Thursday, May 21, 2009

Potato Salad

I almost didn't post this recipe because I wasn't totally pleased with the finished product. But I did learn some things, so what did I learn.
  • I don't like dill pickles in potato salad
  • The first part of the recipe where the pickle juice and mustard is added to the potatoes had some merit.

This recipe came from Cook's Country on PBS. It starts with cooking peeled and cubed potatoes instead of whole potatoes, this was much faster. After cooking, the potatoes are spread out on a cookie sheet where they are tossed with a mixture of mustard and dill pickle juice, then cooled. The idea behind this is that the hot potatoes will suck up and be flavored by the juice. Then once cooled it will not take as much mayonnaise. All of this proved true, and the recipe came together well, I just don't like dill pickles in potato salad. I am a sweet pickle girl. I think I will try this recipe again but with a little tweeking(sweet pickles), and maybe throw in an extra egg.

Potato Salad

2 pounds Yukon Gold potatoes , peeled and cut into 3/4-inch cubes
1 1/2 teaspoons table salt
3 tablespoons dill pickle juice , plus 1/4 cup finely chopped dill pickles
1 tablespoon yellow mustard
1/4 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/4 cup sour cream
1/2 onion, red (small) , chopped fine
1 rib celery , chopped fine
2 hard-cooked eggs , peeled and cut into 1/4-inch dice (optional)


Instructions
1. Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes.
2. Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 tablespoons pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.
3. Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.

From the episode: All-American Picnic
Make sure not to overcook the potatoes or the salad will be quite sloppy. Keep the water at a gentle simmer and use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potato pieces, they are done.
Serves 4 to 6.


Jaynie

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