whisk

whisk
cartoon by marc johns.

Wednesday, July 20, 2016

Dijon Potato Salad

Creamy.
Fresh parsley flavor. 
Smooth but not TOO smooth.
I am not a big fan of mayonnaise, so when I make potato salad, I do it with mustard and vinegar as my base. I love mustard! Plus, it gives a delicious bright acidic feeling to the salad. If missing out on the mayo makes you sad, you can use this same recipe but instead of 1 tablespoon of dijon, use 1/2 tablespoon of dijon and 1/2 of mayo. To me, all potato salads must have pickles, and they should be dill rather than bread and butter. It gives a nice crunch, and an extra injection of salt and flavor. I like a nice fresh herby taste in my potato salad as well; this time, I went with parsley, but I have used basil and thyme before. And the piece de resistance, for me, is the hard boiled egg. It gives a nice textural change to the creamy mashed potatoes, and the yolks add some of the fat into the salad that is missing from not using mayo. I have had great success with people enjoying this potato salad and asking for my recipe. I recommend giving it a go at your next summer BBQ or potluck! It's easy and delicious. This recipe makes enough for about 4 people.

Ingredients: 

Ingredients.
1 1/2 pounds red new potatoes, halved or quartered (depending on their size)
1 tablespoon white wine vinegar
1 tablespoon dijon mustard
salt & pepper
2 tablespoons olive oil
1/2 cup chopped fresh parsley (or herb of your choice)
5 chopped dill pickle spears
3 hard boiled eggs, chopped

To the cooking:

1. Boil the potatoes in salted water, about 15-20 minutes. 

Pre-boiled.
Post-boiled.
3. While the potatoes are boiling, make the dressing: whisk together vinegar, dijon, olive oil, and salt & pepper (to taste).

Dressing pre-whisk.

Post-whisk; nice & emulsified.
4. Chop the parsley, eggs, & pickles.

Parsley. 
Egg.
Pickles.
5. Once potatoes are cooked, put the toppings except the parsley on. Then mix in the dressing. You want to do this while the potatoes are hot so the dressing gets absorbed into them.

Ready to mix.
Mixed.
6. Put the potato salad in the fridge to cool. Once cool, add the parsley and stir to combine. You are waiting to add the parsley so the heat of the potatoes doesn't cause it to wilt; you want it to be fresh and green looking. Taste and season as needed with salt and pepper. Enjoy!

Cooling on down.
Close-up.
Delicious.

1 comment:

  1. I love grilled food! It looks so tempting. I really want to make it, it is so easy to make. You have shared a great recipe of grilled steak. Thanks for sharing.

    ReplyDelete

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