Gourmet Potato Salad
Potato Salad....gourmet style!!
Potato Salad was never my favorite at picnics. I'm sorry....it just wasn't! I never cared for the store-bought mayo and big chunks of boiled egg. It also never seemed very "healthy" to eat, even before I understood what "healthy" looked like.
Then I encountered warm version potato salads, made with homemade dressings from quality olive oil (heart healthy too!). I look forward to summer picnics and family gatherings, where I have the opportunity to share one of these salads, that also makes a beautiful presentation. Even if you are a Miracle Whip + egg potato salad gal (or guy), please give my recipe a try and let me know what you think in the comments below! I'll be posting more of "my favorite potato salads" in the weeks to come, just in time for all your summer fun!
Gourmet Potato Salad
When choosing your ingredients, use home-grown, grass-fed and organic ingredients whenever possible.
4 ½ lbs red potatoes (or specialty gourmet), unpeeled (approx 13 cups, cubed)
¾ cup chopped celery (not too fine)
1 cup chopped red onion (not too fine)
¾ cup cold pressed extra virgin olive oil
¼ cup sour cream
¼ cup Chardonnay white wine (not vinegar)*
2 tsp freshly minced garlic
1 tsp dry mustard
1 Tbsp dill weed (or 2 Tbsp fresh dill weed)
1 tsp pink Himalayan salt, or to taste
1 tsp freshly ground black pepper
* You may substitute fresh lemon juice for the white wine. Your salad will have a bit more of a "tang" but will still be delicious.
Wash the potatoes but do not peel. Dice into desired size cubes. I do mine at about 3/4” size. Cook in a small amount of water in heavy pan with tight-fitting lid (to retain nutrients), salting the water with 2 tsp Himalayan pink salt. Cook until fork tender – do not overcook. Scrape the bottom of the pan occasionally during the cooking time, using a flat-bottomed bamboo spatula, to keep potatoes from sticking. Actual cooking time will vary, so check after 15 minutes and then every 5 minutes.
While the potatoes are cooking, chop the celery and the onions. Set aside.
Whisk together the remaining ingredients to make the dressing: Olive oil, sour cream, white wine, garlic, mustard, dill weed, salt and pepper, until creamy and smooth.
When potatoes are cooked, drain and transfer to a large bowl. Pour the dressing over the potatoes and gently toss to coat.
Add the celery and onion and mix gently.
Serve immediately or allow to chill. (We like ours best at room temperature).Serve on a beautiful bed of fresh greens, alongside grilled chicken, beef, burgers or hot dogs.
This recipe makes 10 cups of potato salad and serves a large group (I love to take to picnics!). For smaller families, cut the recipe in half. Leftovers store well, so you will enjoy this on the second and third day as well!
Make a lasting impression at your next family picnic!