Warm Potato Salad with Nigella Seeds
Genevieve Ko and Julie Giuffrida/ Prop styling by Nidia Cueva at Proplink Tabletop Studio in Los Angeles
8 Servings
Ingredients
- Kosher salt
- ¼ cup white wine vinegar
- ¼ cup extra-virgin olive oil
- ¼ cup whole-grain Dijon mustard
Instructions
- If the potatoes are the size of ping-pong balls, halve them. If they’re much larger, quarter them so that all the potato chunks are about the same size. Put the cut potatoes in a large saucepan and add two tablespoons kosher salt and enough cold water to cover by one inch. Bring to a boil over high heat, then reduce the heat to simmer until tender, 10 to 12 minutes.
- Meanwhile, whisk the vinegar, oil and mustard in a large bowl until well blended.
- Drain the potatoes, shake gently in the colander to dry, then pour into the bowl with the dressing. Fold gently until evenly coated. Sprinkle with the nigella seeds and chives, then fold again until well mixed.
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