My Recipe Box

Potato Salad

By SadieBear, member

Posted: February 17th, 2013

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 cider vinegar
1 Tbs. grainy mustard
1/4 cup extra-virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tsp. brown or turbinado sugar
2 tsp. finely grated fresh ginger
2 tsp. chopped fresh marjoram
1 Tbs. chopped fresh thyme
1 tsp. finely grated orange 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 cherry or pear tomatoes, halved or quartered
1 cup canned chickpeas, rinsed
1 cup fresh sweet corn kernels, blanched
3/4 lb. bacon, cooked and crumbled
3/4 cup grated Gruyere
3/4 cup chopped fresh basil
3/4 cup chopped fresh dill
3/4 cup chopped fresh chives

Make the Dressing

Whisk the cider vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the brown sugar, ginger, marjoram, thyme, orange zest, and honey.

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 cherry tomatoes, chickpeas, sweet corn, bacon, Gruyere, basil, dill, and chives 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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