Tastes of the Season: Potato Salad

Editor's Note: Margaret M. Johnson, of Westhampton Beach, is the author of seven cookbooks, most recently,”Flavors of Ireland.”

Potato salad is the quintessential side dish for 4th of July barbeques and picnics. This mayonnaise-free recipe is a lot lighter than the usual version and you can adjust the amount of Dijon mustard for more or less zip!

• 2 1/4 pounds potatoes, peeled
• 1/4 cup chopped onions or shallots
• 2 tablespoons Dijon mustard
• 1/4 cup sunflower oil

• 1/3 cup white vinegar
• 3/4 cup chicken stock
• 1/4 cup light cream or half and half
• Splash sherry vinegar
• Salt and freshly ground pepper to taste
• Chopped chives for garnish

1. In a large pot, boil the potatoes for 15-20 minutes, or until tender. Drain, cool, and cut into slices. Put the potatoes into a large bowl and toss with the onions or shallots.

2. In a small bowl, whisk together the mustard, oil, vinegar, stock, and cream or half and half. Slowly pour about half the mixture over the potatoes and onions and toss gently. Add remaining mixture if potatoes are not completely coated. Add a splash of vinegar, and season with salt and pepper. Garnish with chives. Cover and refrigerate for at least 1 or up to 6 hours.