Potato Salad

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 16
• 4 lbs red potatoes (the ones i'm using are about 2 oz each)
• 2 tablespoons kosher salt (for water to boil potatoes)
• 6 garlic cloves
• 1 lemon, juice of
• 2 teaspoons kosher salt (for dressing)
• 1 teaspoon ground black pepper
• 1 teaspoon mustard
• 2 teaspoons red wine vinegar
• 1 teaspoon balsamic vinegar
• 1/4 cup vegetable stock (or chicken)
• 1/2 cup olive oil
• 6 scallions
• 2 tablespoons fresh rosemary (tarragon, thyme, any fresh herbs will do)
• 3 shallots (sliced thinly)
• 2 ears fresh corn

Recipe

• 1 boil potatoes in salted water until just pokable with a fork (i.e., just cooked enough to eat); drain and cover with a dishtowel.
• 2 mince garlic, squeeze lemon, add mustard, stock, vinegar, salt to bowl or measuring cup. whisk in olive oil. let sit.
• 3 slice shallots and scallions as thinly as you have the technique and patience for. set aside.
• 4 shuck corn. slice kernels off of corn.
• 5 cut potatoes into quarters or sixths (i do sixths for these 2 oz potatoes). pour enough dressing to moisten. toss. let sit. repeat.
• 6 mix in corn, shallots, and scallions. more tossing. add rest of dressing. let sit. refrigerate and/or eat.