6/24/2009

New Eats Wednesday: picnic potato salad.

[Picnic Potato Salad]

This salad did not make it to my birthday pique-nique but it did make it to a BBQ with family yesterday and was a raving success.

Most of potato salads that I've tasted have generally involved spoonfuls of mayonnaise and hard boiled eggs. This involved neither and instead consisted of spoonfuls of fresh herbs, sour cream, capers, and sweet summer potatoes. Do I have your attention?



taken from "Food To Live By" with my own substitutions* and additions**

2 pounds summer potatoes (I used an assortment of blue, red, and yellow) cut in 1/2 inch chunks
1 teaspoon Dijon mustard
2 Tb. red wine vinegar
1/3 cup extra-virgin olive oil
salt and freshly ground black pepper.
1/2 sour cream, or more to taste*
2 Tb. minced fresh dill
1/3 cup minced fresh flat-leaf parsley*
3/4 cup sliced celery
1 bunch scallions, trimmed and thinly sliced (about 3/4 of a cup)
1/2 cup diced dill pickles**
2 heaping tsp. of capers**

1. Place the potatoes in a steamer basket set over a large saucepan filled with boiling water to a depth of about 1/2 inch. Steam the potatoes over medium-high heat, covered, until they are tender when pierced with the tip of a knife, 10-15 min.

2. Meanwhile, place the mustard, vinegar, olive oil, and 1/2 teaspoon of salt in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Taste the vinaigrette for seasonings adding pepper to taste and more salt as needed.

3. Drain the potatoes in a colander and transfer them to a large bowl. Add 1/4 cup of the vinaigrette and toss to coat the warm potatoes. Let the potatoes cool and set the remaining vinaigrette aside.

4. When the potatoes cool to room temperature, add the sour cream and stir to combine. If the salad seems to dry, stir in some of the remaining vinaigrette. Add the dill, parsley, celery, scallions, pickles, and capers and stir to combine.

5. Refrigerate the salad, covered, for at least 2 hours before serving for the flavors to develop. It can be refrigerated for up to 3 days. Serve the potato salad chilled.

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This salad accompanied our java ribs (AMAZING) wonderfully. The celery and parsley gave it a fresh crunch that I enjoyed! The salad can even be enjoyed the day after with a fresh glass of ice-tea on the patio. It is a unique and much appreciated twist on an old summer classic.



1 comment:

natasha said...

That looks great. I'm not a big fan of potato salad generally either but if you're liking t you should try Planet Organic's Curry potato salad. It sounds weird but is amazing.