Friday, August 31, 2012
Loaded Potato Salad
I remember the first summer that Brian and I started entertaining as a couple. We bought steaks and corn to put on the grill and were discussing what to serve alongside. I suggested a potato salad and he immediately launched into a litany of all the things wrong with most potato salads. He complained that the dressings are always bland and that there are never enough ingredients mixed in with the potatoes. I told him that I grew up with a mother who always put lots of "stuff" into her potato salad and that I was up to the task.
6 Red potatoes
1 Red bell pepper, diced
1 Stalk celery, diced
1/2 Red onion, diced
1/2 Cup shredded carrots
6 Cornichons *
1/4 Cup chives, chopped (you can substitute scallions or parsley)
* Cornichons are small pickled gherkins that have a sweet and sour taste. They are readily available in most large markets and would be found in the pickles and condiments section.
1/2 Cup mayonnaise (I used light mayo)
1/4 Cup sour cream (I used low fat)
1/4 Cup apple cider vinegar
1 Tablespoon mustard
1 Tablespoon sugar
Salt & pepper to taste
When the potatoes have cooled, add in the remaining chopped vegetables and herbs. Season to taste and serve at room temperature. This recipe makes approximately 8 servings but can be halved.