Warm Potato Salad with Sherry Vinaigrette

It is grilling/cookout/patio entertaining season and I know I'm always looking for new and exciting side dish ideas and I'm guessing that you are too.  This potato salad recipe (inspired by a grilled version that I saw Bobby Flay prepare on tv a few weeks ago) is a great departure from the standard mayo-laden variety.  It would go perfectly with just about any grilling menu and I particularly like that it can be served warm, at room temperature or cold.

Serves 4 as a side.

Ingredients:

2 generous pounds of red skin new potatoes, scrubbed well
3/4 cup grape or cherry tomatoes, halved
1/2 of a small red onion, thinly sliced
1/4 cup of good olive oil
3 tablespoons of sherry vinegar
1 1/2 tablespoons of dijon mustard
1 clove of garlic, grated
drizzle of honey
kosher salt and pepper to taste
1/4 cup of sliced fresh basil (or parsley)
1 tablespoon of capers, drained

Place the potatoes in a saucepan and cover with water.  (If the sizes vary significantly, halve the largest potatoes so they are closer in size to the smallest ones.)  Add a few tablespoons of kosher salt and bring to a gentle boil over medium-high heat.  Cook for 8-10 minutes or until tender.  Drain fhe potatoes and when cool enough to handle, slice into bite sized pieces.

While the potatoes are cooking, make the vinaigrette in the bottom of a large glass bowl.  Whisk the sherry vinegar, mustard, honey, garlic, salt and pepper together first, then whisk in the olive oil until emulsified. 

Add the tomatoes, onion and capers- then add the warm potatoes and fresh basil- tossing everything gently to coat in the dressing.  The warm potatoes absorb more flavor than mixing in cold potatoes.  Taste and add more salt and pepper if desired.  Serve immediately or refrigerate to serve later.

My pictures really don't do it justice but I assure you it was quite delicious.  On this occaison, I served it alongside a piece of salmon roasted in the oven with a schmear of pesto over the top (a super quick/easy weeknight meal).  I am confident this one will be a summer potluck staple from here on out!