I think my favorite meal is not one dish in particular but a pot luck of cold salads.  That might be cheating if you asked me for my “one favorite dish”, but I just love the variety that ends up on your plate when you’re faced with several tables of other people’s cooking. 

Around here, potato salad seems to all be the same: mashed potatoes with the same mayonnaise-based sauce, garnished with sliced eggs and paprika.  It’s good, don’t get me wrong, but it’s nice to have something different for a change, right? 

This salad is still mayonnaise-based but the mustard makes it spicy and the dill pickles and juice make it… “pickly”.  Yum. 

 

INGREDIENTS

2 pounds Yukon gold potatoes, cooked and diced

2 large eggs, hard boiled

1/2 bunch scallions, white & green parts

2 Tbsp. capers, drained

1 cup mayo

1/4 cup dijon mustard

1/4 cup dill pickles, finely chopped

1/4 cup dill pickle juice

1/2 small red onion, minced

2 Tbsp. flat-leaf parsley

Juice of 1/2 lemon

 

DIRECTIONS

1.  Cook potatoes and eggs

2.  Combine mayo, mustard, capers, onion, pickle, pickle juice, scallions, parsley, and lemon juice.  Stir well.  Season with salt and pepper.

3.  Peel egg and grate into mixture.  Roughly break up potatoes into mixture, stirring occasionally. 

4.  Garnish with scallions and capers.  Drizzle with extra-virgin olive oil to serve. 

 

From here:  http://www.seriouseats.com/recipes/2008/06/tyler-florences-ultimate-potato-salad-recipe.html (originally from Tyler Florence’s cookbook, Tyler’s Ultimate)

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