Pickled Potato Salad
| Serves | 24 |
|---|---|
| Ingredients | Potatoes, Vegetables |
| Day Part | Lunch |
| Menu Part | Salad |
| Cuisine Type | American |
Chef Joe Goetze
Founding Farmers Restaurant
Washington, D.C.
This potato salad meets winter head-on by combining Yukon Golds with seasonal Brussels sprouts and cauliflower. Pickles add on-trend flavor. A vinaigrette dressing makes for a lighter side dish than a mayo-based potato salad.
Ingredients
Potato salad
9 lb. Yukon Gold potates
6 cups loosely packed outer Brussels sprouts leaves
2 cups sliced cauliflower florets
1 1/2 cups finely sliced celery
1 1/2 cups thin asparagus spears, cut in 2-in. pieces
1 cup bread-and-butter pickle relish or chopped pickles
1 cup finely chopped flat leaf parsley
1 1/2 cups finely chopped chives
Kosher salt, to taste
Dressing
1 cup, 2 tbsp. extra virgin olive oil
1 cup, 2 tsp. red wine vinegar
1 1/2 cups thinly sliced red onion
3 tbsp. minced garlic
2 tbsp. kosher salt
3/4 tsp. ground white pepper
Steps
1. Bring large saucepan of salted water to a boil. Add potatoes; reduce heat to medium. Cover and simmer until tender, about 15 minutes.
2. Meanwhile, prepare dressing: in large bowl, whisk together all ingredients until well blended.
3. Drain potatoes. When cool enough to handle but still warm, cube potatoes, leaving skin intact. Gently toss potatoes with vinaigrette. Fold in Brussels sprouts leaves, cauliflower, celery, asparagus, pickle relish, parsley and chives; season with salt to taste.
4. Serve salad at room temperature or refrigerate to serve later.
Photo courtesy of Potatoes USA