Aug 23, 2013

Summer Potato Salad

Summer Potato Salad

The weather has picked up tremendously here today, making this the perfect time to post one last summer potato salad. I’m so not ready to say goodbye to the lousy excuse we’ve had for a summer. Not yet.

This is by far my new favourite potato salad. Oh yes, I know, I keep saying that with each recipe I post, but it’s true. I can’t help it.. I just love food too much!

This one hits all the rights spots; the potatoes are covered with a creamy, herby and slightly tangy sauce, crunchy, flavourful vegetables and the freshness and sweetness of the apple finishes it off beautifully!

Even though I’m making this for our BBQ this weekend, it’s such a rich salad it somehow became a meal unto itself. Serve with lots of crusty bread!

 

Ingredients:

3 pound waxy potatoes
1/2 red onion
1 large sweet gherkin
1 stalk celery
1 roasted red pepper (fresh or canned)
6 tbsp mayonnaise (Mine’s Hellmann’s. Always.)
4 tbsp sour cream
1/2 tsp dried dill
2/3 tsp dried parsley
1/2 tsp kosher salt (or to taste)
1/4 tsp black pepper
2 tbsp white wine vinegar
1 tsp grainy mustard
2 hardboiled eggs
1 sweet apple
fresh chives

 

Directions:

 
You can peel the potatoes beforehand, but I didn’t; I boiled them in their skin and removed the skin afterwards. It’ll slip off real easy. You can also choose to leave the skin on, your call!
 

Boil the potatoes in plenty salted water for 25 minutes, until tender. Give them a few minutes to cool, peel them (or don’t) and cut them in bit-sized pieces. Let them cool off completely.
Summer Potato Salad

Finely mince the red onion, sweet gherkin and bell pepper. I used canned, roasted peppers. Peel the celery to remove those pesky tough strings and finely chop it as well.
Summer Potato Salad

Grab a really big bowl and combine the mayonnaise, sour cream, dill, parsley, pepper, salt and grainy mustard. You could also add some garlic at this point.
Summer Potato Salad

Add the white wine vinegar. Love this stuff, it’s laced with fennel and lemon.
Summer Potato Salad

Stir well and taste to check the seasoning.
Summer Potato Salad

The only thing I seldom to never use dried; chives. Finely mince some chives and stir them into the sauce.
Summer Potato Salad

Add all the chopped ingredients and give it a stir.
Summer Potato Salad

Go for a sweet and fresh apple. Peel it, finely dice it, and stir it into the sauce.
Summer Potato Salad

The exact right consistency. Not too thick, not too runny.
Summer Potato Salad

And the last ingredient… hardboiled eggs. Chop ’em up and stir ’em in.
Summer Potato Salad

Gently stir your (cold) potatoes into the sauce.
Summer Potato Salad

 
Cover the bowl with cling film and put it in the fridge for at least an hour before serving. This salad is best when it’s been made ahead of time so the flavours get a chance to mingle.
 

This is all you could ask for on a warm, summer day.
Summer Potato Salad

 

Summer Potato Salad
Ingredients
    2 Granny Smith apples
    1 small sweet onion
    1 red bell pepper
    1 jalapeño (or poblano)
    3 heaping tbsp honey
    1 1/2 tbsp lime juice
    1/8 tsp kosher or sea salt
    1/8 tsp black pepper
    handful flat-leaf parsley

Directions
    Boil the potatoes in plenty salted water for 25 minutes, until tender. Give them a few minutes to cool, peel them (or don’t) and cut them in bit-sized pieces. Let them cool off completely. Finely mince the red onion, sweet gherkin and bell pepper. Peel the celery to remove those pesky tough strings and finely chop it as well.

    Grab a really big bowl and combine the mayonnaise, sour cream, dill, parsley, pepper, salt and grainy mustard. You could also add some garlic at this point. Add the white wine vinegar, some freshly chopped chives, stir well and taste to check the seasoning.

    Add all your chopped ingredients. Peel an apple, finely dice it and stir it into the sauce. Do the same with the hardboiled eggs and finally gently stir in the potatoes. Cover the bowl with cling film and put it in the fridge for at least an hour before serving. This salad is best when it’s been made ahead of time so the flavours get a chance to mingle.

Meal type: Side dish, BBQ, Potatoes
Servings: 6
Copyright: © kayotickitchen.com

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    5 Comments »

    1. 1

      Thanks for this post and recipe for summer potato salad.  I think many people could enjoy this on a Summer picnic.

      Pop Chef on Aug 27, 2013 @ 8:24 pm Reply
    2. 2

      Looks good!! :)

      NKOTB on Sep 6, 2013 @ 1:53 am Reply
    3. 3

      I love this recipe but boiling small potatoes for 25 min seems pretty long to me?

      Lilian on Sep 7, 2013 @ 3:10 pm Reply
      1. Depends on the size of your potatoes, of course. Mine weren’t that small.

        Kay on Sep 7, 2013 @ 4:02 pm Reply
    4. 4

      How many servings does thisprecise make?

      Kimberly on Sep 7, 2013 @ 7:15 pm Reply

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