DILLED POTATO SALAD
From: Peak of the Market (Winnipeg, Manitoba, Canada, 2/21/2018)
Salad:
4.4 lbs new unpeeled potatoes, cut into bite size pieces
1/2 teaspoon salt
8 eggs, hard boiled & sliced
1 1/2 cups fresh garden peas, shelled
1 cup parsley, chopped
1/3 cup chives, finely chopped
7 radishes, chopped
6 large sour dill pickles, chopped
Dressing:
1 cup buttermilk
1/3 cup mayonnaise
1 tablespoon balsamic or tarragon vinegar
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons pickle juice
1. Place the potatoes in a large saucepan. Cover with water & add 1/2 teaspoon (2.5 ml) salt. Bring to a boil over high heat.
2. Reduce the heat to medium-low & boil gently, partially covered, until the potatoes are just tender when pierced; approximately 20 to 25 minutes.
3. Drain. Place the warm potatoes in a large mixing bowl.
4. Combine the potatoes with the eggs, peas, parsley, dill, chives, radishes & dill pickles.
5. Making the Dressing: In a small deep bowl, pour in the buttermilk. Then, whisk in the mayonnaise, vinegar, mustard, salt & pepper. Whisk until it thickens (it should not take long).
6. Last, whisk in the pickle juice, making sure it still stays relatively thick & creamy.
7. Pour the dressing mixture gently over the potato mixture. Stir gently to combine. Chill for at least 2 hours, or overnight, for the flavours to release.
Serves 12
Posted by: pgeistfeld@yahoo.com
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