Introduction

This is Mama Miche, and today in my magic kitchen: Warm Potato Salad 

Y'all hear me talk a lot about easy peasy lemon squeezy macaroni cheesy recipes. This one takes the cake. There aren't any lemons, macaroni, or cake in the recipe. To be clear. But it's all that! It's the perfect side for any protein. Grilled or cooked in the kitchen main dishes all year round, this side of potato salad hits! 

This one is relatively new in my repertoire, but it's a keeper!

I got the recipe from my friend Pam, a fellow Flushingite. We both grew up in Flushing, Queens, and relocated. Not because of the unfortunate name of our hamlet, which hosted the 1964 World's Fair, for which my father was an electrician on the GE pavilion. We each had our reasons for moving away, and we both found our way to Maryland, where she gifted me this delicious recipe. And now I share it with you. I hope you'll try it and love it and tell all your friends… 

Mama Miche’s Magic Kitchen makes your kitchen magic! Let's eat.

Tools

• Large chef knife 

• Cutting board or mat

• Large pot

• Measuring spoons & cups

• Large to small mixing bowls

Ingredients

Makes 10 servings

• 3 lbs red skin potatoes 

• 1/3 cup olive oil 

• 3 tbsp red wine vinegar 

• 1 tbsp Dijon mustard 

• 2 tsp Twice Stolen Spice™

• 1/3 cup chopped scallions 

• 1 tbsp chopped chives

Directions

Prep Time: 10 minutes Cook Time: 15 minutes

Prep

• Cut potatoes in half or quarters depending on size; make them uniform in size. 

• Chop scallions and chives

Cook

• Boil potatoes in salted water until tender (time will depend on size), approximately 15 minutes. 

• Drain and cool slightly 

• Whisk oil, vinegar, and mustard

• Pour over potatoes

• Add scallions and chives

• Mix well and serve immediately

Notes:

1. This dish is best served warm immediately after preparation, but this potato salad is good for picnics or other outdoor meals.