I just don't get it. Why does potato salad get such a bad rap? Is it because it is usually some pre-made, supermarket purchased, lumps of unseasoned potatoes drowned in a gallon or two of mayonnaise? Or because we have forgotten how such a simple little side dish could be so wonderful and satiating to the soul. No. It has become a side player. An afterthought for summer picnics used to finish out a plate laden full of wonderful grilled meats. Well not anymore my friends. We will not let this old and dear friend go quietly into the good night. It's time for action!
I stayed away from the mayo in this dish, but you are more than welcome to put it in. And I gave you variations of where you can add more or less depending on what you like. As we say.....have fun and taste to your preference. And PLEASE don't be put off by what looks like a lot of ingredients. This is easier than it looks.OK...Let's prep...
Here's What You Need:
- 2 lbs Yukon Gold, red potatoes or any type of fingerling potatoes
- Half to a whole cucumber, sliced paper thin (Use a mandolin if you have one, if not as thin as you can cut it)
- Pinch caraway seeds (these go in the boiling water with the potatoes, NYC chef trick and it's amazing)
- 1 Chicken Bouillon Cube (for 1 cup stock)
- 1 half Onion chopped (you can add more if you really like onions)
- 1 tbsp Dijon Mustard (only have Stone Ground Mustard, that's OK too)
- 1/4 cup Cider Vinegar (white wine vinegar, if that's all you have, will suffice)
- 2 - 3 tbsp Extra Virgin Olive Oil
- 2 tbsp Sour Cream (Optional, just as good without sour cream or mayo....or if you must...you can use mayo instead...ugh can't believe you did.)
- 1-2 tbsp chopped Dill (depending how much like dill)
- 4 Slices Bacon crisp and broken into small pieces (optional, try once without and once with)
- Sea Salt and FG Black Pepper to taste
Put the cucumber slices in a strainer over bowl, toss with 2 teaspoons salt, and set aside to allow the water to drain off the cucumbers. Press them later to push all the water out. This is important so you don't have watery Potato Salad.
In a pot of cold water cover the potatoes, add generous pinch of salt and caraway, bring to a boil, and cook until potatoes are just tender. Drain, peel, and slice into a large bowl while still warm. Season with salt and FG pepper.
TPC NOTE: I know the potatoes are hot but two things. ALWAYS peel them after you boil them and if you can TRY to mix in the ingredients while the potatoes are still warm. It makes ALL the difference in the infusion of flavor.
While the potatoes are boiling, in a saucepan, cook down half the onion and a quick swirl of olive oil. Add the chicken stock to the onions and simmer. Add to onion/stock mix gradually to the potatoes, and toss gently until you start to see a nice mix occurring. You may not need all the stock.
Fold in mustard, vinegar, oil and dill. (Trend to the lighter side here as you can and will ALWAYS add more a little later). Now bend down a bit and inhale...The dill really gives off a wonderful smell when it hits the warm potatoes....yeah!
Mix in the cucumbers and sour cream (if adding). TASTE! Add more salt, fg pepper, mustard and vinegar if needed.
Finally mix in the bacon if you are using it. You can even use JUST the bacon and leave OUT the cucumber. Try both! I always save a little more dill to sprinkle on when plating as it gives it a really nice look. And it is HARD to make potato salad look fancy. And there you have it. Feel free to pair with Burgers, BBQ Chicken, just about anything you'd use at a picnic. I do the sour "creamless" version with a nice Chicken Roast at home...very tasty.
WINE NOTE: If you're at a BBQ you're probably doing some ice cold beer, BUT a chilled down Riesling just adds to the refreshing quality of this rejuvenated dish!
Until we do this again....
Enjoy....Have Fun...and Eat Well!
TPC
