Wednesday, June 18, 2014

Perfect Potato Salad

Just in time for all your summer BBQs, I'm here with what is quite possibly THE most delicious potato salad recipe in the entire universe. You are welcome. I hear the applause already. Just thank me later.

While I was in New York over the weekend, my family was busy getting ready for their Father's Day Barbeque. I wanted to contribute something, so my aunt suggested pasta salad. Eh. Meh. Feh. Despite my intense love for pasta and nearly all carbohydrates in general, pasta salad actually does nothing for me. I suggested potato salad instead, she agreed, and I set about the internets to find the best one.

For almost seven years now, I've been reading the food blog Orangette, written by the extraordinarily talented Molly Wizenberg, and as it happens, on the plane to NY, I was reading her first book, "A Homemade Life," which contains her father's recipe for his famous potato salad. It was a sign! I had to make it. Never you mind that literally WHILST cooking the potatoes, my mother realized that our flight actually was going to be leaving hours earlier than she had thought, and as such, I would not even get a single bite of my own contribution to the BBQ. 

No worries, I made it for Ram last night... and it was PHENOMENAL.


Here is the recipe, taken from Molly's wonderful book, which I highly recommend, with just a couple of minor changes, listed in pink. I can never leave well enough alone :)

Burg's Potato Salad

Ingredients:
2 pounds of small red potatoes
4 large eggs  I'm not the biggest fan so I didn't use them
1 spoonful of capers (sans brine)
8 scallions (white and pale green parts only) thinly sliced
1/4 tsp salt
3/4 cup mayonnaise
4 tbsp Hidden Valley Ranch dressing
2 tbsp dill, finely chopped
Fresh ground pepper

Directions:
Slice the raw potatoes into similar-sized chunks to cook evenly. Put the potatoes in a large pot and add cold water to cover by 1 inch. Add a dash of salt, and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook, until the potatoes are fork-tender, about 15 minutes. 

Drain them and rinse with cold water. Put them in a large bowl and set them aside to cool. (I stuck them in the fridge for about ten minutes to cool them off just a tad, since I like warm potato salad). 

In a small bowl combine the ranch dressing, mayonnaise, scallions, capers, and dill. Pour the dressing over the potatoes and mix, coating all over. Add fresh ground pepper to taste. Serve and enjoy! We had ours with grilled chicken apple sausage and roasted asparagus and it was fantastic.

___________________________

"Babe... A+!"
"Best potato salad of my life."
"Makes all other potato salads look like GARBAGE!"

Apparently Rami liked it :) I hope you will too!

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