Champagne Vinegar Potato Salad Recipe

Red potatoes: Small red potatoes are ideal for this salad due to their creamy texture and subtle flavor.

Champagne vinegar: This vinegar adds a light, tangy flavor that elevates the dish.

Olive oil: A high-quality olive oil will enhance the overall taste of the salad.

Dijon mustard: Adds a bit of sharpness and depth to the dressing.

Salt: Essential for seasoning and bringing out the flavors of the ingredients.

Black pepper: Adds a touch of heat and complexity.

Parsley: Fresh parsley adds a bright, herbaceous note to the salad.

Chives: Fresh chives provide a mild onion flavor that complements the other ingredients.

When boiling the potatoes, make sure to start them in cold, salted water. This ensures that they cook evenly from the inside out. Once they are tender, drain them immediately to prevent overcooking. For the champagne vinegar dressing, whisk the ingredients until they form a smooth emulsion, which will help the dressing cling better to the potatoes. Adding the potatoes while they are still warm allows them to absorb more of the dressing, enhancing the overall flavor of the potato salad.

• champagne vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and light flavor profile, making it a good alternative.

• champagne vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a slightly sweeter and fruitier taste, which can complement the potatoes well.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a suitable replacement.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and has a high smoke point, making it a versatile substitute.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a bit more texture.

• dijon mustard - Substitute with yellow mustard: Yellow mustard is milder but can still provide the necessary tanginess.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral profile.

• salt - Substitute with kosher salt: Kosher salt has larger grains but can be used in the same amount for a similar effect.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, offering a different but interesting flavor profile.

• fresh parsley - Substitute with cilantro: Cilantro provides a fresh, citrusy flavor that can add a different but pleasant taste to the salad.

• fresh parsley - Substitute with basil: Basil offers a sweet and slightly peppery flavor, which can complement the other ingredients well.

• fresh chives - Substitute with green onions: Green onions provide a similar mild onion flavor and can be used in the same quantity.

• fresh chives - Substitute with shallots: Shallots offer a slightly sweeter and more delicate onion flavor, making them a good alternative.

• Allow the potato salad to cool completely before storing. This helps prevent condensation, which can make the salad soggy.
• Transfer the potato salad to an airtight container. This will help maintain its freshness and prevent it from absorbing any unwanted odors from the fridge.
• Store the container in the refrigerator. The potato salad will stay fresh for up to 3-4 days.
• If you need to freeze the potato salad, place it in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing.
• Label the container or bag with the date. This will help you keep track of how long it has been stored.
• When ready to use, thaw the potato salad in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Once thawed, give the potato salad a good stir to redistribute the dressing and herbs. You may need to add a bit more champagne vinegar or olive oil to refresh the flavors.
• Serve the potato salad chilled or at room temperature, as desired.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a splash of olive oil to the skillet.
  3. Once the oil is warm, add the leftover potato salad.
  4. Stir occasionally until the potatoes are heated through, about 5-7 minutes.
  5. Serve immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the potato salad evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until the potatoes are heated through.
  5. Remove from the oven and serve warm.

• Microwave Method:

  1. Place the potato salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on high for 2-3 minutes, stirring halfway through.
  4. Check if the potatoes are heated through; if not, continue microwaving in 30-second intervals.
  5. Serve immediately.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the potato salad in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the potatoes are heated through.
  4. Remove from the steamer and serve warm.

• Large pot: Used to boil the potatoes in salted water until they are tender.

• Colander: Essential for draining the boiled potatoes after they are cooked.

• Large bowl: Needed for whisking together the champagne vinegar, olive oil, dijon mustard, salt, and pepper, and for tossing the potatoes.

• Whisk: Used to mix the champagne vinegar, olive oil, dijon mustard, salt, and pepper into a smooth dressing.

• Knife: Necessary for quartering the small red potatoes and chopping the fresh parsley and chives.

• Cutting board: Provides a safe surface for chopping the potatoes, parsley, and chives.

• Measuring cups: Used to measure out the champagne vinegar and olive oil accurately.

• Measuring spoons: Needed for measuring the dijon mustard, salt, and pepper precisely.

• Wooden spoon: Ideal for tossing the warm potatoes in the dressing to ensure they are well coated.

• Serving dish: Used to present the potato salad either warm or at room temperature.

Boil potatoes in advance: Cook the potatoes the night before and store them in the fridge. This will save you time on the day you plan to make the potato salad.

Use pre-chopped herbs: Buy pre-chopped parsley and chives from the store to cut down on prep time.

Whisk dressing ahead: Prepare the champagne vinegar dressing in advance and store it in a sealed container. This allows you to quickly toss it with the potatoes when ready.

Serve at room temperature: Skip the cooling step by serving the potato salad at room temperature, which is just as delicious and saves time.