|Warm Potato Salad|
You could use any kind of medium-sized potato for this potato salad. This time I used a combination of red potatoes and yukon golds. Previously, I've used purple. Regardless, the star of this dish is its spicy dressing. I like this salad warm but it's equally appetizing as a cold salad.
Dressing (slightly spicy):
2 Tablespoons good mayonnaise (I used Best)
1 Tablespoon dijon mustard (I used Maille)
1/2 Tablespoon citrus champagne vinegar, or white wine vinegar (I used O Olive Oil brand and I love this stuff!)
1/4 to 1/2 teaspoon cayenne pepper (optional if you don't want any heat)
pinch kosher salt
In large bowl whisk together mayonnaise, dijon mustard, vinegar, cayenne pepper, and salt and set aside.
5 medium-sized potatoes, microwaved until cooked but still firm
2 stalks celery, chopped
1 shallot, chopped
2 green onions, chopped (including green and white parts)
While potatoes are still warm, cut into small chunks and toss with dressing. Toss in celery, shallot, and green onions and serve warm or refrigerate and serve chilled.