7.14.2014

A VERY GREEN POTATO SALAD


I grew up eating my grandmother's potato salad -- skinless potato rounds smothered in a vinegar, dill and mayonnaise vinaigrette. Though I'm a huge fan of Oma's recipe, one can never have too many summer salad recipes in their back pocket. Potato salads are great for large crowds at bbqs, travel well for picnics, and keep well over night so they can easily be made in advance. Last summer, I found a potato salad I really loved -- warm golden potatoes covered in all the herbs. I was determined to find an equally delicious contender this year. This potato salad, if I can even call it that because really, its only 1/4 potato, hits all the right notes -- crunchy, tangy, herby, easily eaten as a side or main and equally delicious warm or cold. Definitely the detox I needed after such a fantastic weekend.


A VERY GREEN POTATO SALAD // serves 8-10 as a side

Heavily adapted from Heidi Swanson's Super Natural Every Day

Ingredients:

4 red potatoes, diced into 1/2"-1" cubes
2 handfuls green beans, cut into 1" pieces
4-6 celery stalks, diced small
1 english cucumber, seeds removed, diced small
2 green onions, roughly chopped
1/4 cup dill, roughly chopped

2 T whole grain mustard
2 T sherry vinegar
1-2 T olive oil
1/2 tsp brown sugar
dash salt and pepper

What to do:

Place the potatoes in a large pot and cover with water, plus 3". Bring to a boil, and simmer for about 10 minutes, until fork tender.

While the potatoes are cooking, prepare the beans, celery and cucumber and toss into a really large bowl (trust me -- this creates mass volume).

In a small skillet, heat a dollop of olive oil over medium heat. Saute the green onions and dill for 2-5 minutes, until fragrant. Add to the bowl with the veggies.

In a small glass jar, combine the dressing ingredients and shake vigorously.

When the potatoes are ready, transfer to a colander and let drain to release any excess water. Once drained, yet still hot, add the potatoes to the bowl, dress and toss well. The potatoes will slightly steam the other vegetables, and absorb more flavour when hot.

Serve warm (or cold) as a side, or for dinner topped with a soft-boiled egg.

4 comments:

  1. Hi Shelley! I have found with all of the barbecues we have been having this summer, I keep going back to potato salad as a side as well. Also,the influx of cucumbers in our Lufa basket led me to the discovery that potato salads really benefit from the addition of some kind of crunch, whether it be cucumbers, radishes, or japanese turnips. I can see the green beans and cucumbers in your recipe working really well in this way! Two recipes from Smitten Kitchen that I keep returning to work along this theme: Dilled potato and pickled cucumber salad (http://smittenkitchen.com/blog/2007/06/spuds-most-worthy/) can you really beat dill in a potato salad? No, I don't think you can. And the pickled cucumbers are amazing. And her Tzatziki potato salad (http://smittenkitchen.com/blog/2012/05/tzatziki-potato-salad/) - which has inspired me to almost always replace at least half of the mayo with yogurt. By the way, I am really enjoying reading your blog!

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    1. Hi Jess! Thanks for the kind words and the links -- totally going to check those out. Hope all is well with you and A!

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  2. I've only made potato salad the old-fashioned (and probably boring) way and your version is inspiring me to rethink it. Sounds filling yet light - perfect for these hot weather months.

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    1. Hi April, potato salad any which way is totally delicious, but please do give this one a go, and let me know how it turns out! Enjoy!

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