Cruising World – August 2019

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28

SUMMER POTATO

SALAD VINAIGRETTE

1 pound small, waxy

potatoes (such as new

or fi ngerling)

(^1) / 2 cup good olive oil
(^1) / 4 cup white wine, white
balsamic, or rice
vinegar
1 tablespoon sugar or
honey (or to taste)
(^1) / 2 teaspoon garlic, minced
1 tablespoon Dijon or
other sharp mustard
1 small red onion, minced
2 cups baby arugula or
spinach, if available
(^1) / 4 cup fresh herbs, roughly
chopped
Salt and pepper, to taste
Crumbly cheese, to
taste (feta, goat cheese,
or your favorite)
Suggestions: dill, parsley, tar-
ragon, oregano, thyme. Choose
your favorites.
Serves 4
Rinse and cut the potatoes into
bite-size pieces, and place in
a pot with cold water to cover.
Bring water to a boil and add 1
teaspoon salt. Turn down heat
and cook until potatoes are
cooked through but still fi rm—
about 8-10 minutes maximum.
While potatoes cook, combine
oil, vinegar, sugar or honey, garlic
and mustard. Whisk, or shake
well in a jar with secure lid, to
combine. (You can also make this
ahead of time and just give it a
good whisk or shake when you’re
ready to make the salad.)
When potatoes are done, drain
and add red onion, baby greens
and fresh herbs to the pot. Return
potatoes to the pot while still
hot. Add vinaigrette to taste and
toss well. The heat will wilt the
greens and help the fl avors meld.
Season to taste with sea salt and
fresh cracked pepper. Immedi-
ately transfer to a large serving
bowl, crumble cheese over. Gar-
nish with additional fresh herbs
if desired.
PREPARATION:
UNDERWAY OR AT ANCHOR
TIME: 30 MINUTES
DIFFICULTY: EASY
LY
ND
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A SCRUMPIOUS
SUMMER SALAD
Basic potato salad isn’t generally a cause for culinary celebration, but with a
few alterations, it can be worthy of serving with a nice meal aboard. This dish
was a favorite when I was cooking aboard Chance, a Bristol 40 cruising along
southern Portugal’s Algarve coast. The plus is that it’s not mayonnaise-based,
so it can withstand a leisurely warm-weather lunch while you laze around in
the cockpit, or a picnic ashore in a sunny spot. With some local charcuterie
and fresh fruit, it makes for a great casual meal. The salad will keep well for
a couple of days in the fridge (bring to room temperature before serving
again).§ Baby greens add fl avor, as well as an aesthetic and nutritional boost,
but if they’re not available in your port of call, just omit. Also, fresh herbs are
great, but if you can’t fi nd them, use dried. Cooking aboard is often a matter
of using what’s available. § Cooking the potatoes properly is the real trick
here. Set a timer so they don’t overcook and get mushy, and test with a fork
for doneness. The fl avor of this salad is unbeatable. It hits the spot anytime,
but especially on a warm summer day. Enjoy! —Jean Kerr
Cook’s Note
For a tasty sweet-and-sour addition to this salad and others, quick-pickle shallots or green
onions: Slice into very thin rounds. In a heatproof bowl or jar, combine equal parts sugar and mild
vinegar; add enough boiling water to cover slices. Add shallots or onions, and let stand for at least an
hour or up to two days.
NGWORLD