Spring is in the air! Yes, it is! Now I know a lot of you are still stuck with snow. Lots and lots of it. But I’m not. Life is unfair, isn’t it? Stop glaring at me like it’s my fault! I’m only rubbing it in, that’s all :)
The great weather makes me open up windows and doors to let the soft spring air in. Not to mention I’m ogling the BBQ! As much as I like lots of meat, chicken, fish and whatever you put on a BBQ; it’s never complete for me without a good potato salad on the side. Among a few other standard side-dishes.
Now I’ve never been much of a ‘coat a few potatoes with some mayo, add a handful of parsley and call it potato salad’ kinda girl. Nope. I want a flavor explosion. I want veggies and color. I just want it to taste interesting and look pretty. So here’s how I’ve been making my potato salad for the past 10 years or so.
I love, love, love this posting. Probably just as much as my Country Egg Salad posting. It’s so chock-full of color, flavor and, well… spring.
2 pounds potatoes
4 to 5 spring onions
1/3 cup pickled onions
1 medium carrot
4 tbsp mayonnaise
4 tbsp sour cream
1/4 tsp curry powder
Optional: 1 chicken/vegetable bouillon cube
I’ve peeled 2 pounds potatoes. Yukon Gold would be a good choice for this. I’ve cut the potatoes in tiny (about 1 1/3 inch) cubes. Don’t cut them too small—we’ll be lightly mashing them later on, but you should also keep some texture in there. Cutting them too small makes it harder.
Give them a good wash and transfer them to a large pan. We’ll add more ingredients and finish the salad in the pan (I hate dish-washing), so make sure the pan is big enough.
I want to up the flavor of the potatoes a little, so I’ve crumbled in a chicken bouillon cube. You can leave it out, or use a vegetable cube in stead to keep this a vegetarian dish.
Pour in water until all potatoes are submerged. I’ve also added 1 tsp salt. You can always add more salt later on. I love how the salt shot turned out!
Boil the potatoes until tender. For me 10 minutes was enough, but obviously it depends on the size of your potato cubes.
Here’s some of the stuff I’ll be putting in there. I wish I could stop saying ‘stuff‘. I just really like that word. Stuff. It’s in the same league as ‘flabbergasted‘. I like that word, too.
Wash 4 to 5 spring onions. Cut them in half and thinly slice them.
Also peel a carrot while you’re at it.
Don’t worry if you don’t own my gadget; it’s a cheese grater planer. Or something like that :)
Use your food processor (if it comes with a grater), or a good ole hand-grater to finely grate the carrot.
I just really like how fast this works on cheese (what it’s actually meant for), but I also use it on cucumber, carrots and even apples. I’ll buy an extra one pretty soon and will make it a give-away here! This is such a handy tool!
I’m adding 1/3 cup pickled onions. If you can’t get pickled onions where you live, don’t sweat it; just add a tiny bit of really thinly sliced vidalia or red onion. I’m coarsely chopping the pickled onions.
I’m also adding 3 finely chopped gherkins. Not the sweet version, though.
Ran out of Hellmann’s, so I’m using a Dutch mayonnaise called Calvé. This one contains less salt than Hellmann’s, so I’m adding some extra salt to my mix. Taste to see whether or not your mix needs extra salt as well!
I’ve combined 4 slightly heaping tbsp mayonnaise with 4 tbsp sour cream. I’ve also added 1/4 tsp curry powder—this gives a little color as well as a flavor boost—a good pinch of black pepper and some salt. Whisk it.
Drain the potatoes and put them back in the pan. It’s much easier to work with luke-warm potatoes, so I’m not going to let them cool off.
Waited ’til the last moment to peel and grate the apple for fear it would turn brown on me. Using an ordinary grater for this one. If you like your salads sweet and fresh, add 2 apples in stead of 1.
Just put everything right on top of your potatoes and pour the mayonnaise mix in there as well. Lots of action shots going on in this posting!
Now break out your masher! The good part is; you control the texture this way. You can mash the heck out of everything, or you can leave some texture in there. Whatever rocks your boat, baby. I personally like my potato salad to be creamy with a little texture. So I give it a few good mashes and then stir everything with a spoon.
Check the seasoning! Spike it with a little salt—or lawry’s seasoned salt—and pepper if that’s what it needs. Refrigerate the salad for some time because it’s best served slightly chilled.
Now these are the side-dishes that turn an ordinary BBQ into something more special to me. Especially when there’s crispy French (or Turkish) bread as well! But well… French bread makes everything okay in my world. Sylvia Plath was wrong! It’s not a hot bath at all; it’s French bread! (and pringles)
Kay’s Recipe Card
Click here for printable size.