SUMMER POTATO SALAD (adapted from Deborah Madison)

This salad goes very well with seafood-themed picnics. You can make it a day ahead. Serve more-or-less at room temperature.

1/2  large red onion, finely diced

‐‐‐‐‐‐‐‐

¼ C. apple cider vinegar

salt and freshly ground pepper

¼ C. olive oil

‐‐‐‐‐‐‐‐

1 ½ lbs. firm‐textured potatoes (nice to mix red and white skins)

‐‐‐‐‐‐‐‐

1 T. Dijon mustard

2 garlic cloves, minced or pressed

1 ½ T. capers, rinsed

‐‐‐‐‐‐‐‐

½ bell pepper (any color), finely diced

½ fennel bulb, finely diced

2 T. chopped marjoram

2 t. chopped thyme

‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐

Put the diced onion in a strainer. Bring a teakettle of water to a boil and pour it slowly over the onion. Shake onion dry and put it in a large bowl. Add vinegar, olive oil, and a bit of salt and pepper.

Bring a large pot of water to a boil. While you’re waiting, slice the potatoes about ¼” thick. Once the water is at a rolling boil, add 1 T. salt and the potatoes. Cook until they’re just done. Strain and rinse once with cold water (to stop the cooking but not make the potatoes cold). Add them to the onion mixture along with mustard, garlic, and capers. Stir gently. Add the pepper, fennel, and herbs; toss again. Taste for seasoning and add more salt and pepper if needed. Yield: 6 servings.

Wines: dry whites, light reds
Compliments seafood