Vegan Potato Salad Vinaigrette

Yield: approximately 8 servings

This salad is so simple, I'm a little embarrassed to print it. However, when a recipe is simple, the proportions are key. Having found a similar recipe, my mom made it while I was visiting and it was absolutely swimming in dressing. So, when I got back home, I decided to have a go at it and get it right because it contained the promise of being a light and refreshing go-to summer dish. All I know about the inspiration recipe was that it was potatoes in a vinaigrette; it didn't seem to be a recipe worth copying. So I just made it up and what resulted is a keeper for sure. Enjoy changing up the flavor to complement other foods by adding pinches of your favorite spices or substituting other minced herbs.

8 cups quartered new potatoes (white or red), peel left on
2 cloves garlic minced
5 tablespoons olive oil
1 tablespoon champagne vinegar (or any vinegar you prefer)
coarse sea or kosher salt to taste
freshly cracked black pepper
small palmful of fresh basil leaves, chiffonade (stack leaves, roll tightly, and slice crosswise into very thin ribbons)
optional: a couple of tablespoons of snipped chives

Steam potatoes for 30 minutes. (Or you can roast with a little olive oil, salt and pepper for 20-25 minutes at about 400 degrees.) Meanwhile, in a large skillet over medium high, heat olive oil to shimmering. Add garlic and cook, stirring frequently, just a minute or two or until garlic is soft and barely golden. Reduce heat if necessary to prevent browning. Scrape garlic and as much oil as possible into a large non-reactive bowl. Whisk in vinegar and salt and pepper to taste. When potatoes are cooked, add to bowl, sprinkle with basil chiffonade and optional snipped chives and toss all together. Best served slightly warm or at room temperature so that the flavors open up.

Serving suggestion:
I enjoyed my Vegan Potato Salad Vinaigrette with Barbecued "Chicken." I boost the vitamins and rich red color in commercial BBQ sauce by pureeing 1/2 cup of sauce with 1 fresh red bell pepper, stemmed and seeded. The flavor of the pepper is difficult to detect if you don't know it's there and is a great way of sneaking more veggies into a resistant family member's diet. This amount of sauce is perfect for 8 ounces of cooked "chicken" flavored seitan, homemade or purchased. Simply stir together and heat gently either on top of the stove, for a few minutes in the oven at 350 degrees, or in the microwave. If using one of the latter two methods, be sure to oil your baking dish.