Wednesday, July 4, 2012
Happy 4th of July! What goes better with a cook out than potato salad? Here's a recipe for a delicious and easy one that even potato salad haters will like. This recipe is from Andrea the Kitchen Witch archives - it's an oldie but a goodie!
Let me first say that the Kitchen Witch is NOT a potato salad kind of girl. I have this mayo hate issue that I just can't seem to get past...and cold potatoes, well lets just say there's not much to potato salad for me to like. That is until I tried this one. I've adapted it from America's Test Kitchen. I liked the techinque they used of pouring pickle juice and mustard over the hot potatoes, the potatoes absorb this flavorful liquid as they cool, so each potato piece is seasoned. That intrigued me.
Lets just review real quick like, shall we? The Kitchen Witch does not like the following things:
Mustard (I know, I know, I try to like it but its just not my thing I'm sad to say)
And yet this recipe has all of these in it. (Well except the mayo, I used Greek yogurt this time, awesome! I have made it with mayo as well and even then it was delicious.) So its chock full of all sorts of ingredients that on their own I don't like. At all. But for some strange reason of cooking Witchcraft, when combined into this potato salad, well they are a symphony of flavors that compliment each other perfectly. And this is from a tried and true potato salad hater.
Try this one, I'm pretty sure you'll be glad you did!
makes about 6 servings
4 large or 6 small red potatoes, peeled & diced into 1/2 in cubes (Yukon golds are good too)
1/2 red bell pepper finely diced
1/4 small onion, finely diced
2 large dill pickles, finely diced
1 small rib celery, finely diced
4 hard boiled eggs, diced
3 T yellow mustard
½ c pickle juice
1/4 c Greek yogurt
2T sour cream
1/2 t celery seed
Boil potatoes in heavily salted water about 7-9 min or until done but still firm. DO NOT OVER BOIL or they will fall apart.
While potatoes cook mix mustard & pickle juice w/ about 1 t kosher salt and 1/8 t ground pepper, set aside until potatoes are cooked.
When potatoes are tender and no longer crunchy inside, drain them then pour onto a sheet pan. Pour mustard mix over potatoes, stiring to coat all sides. Allow potatoes to cool at least 1 hour.
While potatoes cool chop all veggies and set aside.
Once potatoes are cooled mix the yogurt, sour cream, celery seed & a pinch of kosher salt & a few grinds of pepper until smooth & creamy.
In a large bowl add potatoes (drain off any excess mustard liquid, there shouldn't be much as the potatoes absorb this flavoring) and diced veggies. Mix well to incorporate. Add the dressing, stir well to coat potatoes in creamy sauce. Top with diced eggs & serve.
Nutrition Facts provided by SparkPeople Recipe Calculator
Amount Per Serving
Total Fat 4.7 g
Saturated Fat 1.7 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 1.7 g
Cholesterol 143.1 mg
Sodium 630.6 mg
Potassium 699.3 mg
Total Carbohydrate 27.9 g
Dietary Fiber 3.7 g
Sugars 2.7 g
Protein 10.1 g