Potato Salad with a Twist

I got engaged in a biker's joint on Biscayne Boulevard in Miami, Florida. The evening began with Nick and I dressed to the nines with plans of eating at Clifford's, an elegant looking restaurant. Once there, we devoured the entire basket of bread while waiting for our menus. The waiter finally came over with the menus and said he would be back with more bread. To our horror we noticed there were not any prices on the menu and decided to leave before he returned with the bread. We jumped in our car and sped down Biscayne Boulevard until we came across a restaurant claiming to have the best barbeque in Florida. We entered this smoke filled, over decorated tavern and appeared to be the only ones who were not pool-playing bikers. The owner, an elderly woman, approached us saying all she had left was the blue plate special - ribs with coleslaw, macaroni salad and potato salad. During dinner Nick asked me to marry him and I accepted. We excitedly told the owner who in turn announced our  engagement to her other patrons. The bikers congratulated us by banging their pool sticks on the table in unison and we were treated to a tall cold glass of Pepsi!. To me, this was a perfect proposal.

Although I do not always have coleslaw, macaroni salad and potato salad with my barbeque as I did that night, I usually have potato salad. Because I am leary of potato salad with creamy mayonnaise sitting out during the hot summer weather, I now make my potato salad without mayonnaise. Bursting with flavors, Herbed Potato Salad is a delightful alternative to a traditional potato salad.
                                        

                                                         Herbed Potato Salad
                                                                 adapted from
                                                      The Garden Entertaining 
                                                                   Cookbook
                                         Barbara Scott Goodman & Mary Goodbody

Ingredients

3 pounds small new potatoes
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 tablespoon cider or white wine vinegar
3 tablespoons minced shallots
2 cloves garlic, minced
3 tablespoons chopped fresh thyme or chervil
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh flat leaf parsley
1 small red onion, sliced into rings

Directions
Bring a large pot filled with lightly salted water to a boil over high heat. Half any potatoes that are longer than 2 1/2 inches. Cook potatoes for 15 to 20 minutes or until fork tender. Drain and shake gently to dry. Transfer the hot potatoes to a large bowl. Sprinkle with about 2 tablespoons of olive oil and season generously with salt and pepper. Set aside to cool at room temperature.

In a small bowl, whisk together the remaining cup of oil, vinegar, shallot and garlic.Season to taste with salt and pepper. Gently stir in the thyme, rosemary and 1 1/2 tablespoons of the parsley. Pour the dressing over the room temperature potatoes and toss gently to mix, taking care not to mash the potatoes. Cover and refrigerate at least 1 hour or up to 24 hours.

Soak the red onion rings in a shallow bowl of ice water for at least 10 minutes, and up to 1 hour.

Lift the onions from the water, shake dry and scatter over the top of the salad. Sprinkle with the remaining parsley.

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