Friday, April 24, 2015

All-American Potato Salad

Woops, I forgot to actually finish telling you about the barbecue last weekend, besides just the amazing Crack Cake.

SO, this was my plate:
Cornbread, potato salad, grilled vegetables, tomato salad.

I don't have a recipe for the tomato salad, because a guest brought it. The vegetables were just seasoned with olive oil and grilled. We'll skip those.

My gentleman made ribs for the first time. He used this Alton Brown recipe. Everyone really liked it a lot, so if you eat meat you might want to look into it.

I also made the Best Cornbread In The World, which is still my favorite cornbread recipe.

And then I made this potato salad:

I LOVED this potato salad. Because you soak it ahead of time in a mustard sauce, the mustard is able to flavor the potatoes without getting all weird with the mayonnaise. It's so subtle and lovely. It was also great the next day (not that there was much left). I didn't add any celery because we were out. I didn't peel the potatoes because we prefer it that way. I would definitely make this recipe again next time.

All American Potato Salad
From "Cook's Country by America's Test Kitchen," episode 106, "All-American Picnic."

2 pounds yukon gold potatoes
1 tablespoon prepared yellow mustard
3 tablespoons pickle juice, divided
1 large dill pickles, finely diced (1/4 cup)
1 small celery rib, finely diced
1/2 red onion, finely diced
1 1/2 teaspoons table salt
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/4 cup sour cream
2 hard-cooked eggs, cut in 1/4-inch dice (optional)

Peel and cut potatoes in 1" cubes. Place in saucepan and cover with cold water. Bring up to a gentle simmer and cook until tender, when a knife slides in and out of cubes without resistance, about 10-15 minutes. Drain potatoes and turn out onto a baking sheet.

Whisk mustard with 2 tablespoons of juice from a jar of pickles. Pour over hot potatoes and toss with fingers to coat. Spread out potatoes and refrigerate for 30 minutes until cool.

Combine pickle, celery, red onion and remaining 1 tablespoon pickle juice with salt and celery seed. Add mayonnaise and sour cream and whisk together.

Add potatoes and toss. Cover with plastic wrap and refrigerate 30 minutes longer. Add diced egg and fold to combine.

Yield: 8 servings

1 comment:

Denise said...

Two weeks ago I really wanted potato salad so I made some using a different recipe. That one had me soak potatoes in vinegar after they cooked, much like the mustard/pickle sauce. IT WAS SO GOOD. I had never done that before and now I'll always do it.