Put the remaining olive oil and vinegar into a small bowl, add the shallots, parsley, and chives, season with salt and pepper, and set aside.
Immediately before serving, pour the second dressing over the salad, toss, and enjoy right away.
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For a version using mozzarella fresca instead of burrata, consult the variation that follows the main recipe.
Potato Salad with Italian Salami, Olives, Burrata & Arugula
Makes 6 servings
2 pounds very small new red potatoes, scrubbed, halved, and cooked in salted water until tender, drained
1 tablespoon red wine vinegar
— Juice of 1 lemon
2 tablespoons Dijon mustard or other mustard of choice
— Kosher salt
— Black pepper in a mill
cup extra virgin olive oil
8 ounces Italian salami, such as soppressata, thinly sliced
3/4 cup pitted Niçoise olives
2 bunches arugula
8 ounces (1 piece) burrata
Put the potatoes into a wide, shallow bowl.
In a small bowl, combine the vinegar, lemon juice, and mustard, season with salt and pepper, and stir in the mustard. Whisk in the olive oil, toss, and correct the seasoning. Pour half the dressing over the potatoes and toss gently. Add the salami and olives and toss gently.
Spread the arugula over a platter and set the burrata in the center. Mound the salad all around the cheese, drizzle with the remaining dressing, and grind black pepper over everything.
Enjoy right away.
Variation: If you prefer mozzarella fresca instead of burrata, tear 8 ounces of the cheese into small strips just before adding the remainder of the dressing.
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If your Fourth of July plans include a luau and that luau happens to be potluck, as most Hawaiian parties are, this salad will fit right in. It might seem overkill when it comes to carbs but it has an indescribable taste of place that evokes swaying palms, the sounds of the sea, and melody of a dozen ukuleles playing nearby. I do not add a vinaigrette to the potatoes in this salad; it would be good but it would lose that taste of place that is so crucial.
Potato-Mac Salad
Makes 10 to 12 servings
— Kosher salt
1 pound elbow macaroni
3 large (about 2 1/2 pounds) potatoes, washed, peeled and cut into 1/2-inch dice
1 white or red onion, cut into small dice
4 celery stalks, cut into small dice
1 cup California black olives, chopped
6 hard-cooked eggs, peeled and cut into quarters
3 cups Best Foods mayonnaise, plus more as needed
— Black pepper in a mill
Fill a large saucepan two-thirds full with water, add a tablespoon of kosher salt and bring to a boil over high heat. Add the pasta, stir until the water returns to a boil, reduce the heat to medium and simmer until the pasta is tender. Drain and rinse thoroughly under cool water.
Drain thoroughly and set aside to cool.
Meanwhile, put the diced potatoes in a saucepan, cover with water by two inches, add a tablespoon of kosher salt and bring to a boil over high heat. Reduce the heat to medium and cook until the potatoes are tender when pierced with a bamboo skewer; do not over cook. Drain, rinse and spread on a baking sheet to cool thoroughly.
