Oh My Potluck!

Good recipes to share with friends.

Pizazz and Simple Potato Salad

Potato salads are a never fail potluck recipe. In fact, I’m certain a potato salad was in attendance at the first potluck, albeit a much simpler recipe than this. Don’t quote me on this though. They’re super portable and can be made well enough ahead of time. There’s also not that much you can do to ruin the salad when you’re storing and transporting it. When it makes it to the party people will devour it with an ecstatic glee. I prefer to make the salad without too many allergen ingredients (i.e milk) but eggs are pretty unavoidable here. It goes great with barbecued burgers, grilled vegetables, cold beer and checkered blankets.

I’ve always loved potatoes from the day I could eat them mashed. I became fascinated with their versatility as a teenager who loved to cook. I can mash, scallop, roast, hash, boil, and fry them. And my grandma would tell me stories about how her mom would bake potatoes in the oven and put them into her jacket in the winter so she’d stay warm on the horse-ride to school. Then, they’d have roast potatoes for lunch. Potatoes are also a great bang for your buck. Unfortunately, they don’t come loaded with too many nutrients. Luckily, using any fine-skinned potato in a salad like this works great and you can keep the source of vitamins in the food.

Even though it’s mid-spring my mind is in summer BBQ and patio mode. In fact, I’m heading out to a ghost town in a week and a half to camp with some people from work. There’ll be some good Calgary honky-tonk bands playing, a BBQ pit and probably some snakes in boots. This and the way potato salad makes me think of homesteading and simplicity lead me to create a country inspired playlist, which also kind of turned into rock n roll because Jack White’s solo album comes out this week. If you didn’t know, Jack White loves rock n roll. You can listen to it while the potatoes boil ’cause it’s nice and long.


Watch above or watch on youtube.

Potato Salad

Pizazz and Simple Potato Salad
(from Smitten Kitchen) 

Feeds 10 moderately hungry potluck guests with other sides.

  • 3 pounds medium red-skinned potatoes, un-peeled, scrubbed and chopped (about 10 medium potatoes)
  • 8 dill pickles, coarsely chopped (about 1 1/2 cups)
  • 3 celery stalks, chopped (about 1 cup)
  • 1 small red onion, chopped (about 1 cup)
Dressing:
  • 3 hard-boiled eggs, peeled, chopped
  • 2/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons minced fresh dill
  • Salt and pepper to taste
  1. Bring about 1 litre of salted water to a boil and add the potatoes. Boil until soft, but not falling apart (about 30 minutes). Once ready drain the water, rinse in cold water to remove the starch and allow to cool (putting them in the fridge for an hour or so is adequate time). Port into a large portable serving bowl and toss in the pickles, celery and onion.
  2. In a small, portable and air-tight container combine the egg, mayonnaise, mustard, vinegar, dill, salt and pepper. 
  3. When you’re ready to serve pour the dressing over the vegetables and toss until everything is coated. Alternatively you can do this before going to the potluck – it’s quite portable.
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This entry was posted on April 30, 2012 by in Salad, Summer, Vegetarian and tagged , , , , , , , , , .

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