Ruttgers Potato Salad - FineCooking.com

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Ruttgers Potato Salad

By kaitlintosweden, member

Posted: July 10th, 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

For the Dressing
2/3 cup mayonnaise
3 Tbs. red wine vinegar
1/2 tsp. freshly ground black pepper
1/4 cup extra-virgin olive oil
1-1/2 tsp. coriander seeds, lightly toasted and ground
1 to 2 cloves garlic, pressed or mashed to a paste
1 tsp. honey
1/2 tsp. smoked paprika
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 frozen artichoke hearts, thawed, patted dry, cut into 3/4-inch wedges and browned in olive oil with a sprinkle of salt
1 cup diced bell pepper (any color)
1 cup thinly sliced fennel (quarter and core the bulb, then slice crosswise)
3/4 cup grated Gruyere
1/2 lb. pancetta, small diced and cooked
3/4 cup chopped fresh flat-leaf parsley
1 cup halved or quartered olives
1/2 cup pine nuts, toasted

Make the Dressing

Whisk all the dressing ingredients together in a small bowl.

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.

When the potatoes have completely cooled, gently fold the artichoke hearts, bell peppers, sliced fennel, Gruyere, pancetta, parsley, olives, and pine nuts into the potatoes. Fold in enough dressing to generously coat the potatoes (you may not need all of the dressing). Season to taste with salt and pepper. Serve at room temperature or cold.

For my partner on a cabin resort trip

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