Main Course

Potato Salad

February 8, 2015

A classic Potato Salad is the best way to kick off any type of gathering.  It brings back so many family memories of epic BBQ’s and get togethers.

Hopefully my fresh take on this classic will see me through new memories I create with the family I’ve built.

Hope you enjoy!

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Get a pot of boiling water rolling. Add a pinch of salt.

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Then add 7-8 small yukon gold potatoes…

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…and 1 whole egg.

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Boil the egg for 10 minutes and remove. Boil the potatoes for 20 minutes or until fork tender.

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Slice up 1/4 of a red onion…

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…1 whole kosher dill pickle (never heated)…

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…1 branch of celery and add the veggies to a large mixing bowl.

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Once cool, quarter the warm yukon gold potatoes and add them to the  large bowl.

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Peel the egg, dice it, and add it to the same bowl.

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Add 3 tbsp of greek yogurt…

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…3 tbsp of olive oil and 3 tbsp of red wine vinegar.

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Add a good pinch of salt and 1 tbsp cracked black pepper.

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Add 2 tbsp dijon mustard.

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Gently mix.

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Plate the potato salad in a small serving dish, top with a few picked herbs such as Italian parsley, tarragon, dill, and chervil. 

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Drizzle a little bit of olive oil over the top and thats it!

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ENJOY!!

Potato Salad

Potato Salad

Ingredients

  • 7-8 small yukon gold potatoes
  • 1-2 medium eggs
  • 1 branch of celery
  • 1/4 of a red onion
  • 1 large kosher dill pickle (never heated)
  • 3 tbsp greek yogurt
  • 2 tbsp dijon mustard
  • 3 tbsp red wine vinegar
  • 3 tbsp olive oil
  • fresh picked tarragon, parsley, and dill
  • salt and pepper to taste

Instructions

  1. Get a pot of boiling water rolling then add 7-8 small yukon gold potatoes and 1 whole egg. Boil the egg for 10 minutes and remove. Boil the potatoes for 20 minutes or until fork tender.
  2. Slice up 1/4 of a red onion, 1 whole kosher dill pickle (never heated), and 1 branch of celery. Add the veggies to a large mixing bowl along with 3 tbsp of greek yogurt, 3 tbsp of olive oil, 3 tbsp of red wine vinegar, a good pinch of salt, 1 tbsp cracked black pepper, and 2 tbsp dijon mustard.
  3. Once the egg has been cooked and the potatoes are tender, remove everything from the pot and allow to cool for 10 minutes before handling. Once cool though, peel the egg, dice it, and add it to the large bowl. Also, quarter the warm yukon gold potatoes and add them to the same large bowl. Give the ingredients a light, but thorough toss making sure not to break or mash the potatoes up too much.
  4. Plate the potato salad in a small serving dish, top with a few picked herbs such as Italian parsley, tarragon, dill, and chervil. Drizzle a little bit of olive oil over the top and thats it! ENJOY!!
http://www.byrontalbott.com/potato-salad/

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| Left: Pepper Grinder | Top Left: Boos Cutting Board |Top Middle: Baking Dish |

| Bottom Right: All-Clad Pan | Bottom Right: Glass Bowl Set  |

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