Saturday, July 02, 2011

A Whole Mess-o-Potato Salad

Fourth of July weekend means barbecues and picnics - which also means pulled pork, barbecue chicken, burgers, coleslaw, baked beans and, you guessed it, potato salad.

so I have 3 potato salad recipes I make. One with a Dijon mustard vinaigrette, my Granny's which has a sweet and sour marinade, green onions, hard-boiled eggs and mayonnaise and Miracle Whip (quite Southern and quite good) and then the one selected for Sunday's festivities - Potato Salad Vichyssoise - so names for the creaminess and the chives. It always seems to be a big hit.

Potato Salad Vichyssoise
Yields 4 servings

Chef's Note: If using small red new potatoes, cook the potatoes whole and unpeeled. Once cooked, drain and cool completely. Cut into small quarters, sixths or eighths (depending on the size of the potatoes).

1 teaspoon salt
3 Pounds potato, baking or small red new
1/2 Cup mayonnaise
1/2 Cup sour cream
1/4 Cup chives, fresh chopped
To taste pepper, white, ground

In a large covered saucepan, bring 3 quarts water and 1 tablespoon salt to a boil over high heat. While water is coming to a boil, fill large bowl with cold water. Under cold running water, rinse potatoes and peel with vegetable peeler, placing each one in bowl of water when finished.

Remove one potato from water. Cut potato width-wise into 1/8-inch to 1/4-inch slices. Return slices to water and repeat process with remaining potatoes. In colander, drain potatoes and slip them carefully into boiling water. Cook over medium high heat until slices can be easily penetrated with tip of a knife, about 5 minutes. In colander, drain potatoes, taking care not to break slices.

With wooden spoon, carefully return potatoes to pan. Place a folded clean dish towel over pan and lay saucepan cover on top. With heat turned off, let potatoes sit in pan about 5 minutes. Transfer potatoes to a large bowl and season with salt and pepper to taste. Leave potatoes to cool, about 15 minutes. While potatoes are cooling, combine mayonnaise, sour cream, and 1/4 cup chives in a small bowl, and stir with a fork until blended.

Cover and refrigerate potatoes until needed. Remove dressing and potatoes from refrigerator. With wooden spoon, spoon dressing over potatoes and gently toss to combine, being careful not to break potato slices.

Turn potatoes into serving dish and, if desired, garnish with chives.