FRIDAY’S DISH: “Dry” Potato Salad

POSTED BY: CRESSIDA

I talk to my mom almost everyday and at some point during our conversations the talk swings right around to, what else…food. The other day while having our daily chat, I found out that I have one very unique thing in common with my late grandmother, Dorothy. I am a lover of what she called “dry” potato salad, just as she was. Unlike the creamy tangy kind I grew up eating, made with a little mustard and sweet pickle relish, the type of potato salad I like showcases the silky starchiness of the potato itself with just a few simple ingredients and very little mayonnaise.

I first tasted this particular version at a cute little Argentinian steakhouse not too far from my apartment here in Queens. When I have a craving for carbs and more specifically a hankering (yes, I said “hankering”) for potatoes, I look to this simple recipe to hit the spot.
What you need:
  • 4 medium Russet potatoes scrubbed
  • ½ medium onion, finely diced
  • ¾ cup frozen peas & carrots
  • 1 cup of good quality mayonnaise
  • Salt & Pepper to taste

What to do:
Peel and dice the potatoes into about 1 inch pieces and cover them with cold water in a large saucepan. DO NOT SALT THE WATER! (Potatoes will become mealy and you don’t want that.) Bring the pot to a boil and then lower the heat  and simmer until tender, testing them with a knife. Drain the cooked potatoes in a colander and allow to cool.

In a large glass bowl combine the vegetables and the cooled potatoes with the mayonnaise and season with salt and pepper to taste. Enjoy!

Related Posts Plugin for WordPress, Blogger...
SHARE THIS POST:Tweet about this on TwitterShare on FacebookGoogle+Pin on PinterestEmail to someone

Post Comment