CWS4322
Chef Extraordinaire
I'm thinking potato salad with pickled eggs (made by immersing the eggs in dill pickle juice...hmmm...I have some cured eggs that are just begging to be made into pickled eggs...).
Great idea to boil the eggs in the potato water, Z.
My grandmother and mother always did that when making pasta or potato salad. You just want to make sure you don't overcook the eggs. I've always done it, as well. I also add celery seed to the water when cooking the potatoes or pasta.At the same time.
Na-na-na-na-na, the potatoes we grow are better than the organic ones you get. But that organic ginger was to die for.My potato salad is pretty basic. Chopped boiled potatoes with the skins unless the skins look disreputable, chopped celery (a small chop), chopped scallions, mayo, a sprinkling of cider vinegar, and salt and pepper. It's pretty darned good.
I use organic potatoes and don't find that they are bland. They aren't as flavourful as Danish potatoes, but still not bland.
I'll bet they are. But, I'll also bet that your potatoes aren't bland.Na-na-na-na-na, the potatoes we grow are better than the organic ones you get. But that organic ginger was to die for.
All this talk about potato salad made me decide that is what I will serve for lunch tomorrow...I tossed 4 potatoes, chopped, with salt, pepper, EVOO, and a bit of vinegar. Popped those in the oven on a cookie sheet covered with parchment paper for about 20 minutes (I flipped them after 12-14 minutes using another cookie sheet covered with parchment paper). I roasted the potatoes at 425. I also put two potatoes, scrubbed, pricked with a fork, rubbed with EVOO and salted with sea salt and 1 head of garlic in the oven at the same time. I also washed and cut up 4 potatoes, cooked on the stove. I let the potatoes cool (but sprinkled them with pickle juice while they were still warm). My original thought was to make a mayo-based dressing. The potatoes begged for oil and vinegar. I added some chopped sundried tomatoes to the potatoes, more dill pickle juice from a batch I made last summer. Tossed together, adjusted the EVOO. Now in the fridge where the flavours are getting married. I just could not see dressing this with a mayo-based dressing.One more suggestion for potato salad.. Use already roasted potatoes. We routinely have wedged up roasted red potatoes with dinner - I usually sprinkle them with some olive oil and seasoning and then bake them in the oven for 35 minutes at high heat until they are browned and cooked through. The potato flavor is intensified by the roasting and the resulting salad is MUCH more flavorful.
View attachment 21400
The left overs make fabulous potato salad.
Chop them a little and mixed with chopped hard cooked egg, a little onion, diced bread and butter pickles, celery, and some slivered fennel. Make a dressing of mayo, yellow mustard, vinegar, salt, pepper, a little dill and a generous handful for fresh parsley.. Go easy on the dressing..
One more suggestion for potato salad.. Use already roasted potatoes. We routinely have wedged up roasted red potatoes with dinner - I usually sprinkle them with some olive oil and seasoning and then bake them in the oven for 35 minutes at high heat until they are browned and cooked through. The potato flavor is intensified by the roasting and the resulting salad is MUCH more flavorful.
View attachment 21400
The left overs make fabulous potato salad.
Chop them a little and mixed with chopped hard cooked egg, a little onion, diced bread and butter pickles, celery, and some slivered fennel. Make a dressing of mayo, yellow mustard, vinegar, salt, pepper, a little dill and a generous handful for fresh parsley.. Go easy on the dressing..