Sunday, January 9, 2011

Haole Potato Salad

Haole Potato Salad
It’s about 33 degrees outside, but dry, and I felt like eating a cheeseburger.  I put Kono in charge of the BBQ and I was in charge of the condiments and sides.  Fries and chips would have been a no brainer but I couldn’t bring myself to do it because the residual grease from Kono’s Chinese take- out the other night is still sticking around like an unwanted guest. That’s when I decided to make potato salad.

This is my version of New York Style Deli Potato Salad.  I can whip this up pretty quick because I peel and pre-cut the potatoes so that they only take about 8 – 9 minutes to cook.  The addition of hard cooked eggs is what gives the dressing body and makes it taste so yummy.

Potato salad can be made in so many ways and everyone will suggest a different type of potato for their own personal taste.  I prefer to use russet potatoes for this particular salad because it has a softer texture that is creamy when cooked.  Versus a red skin which holds together much better but will not absorb the dressing as well and has a waxier cooked texture.

Trick: Toss the potatoes with the dressing while the potatoes are still warm so they can absorb the dressing better.

6          med.                russet potatoes, cut into a large dice
4          large                hard boiled eggs, rough chopped or grated
1          large                stalk celery, chopped small
2          sprigs               green onion, chopped small
1 ½      cups                mayonnaise
1          Tbsp.               dill relish
1          tsp.                  mustard
1          tsp.                  kosher salt
¼         tsp.                  black pepper
¼         tsp.                  white pepper
¼         tsp.                  sugar
3          dashes             hot sauce

Peel potatoes and cut them into large dice.  They will shrink and fall apart when you mix them with the dressing, so consider that when cutting potatoes.

Make your dressing and set aside.  This can be done a day or two ahead of time.

Bring a med pot with salted water (salt as you would for pasta) to a boil and cook potatoes for 8 – 9 minutes; until cooked through but not falling apart.  Drain and place in a mixing bowl.

Grate or rough chop the eggs into the bowl with the potatoes.  Add dressing and toss gently to mix.  Chill for at least an hour before serving.