Warm Potato Salad

In my opinion, since the Grande Dame herself, Julia Child passed on…I think “da man” in the food world is Jacques Pepin. He has an impressive bio and I encourage you to have a peek.

This recipe is his, from the book, “The Short-Cut Cook” which is a paperback with lots of quick meal ideas. I made a couple of changes…one being I used chives instead of scallions and I added 1 hard-boiled egg.

You’ll need:

3 medium to large potatoes, boiled in salted water
1/4 cup of mayonnaise
1 1/2 tbsp Dijon-style mustard
2 tsp white vinegar
1/2 tsp coarse sea salt
1/2 tsp cracked black pepper
1/2 tsp Worcestershire sauce
1/3 cup chopped fresh chives
1 hard-boiled egg, chopped

1) Scrape the skin from the potatoes using the back of a knife and cut them in to 1/4 inch slices. Rewarm them if necessary (a brief zap in the microwave) and place in a serving bowl.

2) Mix in the mayonnaise, mustard, vinegar, salt, pepper, Worcestershire and chives.
Serve.