Memorial Day weekend. Picnics. Potato salad. It is practically an obligation, right? Well, I went to make some of my creamy potato salad and lo and behold I was out of Vegenaise. Gasp!! Since the grocery store promised to be an absolute zoo with people shopping for their own picnics I went straight to plan B.
Plan B was mighty tasty- this will definitely become part of the regular rotation.- it was delicious.
Plan B Potato Salad
48 oz fingerling potatoes, cubed (I used multi colored potatoes)
1 clove garlic minced
1/3 cup olive oil
1/3 cup champagne vinegar
1 tbsp whole grain mustard
1 tbsp fresh oregano, minced
Sat and pepper to taste
In a large pot boil the potato chunks in salted water until fork tender. Drain in a colander and set aside to cool.
Place the minced garlic an a small glass bowl and add the olive oil. Heat until oil is just warmed through. I did mine for one minute in the microwave on high power.
Add the tablespoon of mustard to the oil and whisk to incorporate. Add the oil mixture, the champagne vinegar and the oregano to the cooled potatoes. Season with salt and pepper. Toss to coat and refrigerate.