My potato salad -

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My potato salad

By pjhk_46, member

Posted: June 15th, 2012

Potato salads mix well with just about any ingredient, from plain to fancy. Customize your own potato salad with the Recipe Maker. Created Using: Potato Salad
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For the Dressing
1/4 cup fresh lemon juice
2 tsp. Dijon mustard
1/4 cup extra-virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tsp. finely grated fresh ginger
1 Tbs. chopped fresh rosemary
1 to 2 cloves garlic, pressed or mashed to a paste
1/4 tsp. freshly grated nutmeng
2 tsp. finely grated lemon zest
1 tsp. honey
For the Salad
1/4 cup plain rice vinegar
kosher salt
3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red (or 3-1/4 lb. baby potatoes), scrubbed clean
1 cup diced bell pepper (any color)
1 cup thinly sliced radishes
1 cup thinly sliced scallions
1 cup diced cold-smoked salmon
1 cup cooked, diced lobster
3/4 cup chopped fresh chives
3/4 cup chopped fresh flat-leaf parsley
1/2 cup pine nuts, toasted

Make the Dressing

Make the Dressing

Make the Dressing

Whisk the lemon juice, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the ginger, rosemary, garlic, nutmeg, lemon zest, and honey.

Make the Salad

Make the Salad

Make the Salad

Combine the rice vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked. (Baby potatoes will take 5 to 10 minutes.)

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. (Skip this step if using baby potatoes.) Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

Gently fold the bell peppers, radishes, scallions, smoked salmon, lobster, chives, parsley, and pine nuts into the potatoes. Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.


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