Friday, July 9, 2021

Rosie Makes Dilly Potato Salad.

I have the perfect potato salad for you.
Well, actually it's perfect for me since it has no mayo in it.
I am not a fan of mayo.
 I will eat it, in certain preparations,
but I don't like thinking about it.
This potato salad bypasses the mayo
and uses a mustard/vinegar/olive oil emulsion.
 And this potato salad is perfect for all that dill
that's growing in my garden right now.

Here's how:

I took a dozen or so red potatoes,
chopped them into bite-sized pieces,
and cooked them in boiling, salted water until tender.
Drain and IMMEDIATELY drizzle
 1/4 cup white vinegar over the potatoes.
Let the potatoes sit in the vinegar until cool.

While the potatoes are cooling, 
make the dressing.
2 TB white vinegar
2 TB Gray Poupon Dijon mustard
Rosie Note:  Do NOT substitute a store brand
for the mustard.
Use Gray Poupon.
There's a BIG difference. 

Slowly drizzle 1/2 cup neutral olive oil
 into the mustard and vinegar, whisking constantly
until you have a nice emulsion.

Rosie Note:  I use Bertolli's Extra Light Olive Oil.
It's neutral and you don't want a strong olive oil
to overpower the flavors here.

When the potatoes are cool,
drain off any remaining vinegar,
then pour the dressing over the taters.
Gently toss to coat.

Chop up about 1/2 cup fresh dill
and stir into the salad.



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