Monday, June 22, 2015

Zesty All-American Potato Salad...


Sometimes you just want a classic salad. What can be more classic than an American potato salad? American potato salad is cold, heavier and heartier than warm European versions with lots of additions such as onions, pickles, celery, hard-cooked eggs, parsley and even pimento and olives. If you've ever heard of the term "everything-but-the-kitchen sink"-- potato salad is essentially that kind of dish where you can throw everything together, hope for the best, and end up with deliciousness!! I bought a 5 lb. bag of russet potatoes and found an opportunity to make this on-my-mind salad for our families' Father's Day dinner this past weekend. I love zing and zest, so I upped the ante on the flavours by using two different Dijon mustards and added hot horseradish for extra kick! Dill pickles replace typical sweet gherkins for crunch and sour notes. Play and taste with the different levels of salt, sweet, sour and spiciness with pickled or fresh jalapenos to come up with your unique potato salad profile that wins your family and guests over!


Zesty All-American Potato Salad
Makes 12 servings

4 lbs. russet potatoes (about 8 large) or another starchy potato- Idaho, or all-purpose Yukon
1 Tbsp. kosher salt, divided
3 Tbsp. cider vinegar
4 large eggs
3/4 cup mayonnaise
2 Tbsp. grainy mustard (I like to use both grainy and Dijon mustards- combine the amounts into one type if you wish)
1 Tbsp. Dijon mustard
1 Tbsp. grated or prepared hot horseradish (this adds extra zing and kick)
1/2 tsp. celery seed
1/2 tsp. freshly ground black pepper
3 stalks celery, cut into 1/4-inch dice (3/4 cup)- I love adding the celery heart leaves for texture (leave these whole)
1/2 medium red onion, finely diced (1/2 cup)
10 baby dill pickles or 15 small gherkins for a sweeter profile, cut into 1/4" dice
2 green onions, thinly sliced
handful of parsley, leaves plucked and roughly chopped
paprika for garnish


Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes (Note: during the last 10 minutes of cooking time, add the eggs). Drain into a colander. Place eggs in a bowl of cold water and set aside. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. In a large serving bowl, mix with 1 tsp. salt and drizzle with vinegar; set aside.



When cold, peel eggs and chop into 1/4-inch dice. 
Combine diced eggs, mayonnaise, mustards, horseradish, celery seed, remaining 2 tsp. salt, and black pepper in a large bowl. Add to potatoes and toss gently.


Add celery, pickles/gherkins, onions, and parsley. Toss to combine and garnish with paprika. Chill for 30 minutes before serving. 

Voila!! Perfect as a hearty side at any gathering! 


I toted this gorgeous salad to my sister's place for our Father's Day dinner celebration. I found out it was a Mexican theme with DIY fajita wraps--  grilled steaks, chicken and all the fixin's. And the salad fit in just deliciously! That's what's so great about this salad-- it goes well with just about everything!!



I hope everyone had a Happy Father's Day!





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