Pensieri di un lunatico minore

My favorite potato salad

This evening, Randy, and Katherine are having people over for an “Oscar” thing. Mostly, I think Randy wants to show off his latest wort, and then we can watch Jon Stewart. The rest of the Oscars will no doubt be a bore beyond belief. Things will be grilled, and I was asked to bring some potato salad.

Here’s the recipe, based on one by Alton Brown, but with some additions and changes:

2 1/2 #	red potatoes
3 Tbsp	cider vinegar
3/4 C	mayonnaise (homemade, or Duke’s preferred)
1 Tbsp	buttermilk, powdered1 (e.g., Saco)
2 tsp	mustard powder
1/4 C	chopped parsley, or celery leaves
1 Tbsp	fresh tarragon, chopped
1/2 Tbsp	garlic, finely chopped
3 Tbsp	cornichons, finely chopped
1/2 C	red onion, sliced and diced as thin as possible
1/2 C	sliced celery
1 tsp	kosher salt
1/2 tsp	freshly ground black pepper

Put potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat, and bring to a boil. Reduce heat and remove lid, simmering until potatoes are knife tender².

Drain and place into an ice bath to cool. Remove skin by rubbing with a towel. Slice potatoes into rounds and place into a zip top bag. Add the vinegar and toss to coat. Place the bag into the refrigerator for 6 to 8 hours, or overnight.

In a large mixing bowl, combine the mayo, buttermilk, mustard, parsley (or celery leaves), tarragon, garlic, cornichons, onions and celery. Add the potatoes, toss to coat, and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving. Eat, wipe, repeat.

¹ I keep powdered buttermilk in the house always. Like regular powdered milk, it can be an excellent strategy for flavoring things without introducing liquid. In the case of buttermilk, especially, I rarely have much in the house in liquid form.

² Knife tender is when a sharp paring knife can be inserted into the potato with minimal resistance.