I’m certain I was Irish in a previous life. And if I do finally manage to take that trip out to the east coast, when I set foot on PEI, there’s an excellent chance I won’t come home.

Advantage: potato. My most favourite starch.

This time of year, new potatoes abound at farmers’ markets.  I can’t seem to get enough of the delicate papery skins and sweet tender flesh.  While I love eating them simply steamed with butter, s&p, I also find these are the very best potato salad potatoes.

Not your gloppy square plastic container potato salad though.  I like to taste genuine potato flavour in my potato salads. Go figure.

These two recipes are light and summery, and most importantly – potato-y.

I’ve made this first recipe about a dozen times – always a potluck hit.

Warm New Potato Salad with Whole Grain Mustard Vinaigrette

Print recipe

Serves	4
Prep time	10 minutes
Cook time	10 minutes
Total time	20 minutes
Website	Adapted from Epicurious/ Gourmet

Ingredients

• 2lb new potatoes (about 15-20 or 1-1.5)
• 1 shallot (minced)
• 1.5 tablespoons whole grain mustard
• 1 tablespoon fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 3 tablespoons parsley (finely chopped)
• 1/2 teaspoon salt
• 1/4 freshly ground black pepper

Directions

1.	Wash potatoes thoroughly
2.	In a large pot, bring 1" of salted water to a boil
3.	Add potatoes, reduce heat to medium and cover pot
4.	Simmer for 8-10 minutes, until a sharp knife poke can barely reach the centre of the potatoes
5.	Remove from heat, drain water and allow to cool until comfortable to touch (I often pre-steam the potatoes the day before, so I can throw the salad together in minutes when it's game time. The potatoes can be warmed in the microwave)
6.	Slice each potato in half
7.	Whisk together remainder of ingredients in a small bowl
8.	Toss warm potatoes with vinaigrette before serving

This one is a little more work, but the summer flavour of smokey BBQ goodness with a ton of fresh herbs is irresistible

Grilled Summer New Potato Salad

Print recipe

Serves	6
Prep time	15 minutes
Cook time	20 minutes
Total time	35 minutes
Website	Adapted from My Recipes/ Cooking Light

Ingredients

• 2lb new potatoes (about 15-20, 1-1.5 inch potatoes )
• 3/4 cups cooked sweet corn (fresh grilled is amazing, but frozen heated would work just fine)
• 1/2 large red onion (sliced into 1/2 inch rounds)
• 1 red bell pepper (halved and seeded)
• 2-3 tablespoons fresh basil (finely chopped)
• 2-3 tablespoons fresh chives (finely chopped)
• 2-3 tablespoons fresh parsley (finely chopped)
• 4 tablespoons extra virgin olive oil, divided (use 1 Tbsp for grilling)
• zest of 1/2 lemon
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Note

Grilling fresh corn on the cob is dynamite in this recipe.  It's worth the extra prep time in my opinion.  Here's how.

Directions

1.	In a large pot, bring 1" of salted water to a boil
2.	Add potatoes, cover and reduce heat to medium
3.	Cook potatoes for 6 minutes. Potatoes will be slightly undercooked
4.	Slice each potato in half when cool enough to handle
5.	Brush potatoes, red pepper, onion with olive oil and grill over medium heat - about 5 minutes per side.
6.	Allow veggies to cool, slice pepper and onion
7.	Combine remainder of ingredients in a small bowl
8.	When potatoes and veggies are still warm, toss with vinaigrette

Potato, potahto. Let’s call the whole thing off. Except don’t do that, because you should seriously make these.

Erin