RECIPE SPONSORED BY Riverbend Gardens
The Unpretentious potato salad
Sometimes, the best potato salad is the most unpretentious one. The one our aunts and mothers used to make when we were wee ones for summer picnics.
In its most traditional form, well at least in my family, it was a slightly over cooked dish of mayonnaise laden potatoes with a little salt and pepper. It was mushy, saucy & perfectly filling. It left our little tummies round and our faces soft with contentment. In a way, it was a perfect dish from my childhood.
At smorgasbord style family events I would hoard ladle upon ladle of it onto my cardboard plate for fear of missing out when I went for seconds.
the potato salad that I now love
Funny thing is, my taste for saucy-mess potato salad has diminished over the years. Perhaps in search of something a little more elevated or in stubborn rebellion against my Canadian-mud roots.
These days, however, when I'm craving of a good plate of familiar comfort food, it resurfaces.
In a desire to make it my own, and to give light to some of the beauty I discovered on my culinary journeys, I've taken it upon myself to add a few twist to this recipe from generations past.
Part of the change is subconscious. A kind of knee jerk reaction, I add things to the mix that I thoroughly enjoy. Cranberry, apple. And part of the change is a newly discovered consciousness of using things that grow & are harvested together. Garlic scapes, dill.
the soul of potato salad is in the cooking & the mayonnaise
But the soul of potato salad lays in how the potatoes are cooked & the amount of mayonnaise used. I prefer new potatoes if I can get them, cooked al dente in their skins so that they retain all of their essences. As for mayo, to each her own, but I spike mine in a one third / two third ratio with the best grainy mustard I can get my hands on. Usually from a local lady who makes it in tiny jars and when that fails I reach for the stuff of my childhood, maille.
All in all, potato salad may not be the stuff of fancy hipster dinner parties - yet - but it sure is an unpretentious dish that feeds the soul.
wheat free, meat free, soy free, egg free, vegetarian
15-20 fingerling potatoes
¼ C garlic scapes, chopped
½ C dried cranberries
1 apple, chopped
2-3 sprigs of fresh dill
2 T grainy mustard
4 T mayo
Salt & pepper to taste
*edible borage flowers from my garden in decoration only
10 mins prep + 15 mins cook
Place your fingerling potatoes in a large pot, cover with water & add a pinch of salt.
Bring to the boil & cook the potatoes for 15 minutes or until tender enough to pierce with a fork. Don't over cook or you will get a mushy salad.
When they are cooked, remove from the heat & rinse with cold water.
Once cooled, chop into bite size pieces and place in a large bowl.
Chop the apple, dill & garlic scapes and add them along with the cranberries to your potatoes.
Add the mayo & mustard with a pinch of salt & pepper.
Mix well to make sure everything is coated evenly before serving.
If you leave this salad in the fridge overnight the dill & garlic scapes will become more powerful in flavor.
WASTE LESS TIP
Keeping fingerling & new potatoes fresh is a matter of storing them properly. I keep mine in the crisper & rotate the bag when I notice moisture accumulation. This seems to keep them fresh for an extended period of time.