Classic Potato Salad

I have made many versions of potato salad in my day. There’s Aunt Kathy’s version with radish and fresh dill; Grandma’s with finely diced potatoes and dill pickle relish; a French version with white wine, lots of fresh herbs and a vinaigrette; and a copycat of Red Hot and Blue’s with hard boiled egg and celery seed.  I love all of these versions, each for a different reason.

Yesterday, I was getting ready to make a potato salad and decided to try something different: combine my favorite elements of each of these salads.  The result was an excellent potato salad with meaty potatoes, the crunch of fresh radish and the sharp tang of dill pickle. Now I have my own version of potato salad to offer up at family gatherings.  Here’s how to do it:

Laura’s “Classic” Potato Salad

Ingredients: 

  • 6 Red potatoes
  • 5-6 radishes, sliced
  • 2 tablespoons chicken stock
  • 4 green onions, sliced (I use the whole thing!  I like the color of the dark green parts)
  • 1/2 cup mayo (In my house, Dukes is the only acceptable mayo)
  • tablespoon dijon mustard
  • 1 1/2 tablespoons dill relish
  • few shakes of celery seed
  • Salt and pepper

Steps:

  1. Wash the potatoes and cut them into 16ths (in half, then each half in 1/8ths) I found that it is best to cut the potatoes before boiling because it’s faster and the skin stays on better
  2. Boil potatoes in salty water until they can be easily poked with a fork but are still slightly firm
  3. drain the potatoes and place them in a glass bowl. Pour chicken stock over and toss.  The potatoes will absorb the stock and take on a delicious meaty flavor (you could also do 1/2 chicken stock and 1/2 white wine here!)
  4. While the potatoes cool and soak up that meaty goodness, make the dressing.  Combine the mayo, mustard, dill relish, celery seed and salt and pepper.
  5. Once the potatoes have cooled and absorbed all the stock (you should toss them a few times as they cool) add the radish and green onion and toss in the dressing.
  6. Cover and let the flavors marry together for a few hours–even better if you let it go overnight. After the flavors have mingled, taste and adjust salt if needed (don’t do it before because you can over salt.)
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Categories: Recipes, Vegetable

Author:apointgourmet

A former English teacher living in Stuttgart, Germany who finds some sanity and peace through cooking.

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  1. BBQ Country Pork Ribs | À Point - July 16, 2013

    […] That’s it! These go great with my recipe for potato salad. […]

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