Friday, July 2, 2010

What's cookin' - Potato Salad

Our family has gone through a couple phases where we don't have cable.  Right now is one of them.  We put the money we would have used on cable toward our gym membership.  I find we PBS for not only the children's educational TV but for the cooking shows as well.  When my husband I first were married I started watching America's Test Kitchen.  I've been catching it lately on the weekends (finally found what time it was on).  Last week they made a potato salad with some intersting techniques.  I made it today and all I can say is "wow."

I found the recipe here and tweaked it a little based on our tastes.

All American Potato Salad
2 lbs yukon gold potatoes
1 Tbsp yellow mustard (used French's)
3 Tbsp pickle juice -divided (used Gedney Kosher Baby Dill)
1/4 cup dill pickles (used Gedney Kosher Baby Dill)
1 small celery stalk, finely diced
1/2 red onion, finely diced (substituted yellow onion)
1 1/2 tsp salt
1/2 tsp celery seed
1/2 cup mayonnaise (used Miracle Whip)
1/4 cup sour cream
2 hard boiled eggs, cut 1/4 inch (optional)


1. Peel and cut potatoes in 1" cubes. Place in saucepan and cover with cold water. Bring up to a gentle simmer and cook until tender, when a knife slides in and out of cubes without resistance, about 10-15 minutes. Drain potatoes and turn out onto a baking sheet.

2. Whisk mustard with 2 tbsp of juice from a jar of pickles. Pour over hot potatoes and toss with fingers to coat. Spread out potatoes and refrigerate for 30 minutes until cool.

3. Combine pickle, celery, red onion and remaining 1 tbsp pickle juice with salt and celery seed. Add mayonnaise and sour cream and whisk together.

4. Add potatoes and toss. Cover with plastic wrap and refrigerate 30 minutes longer. Add diced egg and fold to combine.

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