Potato Salad

Name: Potato Salad
Ingredients: 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; 14 cup vegetable stock (or chicken); 12 cup olive oil; 6 scallions; 2 tablespoons fresh rosemary (tarragon, thyme, any fresh herbs will do); 3 shallots (sliced thinly); 2 ears fresh corn

15 ingredients

18 steps

Ingredients

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
14 cup vegetable stock (or chicken)
12 cup olive oil
6 scallions
2 tablespoons fresh rosemary (tarragon, thyme, any fresh herbs will do)
3 shallots (sliced thinly)
2 ears fresh corn

Directions

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.
3

Whisk in olive oil.
4

Let sit.
5

Slice shallots and scallions as thinly as you have the technique and patience for.
6

Set aside.
7

Shuck corn.
8

Slice kernels off of corn.
9

Cut potatoes into quarters or sixths (I do sixths for these 2 oz potatoes).
10

Pour enough dressing to moisten.
11

Toss.
12

Let sit.
13

Repeat.
14

Mix in corn, shallots, and scallions.
15

More tossing.
16

Add rest of dressing.
17

Let sit.
18

Refrigerate and/or eat.