Salad Week: Creamy Potato Salad
It was not easy deciding on which kind of recipe to make for our salad theme this week. As Laura kindly mentioned in her post earlier this week, I’m rather partial to salads. Okay, she called me The Salad Queen. Do you think it will stick? I doubt it since I’ve been trying to coax my family into calling me The Lunch Ninja for weeks now and I’m getting nowhere. Sheesh.
As much as I love the way they lighten up a meal, salads don’t have to mean a plate of leaves. Far from it. We had friend over for a barbecue the other night and made our go-to potato salad to go with the burgers we were grilling. We’ve been making the same recipe by none other than Rosanne Cash (I know, I know, but it’s so good!) for years and we love it. It’s pretty classic with hard boiled eggs and a great dressing. But it got me thinking of what else to do with this picnic standby. This variation includes my beloved radishes, which I’m throwing into everything these days. The combination of radishes, celery and cornichons (if you can’t get these not too sour French pickles use what you’ve got but try because they really rock) add lots of crunch to a recipe that can get a bit heavy.
photo by: Maya Visnyei
I’m not sure if I love this more than Rosanne’s version but it’s really, really good, and quite a bit lighter. I think it’s earned a regular spot in my salad roster this summer. So sayeth The Salad Queen!
Creamy Potato Salad
2 lbs small red potatoes
2 stalks of celery, finely chopped
3/4 cup radishes (about 6) sliced as thinly as possible
3 scallions, finely chopped
1/4 cup cornichon pickles, finely chopped
1/2 cup mayonnaise
1/4 cup sour cream
1 Tbsp dijon
1 Tbsp lemon juice
2 Tbsp dill, finely chopped
salt and pepper to taste
Get a large pot of salted water onto the stove and bring it to the boil. Now carefully add the potatoes without splashing yourself too much! Let the potatoes simmer away until they are tender. Drain them and allow them to cool completely.
Place your cooled potatoes in a nice serving bowl along with the celery, radishes, pickles, scallions and dill and give it all a gentle toss. You can serve this salad at room temperature or you can keep it in the fridge until you need it.
In a small bowl, mix together the sour cream, mayo, dijon and lemon juice and combine them all well. Give it a taste before deciding if you want to add a bit of salt and pepper. Pour the dressing over the vegetables and stir until they’re well coated.
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