Tuesday, September 15, 2009

Marinated Potato Salad

If you want your potato salad to have lots of flavor, you really should start it at least 8 hours before you want to eat it. This gives the vinegar enough time to really penetrate the potatoes and give it some underlying acidity before putting on the creamy mayonnaise dressing. I guarantee that no one will think this salad is bland!

  • 2 1/2 pounds red potatoes, cleaned but not peeled
  • kosher salt
  • 3 tablespoons cider vinegar
  • 3/4 cup mayonnaise (homemade would be nice)
  • 1 teaspoon mustard powder
  • 1/4 cup finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh tarragon
  • one half to one whole clove garlic, sliced as thinly as you can
  • 2-4 tablespoons diced dill pickles or dill pickle relish, to taste
  • 1/2 cup finely diced red onion
  • 1/2 cup finely diced celery
  • 1/2 teaspoon fresh ground black pepper

Place potatoes in a large pot. Add just enough cold water to cover by 1/2 inch and add a very heavy pinch of kosher salt per quart of water. Bring to a gentle boil and cook, uncovered for 20-30 minutes, or until the potatoes are just soft - do not overcook. Gently drain and rinse under cold running water for 30-60 seconds, until just cool enough to handle with a tea towel. Rub the skins off with the towel, being careful not to mash them. Once peeled, slice into 1/2 inch slices and put into a large plastic bag with the vinegar. Marinate for at least 8 hours, up to 1 day.

Mix together remaining ingredients in a large mixing bowl with a couple of pinches of kosher salt (to taste). Gently fold in marinated potatoes and any vinegar left in the bag. Chill for at least 1 hour before serving.

Note: Other herb combinations can be used instead of parsley and tarragon. You could also use basil and thyme, mint and dill, or cilantro and oregano. Just add whatever fresh herbs you think you might like 1-2 tablespoons at a time until you think the flavor is strong enough!

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