|awesomely good potato salad
||[Aug. 22nd, 2005|03:25 pm]
I was in a potato mood tonight, and I couldn't decide between roasted potatoes and potato salad. I went with the latter, with a dressing not entirely unlike pickle brine, except not salty: sort of a sweet-and-sour-with-dill thing. |
I assure you, it was sublime.
I'm going to have to make this again, and do real measurements so I can post a real recipe, but basically I diced up about eight yukon gold potatoes (a little bigger than golf-ball sized, but smaller than tennis balls) and boiled them with plenty of salt for about 15 minutes (12 or 13 would have been better, I think -- they came out a wee bit overcooked.)
Meanwhile, I mixed up the dressing: a three-to-one ratio of cider vinegar and sugar (I ended up using about nine tablespoons of vinegar and three of sugar), plus a teaspoon or so of dried dill, a biggish pinch of kosher salt and a goodly amount of black pepper.
When the potatoes were done, I drained them, dumped them in a bowl, then immediately poured on the dressing and tossed them, because hot potatoes are sponges for the vinegary goodness. There was a ton of dressing in the bottom of the bowl, but because the potatoes were overcooked, some of them sort of fell apart and made a thick, gooey, tasty sludge at the bottom, which was way better than it sounds. Also, it was a little under-salted, so I sprinkled on some grey salt.
I ate some while it was still warm, and the vinegar had a nice punch without being overwhelming. The rest I popped in the fridge. I just tasted it, and the vinegar had mellowed a bit, but the dill now came out nicely.
This one is a keeper. It's fat-free, obviously, but so incredibly tasty. I'd like to experiment with different vinegars -- can you imagine a champagne vinegar, or malt vinegar? mmmmmm! -- and also fresh dill.
originally posted on splinters