The right time of year for really small red creamer potatoes is longer than it used to be since most of the farmers’ markets that carry them get them from our local farms in the area. This is great for me because I love these tiny potatoes. When you roast them they almost become candy-like. And I mean that in the best possible way.
To me potato salad is an elusive thing. That makes it sound exotic, like an Indian tiger, but that is not really what I mean. But it is elusive. It is one of those things you have in your head, but that doesn’t mean it is easy to execute.
Again, this is a no-recipe, recipe. If that makes any sense at all – likely not. But sometimes you really do just have to wing it in the kitchen. Trust your gut and your taste buds.
So I love these potatoes roasted and as soon as they came out of the oven, I doused them with rice wine vinegar. I think it is important to do when they are hot – they just soak it up. I did not want a traditional mayonnaise-based potato salad. I had tried that the week before and loved it, but wanted to go in a different direction. So vinegar, lemon juice, lemon zest, Dijon mustard and Italian parsley. I really liked it. It is not your traditional Southern potato salad, but it was really good. Again, just trust your palate. And remember that when you taste hot potatoes, they are going to be different when they are cold. Err on the side of more vinegar while the potatoes are hot. I kid you not. It really works.