Over the last couple of weeks we’ve had several fantastic cooking classes: Fish and Seafood Night, Knife Skills, barbecuing our Big Green Egg and more. With every class we really want to ensure that you learn a lot, have some fun, but most of all, do not go away hungry.
Whatever the theme of our classes at this time of year, this New Potato Salad has been a staple side dish. The potatoes at the market have this newness to them: they are small, very waxy (that means that their sugar content is high, while their starch content is low, making them perfect for potato salad, as they will not fall apart to mush when you slice them), and taste delicious, even on their own.
Here are a few tried and true, expert (meaning, this is what I learned from my oma) tips for great potato salad:
1. Keep potatoes whole and unpeeled when you cook them.
2. Do not boil them at a rapid pace, rather, simmer them slowly so that they do not break apart and absorb too much water.
3. Simmer them in very salty water
4. Drain when fork tender, and then peel and slice while still warm. Toss with remaining ingredients when still warm. This will help the potatoes to absorb all of the flavours.
5. Always serve at room temperature, not freezing cold out of the fridge.
Simmer potatoes whole, until just fork tender; peel and slice in half while still warm, and then slice each half into ‘half-moon’ slices;
Toss with green onion and dill in a large bowl;
In a small bowl make vinaigrette by mixing mustard and vinegar together and slowly drizzling in oil;
Season with sugar, salt and pepper; mix dressing with vegetables; serve at room temperature. Taste for salt before serving. Remember, potatoes love salt
New Potato Salad
- 3 lbs of new potatoes, 1-1/2 inches in diameter is nice
- 3 green onions, finely chopped
- 1/2 lightly packed cup of dill, finely chopped
- 2 tbsp whole grain mustard (we like Kozlik’s Triple Crunch Mustard)
- 3 tbsp vinegar (we like Ponti’s Pinot Grigio white wine vinegar, or another good-quality white wine vinegar – it makes a big difference!)
- 9-10 tbsp of canola oil
- 1/2 tsp sugar
- Salt and pepper to taste