If you scour the internet (or your cookbook collection) long enough, you’ll find that potato salad recipes are divided into two main camps —chilled and slathered in mayonnaise, or warm and dripping with bacon grease.
I chose to go another route. My potato salad is sumptuous, savory, vegan, and gluten-free —how’s that for mass appeal!
I used fingerling potatoes, which hold their shape well when steamed, making them perfect for salad. They are dense and buttery as is, but coated with a warm cider vinegar dressing, they become irresistable. Capers, dijon mustard, and kosher salt ensure a well-seasoned salad, and fresh parsley and chives really liven things up, cutting the richness of the dressing. Served at a potluck, this salad will disappear before you know it. You might want to double the recipe. Oh, and it gets better the longer it sits. What more could you ask for?
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