Death By Potato Salad

Posted: June 28, 2007


2½ pounds small Red Bliss

or Yukon Gold potatoes

3 garlic cloves, chopped

5 tablespoons olive oil

Kosher salt and freshly ground pepper to taste

1½ tablespoons red-wine vinegar

1½ tablespoons whole grain mustard

1 tablespoon chopped green onions

2 teaspoons minced chives

1 teaspoon finely chopped fresh rosemary

Preheat the oven to 425 degrees. Scrub the potatoes and cut them in quarters or, in eighths (but try to cut them into even sizes). Place them in a single layer in the baking dish.

Scatter the garlic, 3 tablespoons of the olive oil, and the salt and pepper over the potatoes, and toss. Roast for 30-40 minutes, tossing gently every 10 minutes.

Beat the vinegar and mustard in a large bowl. Whisk in the remaining olive oil until smooth. Add the roasted potatoes and oil. Beat the vinegar and mustard in a large bowl. Whisk in the remaining olive oil until smooth. Add the roasted potatoes and mix gently. Season, if desired, with additional salt and pepper, and cool to room temperature. Just before serving, fold in the green onions, chives, and rosemary.

Makes 6 servings.


3 cups diced cooked new or Yukon Gold


½ cup diced celery

1 tablespoon diced pimiento

2 tablespoon chopped sweet pickles

2 tablespoons finely diced sweet onion

½ cup mayonnaise

½ teaspoon kosher salt

Freshly ground black pepper to taste

1 teaspoon Creole mustard

1½ teaspoons fresh lemon juice

½ tablespoon chopped fresh chives

2 tablespoons sour cream (optional)

Combine potatoes, celery, pimiento, sweet pickles, and onion; chill.

When ready to serve, combine remaining ingredients; toss with chilled potato mixture.

Add a little more mayonnaise if necessary and taste for seasonings.

Makes 4-6 servings.


4 cups cubed peeled potatoes

4 slices bacon, diced

½ cup chopped onion

½ cup chopped green bell pepper

¼ cup chopped celery

¾ cup sour cream

3 tablespoons rice wine vinegar

1 teaspoon salt

¼ teaspoon pepper

2 hard-cooked eggs, sliced

Cook potatoes in a saucepan of boiling water until tender, about 20 minutes. Drain. In a large skillet, saute bacon until almost crisp. Add onion, green pepper, celery; cook 2 to 3 minutes longer until tender; drain off fat. Remove from heat and let cool. Stir the sour cream with vinegar, salt, and pepper. Combine sour cream mixture and potatoes in a large serving bowl and garnish with sliced eggs.

Makes 8 servings.

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