Monday, July 9, 2012

One Potato, Two Potato, Three Potato Salad

Spicy, Savory Three Potato Salad (Pictured with Ribs and Wickles!)

This salad needs three adjectives, to describe it's three-potato amazing-ness. So i'll go with savory, spectacular, and spicy.  This is the potato salad I made last week for 4th of July. The three-potato combination was inspired by a recipe in one of my favorite cookbooks, Fried Chicken & Champagne. However, I felt like the dressing needed significant adjustments to fit my palate, so I added green onions, chives, white wine vinegar, cayenne, Dijon mustard (Gour-maybe stating the obvious - I feel sometimes like I add Dijon mustard to everything, but it seems to always make it better, like salt! Right?), a little lime juice and additional salt and pepper. I also think potato salad always tastes better after it has chilled with its dressing for a while (by "a while", I mean 8 hours – overnight). I’d recommend making this the day before. The flavors are truly delicious! Ps - the pickles in the top center of the pic are Wickles - if you have not had them, they are an essential part of any Gour-maybe barbecue plate. Get the scoop on the spuds after the jump!

Spicy, Savory Three Potato Salad (Serves 10-12)
You will need:
  • 1 lb Small Red Potatoes – 1 inch dice
  • 1 lb Sweet Potatoes, peeled, - 1 inch dice
  • 1 lb Russet Potatoes, peeled, - 1 inch dice

  • 5 slices bacon, cooked crisp, chopped.
  • 1/3 C green onions – whites and greens, chopped
  • ¼ C Dijon mustard
  • 1 T kosher salt
  • 2 tsp fresh black pepper
  • 2 tsp cayenne pepper
  • 2 T minced fresh chives
  • ¼ C white wine vinegar
  • 2 T lime juice
  • 1 C mayonnaise - I like Duke's
  • ½ C white onion, small dice
  • ½ c celery, small dice
  • 1 T garlic, minced

Boil the potatoes until fork tender (Small pain-in-the-ass alert: you need to do each separately as they have different cooking times). Drain and cool completely. Refrigerate until ready to use. In a medium bowl, mix all ingredients except for green onions and chives until the mixture has combined - this is your dressing. Toss potatoes with dressing mixture to coat evenly. Then add green onions and chives, toss again to combine. Refrigerate at least 6-8 hours or overnight. Adjust seasoning to taste before serving. The flavors change a lot as they chill, so don’t judge them until they have had time to settle. Enjoy!

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