Red Bliss Potato Salad with Chives

As a recent Forum one of the attendees, Nick Weaver from MB Financial, gave me two outstanding recipes he and his wife, a foodie, developed. Both were delicious. I'd like to share them with you.

  • 2 lbs, small red bliss potatoes, quartered
  • 2 tbsp. champagne vinegar
  • 1 tsp. Dijon mustard
  • 1/4 tsp. pepper
  • 3 tbsp. vegetable oil
  • 2 tbsp. chopped chives
  • 5 tbsp. olive oil, divided
  • 1 tsp. fresh lemon juice
  • 1/4 tsp kosher salt
  • 1 small shallot, chopped
  • 2 tbsp. crème fraiche

Preheat oven to 400F. Toss potatoes with 2 tbsp. olive oil. Place in a single layer in a jelly roll pan. Bake 30-35 minutes or until golden.

Meanwhile whisk together vinegar and next 4 ingredients in a large bowl. Add shallot and gradually whisk in vegetable oil, crème fraiche and remaining olive oil, whisking until well blended. Remove potatoes from oven and loss with vinegar mixture and chives. Season with kosher salt and pepper to taste.