Here is the recipe for a potato salad that I put together on Sunday. I am a huge fan of the pickled flavor in my salads… so I decided to give this salad a double dose using both dill relish and peperoncini’s. The finely chopped carrot adds a bit of color and texture to the salad and was a really nice, flavorful touch. Even Christopher, who does not care for carrots didn’t seem to mind them in the salad.
I like my potato salads simple, yet colorful, and multidimensional…. is that possible. I think so, I think my Potato Salad on Sunday was just that! If you’d like to give it a try… here’s the recipe.
6 Russet potatoes, peeled & chopped in 1/2 inch pieces
1 Small onion, finely chopped
2-3 TBSP Dill relish or chopped dill/zesty pickles
2-3 TBSP Peperoncini’s chopped
8 Baby carrots, diced small
1/2 cup Mayo
2 TBSP Dijon Mustard
Bring peeled/chopped potatoes to a boil in salted water and cook for 10-15 minutes. Strain potatoes and rinse under cool water until temp comes down significantly. Throw onion, pickles, peperoncini’s, and carrots into the bowl you will serve the salad in. Measure a half cup mayo into a measuring cup. Add dijon mustard and the parsley, celery salt, and black pepper to taste. Stir to combine dressing ingredients, and then gently combine all ingredients until incorporated, chill for a few hours, serve. Yum.
I may be biased because I simply adore anything pickled… or anything that has anything pickled in it. It could be because of the pregnancy (as I’ve said before) but I think I’ve always had a special place in my heart for pickled foods. Needless to say, I loved the salad. I probably went a little heavier on the pickles and peperoncini’s than I’m recommending in my recipe. Christopher enjoyed it, and so did anyone else that tried it.
On day one (Sunday) we ate the potato salad with pan fried pork chops. The next day (Monday) I paired the left over salad with Mushroom Swiss burgers and cucumber, tomato, and onion salad. Day three (Tuesday)… I just sent Christopher off to work with the remaining leftovers to go with his roast beef sandwich for lunch today