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Potluck Potato Salad

Eggs, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes

Potato Salad with 7-Minute Eggs & Mustard Vinaigrette

July 2, 2015

Potato Salad with 7-Minute Eggs & Mustard VinaigretteThere must be a million different potato salads out there in recipe land.  This one, with perfectly boiled eggs caught my attention immediately. It is truly a meal in itself.

Upland CressOur local Whole Foods market carries this delicious Upland Cress.  You snip off just the amount you want to use and store the remainder in the crisper section of your refrigerator.  Because it is sold with its roots still attached, it stays nice and fresh for up to a week.  The tender leaves are delicious in any type of salad.  I especially love tossing them into vinegar based potato salads just before I serve them.

Whole Grain MustardMy sister Mie gave us this crock of whole grain mustard from France.  Lately I’ve been using spoonfuls in this potato salad.

Potato Salad with 7-Minute Eggs & Mustard Vinaigrette

Potato Salad with 7-Minute Eggs & Mustard Vinaigrette

Adapted from Bon Appetit magazine

4 generous servings

1 1/2 pounds baby gold potatoes, scrubbed

2 large eggs

3 tablespoons apple cider vinegar

2 tablespoons whole grain mustard

1 teaspoon honey

1/3 cup olive oil

kosher salt & freshly ground black pepper

1/4 cup flat leaf parsley, chopped

handful of Upland Cress (optional)

1 1/2 tablespoon chopped dill pickles

1 tablespoon chopped fresh chives

Preparation

Place potatoes in a large pot and cover with water.  Bring to a boil, then simmer until tender, about 15 – 20 minutes. The cooking time will depend on the size of your potatoes.  Transfer cooked potatoes to a plate to cool.

Place eggs in a small pot, cover with water and bring to a boil over high heat.  As soon as the water boils, turn the heat down to medium and simmer the eggs for 7 minutes (set the timer).  Drain cooked eggs and cool in a bowl of ice water. Peel eggs and set aside.

Whisk vinegar, mustard, and honey in a small bowl.  Whisking constantly, gradually add oil and whisk until emulsified.  Season with salt and pepper.

Halve potatoes and place in a large bowl.  Season with kosher salt and pepper.  Add parsley and a generous amount of dressing. Toss to coat potatoes well.  Add Upland Cress if using, and lightly toss again. Transfer potato salad to a platter.  Halve reserved eggs and tuck in between the potatoes.  Season eggs with kosher salt and freshly ground black pepper. Drizzle salad with some of the reserved vinaigrette.  Top with pickles and chives.

*If you are not serving the salad right away, hold back on adding the Upland Cress, eggs, pickles, and chives until just before you serve the salad.  You will have extra dressing.  I use it over salad greens or bean salads.

 

 

 

Dinner, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes

German Potato Salad

June 14, 2015

German Potato Salad I have yet to find any type of potato salad I don’t like.  This, however, is one of my favorites.  It features a slightly tart vinegar dressing, and that magic ingredient: bacon!  I stash a bit of the dressing on the side and toss it over the potatoes as they soak up the delicious sauce.  One thing to remember is to make plenty so that you’ll have leftovers. It compliments many dishes and makes the best snack.

Red OnionTo mellow the sharp taste and bring out the sweetness of the red onions, I sautéed them for 5 minutes in a few teaspoons of bacon fat before adding them to the salad.

Celery, Parsley, Red Onion, DillA little fresh dill and parsley give the salad a fresh flavor that is subtle and not overwhelmingly “herby.”

Crispy Bacon BitsIs there such a thing as lean bacon?  I look for bacon that has nicely balanced meat to fat ratio.  This guarantees tasty bits of goodness in each spoonful of potato salad.

German Potato Salad

German Potato Salad

Serves 6 – 8

Ingredients

3 pounds Yukon Gold potatoes, peeled and cut into 1/3-inch thick slices

6 ounces bacon, chopped

3/4 cup diced red onion

1/3 cup thinly sliced celery

2 teaspoons fresh dill, finely chopped

2 teaspoons fresh Italian parsley, finely chopped

1/2 cup apple cider vinegar

3 tablespoons water

3 teaspoons sugar

1 tablespoon whole grain mustard

1/3 cup canola oil

salt and pepper

Preparation

Place potatoes in large pot of salted water and bring to a boil.  Turn heat down to medium and simmer until just done, about 6 minutes.  Check the potatoes often to make sure they do not over cook. Drain potatoes and transfer to a large wide bowl.  Season generously with kosher salt and pepper.  I use a flexible spatula to gently toss the potatoes being careful so they don’t fall apart.

Cook the bacon in a large skillet until crisp.  Drain on paper towels.  Remove all but 2 -3 teaspoons of bacon drippings from the skillet.  Over medium heat, cook the onions in the drippings for about 5 minutes, stirring often.  Do not brown the onions.  Transfer the onions, bacon, and celery to the bowl of potatoes.  Scatter dill and parsley over potatoes.

Combine the apple cider vinegar, water and sugar stirring until the sugar has dissolved.  Whisk in the mustard.  Pour vinegar mixture in skillet and warm over medium heat for a few minutes.  Transfer to a bowl and whisk in the canola oil.  Pour some of the dressing over the potatoes, tossing gently to combine.  Season with salt and pepper. The potatoes will absorb quite a bit of the dressing.  Add more dressing before serving.

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