Wednesday, August 28, 2013

Non-Midwestern Potato Salad

This will be my last non-SCD (Specific Carbohydrate Diet) recipe for at least 3 months.  Because of my Blind Loop Syndrome diagnosis I have to go on & maintain this diet for at least 3 months in order to heal my gut.  Anywho...

Once upon a time I found potato salad loathsome.  Family picnics and other summer get-togethers were not a good introduction to the dish.  Since I was a child that despised hard boiled eggs, mayonnaise, and/or meals without spice or flavor, potato salad in Minnesota during the 1980's left me cold.  When I was tasked with bringing potato salad for a dreaded "lesbian potluck" I was pissed.  It was a side dish that held no interest but I persevered.  I knew about German potato salad but wasn't a fan of vinegar at the time.  In addition the internet wasn't as prolific and accessible as it is now so I didn't know there were varieties as I wasn't cooking as much in my late teens.

Over the years my recipe has evolved.  From dill to Hungarian paprika to celery seed, I've used many spice combinations in order to create a potato salad that had flavor.  It was also important for my potato salad to be refreshing rather than an eggy blap fest.  So please enjoy this take on an American favorite.  I promise Minnesotans and those from either coast will be pleased.

Recipe:

Roughly 8 medium potatoes (I like to mix half purple potatoes and half gold potatoes)
6-7 eggs hard-boiled in water with 1-2 tsp vinegar 
1 1/2 cups European style whole milk yogurt
4 ribs celery finely chopped
1/2 cup finely chopped radishes
5-6 scallions
1-2 large dill pickles
1/4 cup dill pickle juice
4 tsp Dijon mustard
1 clove finely grated garlic
1 1/2 tsp dill
1 1/4 tsp kosher salt
1/2 - 3/4 tsp freshly ground black pepper
3oz mild but salty sheep's cheese (like Ossau Iraty)  finely chopped
Handful celery leaves chopped

Boil & then simmer potatoes until cooked but fairly firm.  Hard-boil the eggs.  While they're cooking combine in medium steel bowl yogurt, Dijon, garlic, dill, salt, and pepper.  Once eggs are peeled and potatoes have cooled, chop them separately and combine in a large pot or dutch oven.  Add to pot scallions, radishes, pickle, celery, and cheese.  Then add yogurt mixture and stir ingredients until just blended.  Garnish with celery leaves.  Refrigerate for at least 3 hours but I think it tastes best settled overnight.   


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