POTATO SALAD
Rules to Cook By

• Russet potatoes absorb the flavors the best, but don't hold their shape very well so you have to be delicate in combining ingredients.

• Red, White and Yukon Gold potatoes have a waxier texture and hold their shape well.

• Prepare approximately ½ potato per person. 1 pound of potatoes makes enough salad for 6-8 people.

• Cut potatoes into desired shape before cooking (i.e. ½" dice or sliced)

• Place cut potatoes in a large pot and cover with cold water by 2". Always season water with salt and cook potatoes staring in cold water.

• Bring to a boil, stir and reduce to a simmer. Simmer until just knife tender. Do not overcook.

• Strain immediately and lay potatoes in an even layer on a cookie sheet.

• While potatoes are hot, sprinkle with a little white wine and salt. This forms a foundation of flavor.

• Prepare the dressing; either a vinaigrette based dressing or a creamy dressing. A recipe for each follows.

• Gently toss potatoes with dressing while they are warm to absorb the flavors.

Stir frequently as the salad cools and adjust seasoning as necessary. 

Each dressing recipe makes enough to dress one pound of potatoes (approx. 3-4 potatoes).  

Vinaigrette

1 clove garlic, finely minced

2 T. flat leaf parsley, finely chopped

¼ c. lemon juice

¼ c. olive oil

¼ t. salt Freshly ground pepper

¼ c. spice mixture (See recipe below)  

In a large bowl combine the garlic, parsley, lemon juice olive oil and salt.  Stir to combine and season with freshly ground pepper.  Add spice mixture and seasoned potatoes. 

Gently stir to combine and adjust seasoning as necessary.  Serve room temperature or chilled.  

Spice mixture:

¼ c. hazelnuts

2 T. coriander seeds

1 T. sesame seeds

1 T. cumin seeds

1½ t. black peppercorns

½ t. fennel seeds

½ t. dried mint leaves

½ t. salt  

Toast hazelnuts in a heavy skillet over medium heat or in a 350 degree oven.  Remove from the heat and cool completely. Rub with paper towel to remove as much of the papery skin as possible. 

Heat the seeds and the peppercorns in a dry skillet until fragrant. 
Turn out onto a plate and allow them to cool completely.  

Place the nuts and seeds, along with the mint and salt, into a mortar and pound until the mixture is crushed. Or pulse in a spice grinder or food processor to a coarse consistency; do not allow the mixture to become a paste.  

Makes about ½ cup and you can store the excess in an airtight container in a cool place for up to 1 month.     

Creamy Dressing

½ c. mayonnaise

1 T. yellow mustard

¼ t. salt Freshly ground pepper

¼ c. finely diced dill pickle
½ c. peas and carrots, canned

1 hard boiled egg, chopped  

In a large bowl combine the mayonnaise, mustard, salt and freshly ground pepper. 

Feel free to add more mustard as desired.  Dressing should be highly seasoned.

Add in the pickle, peas and carrots, egg and seasoned potatoes. 

Adjust seasoning as needed. 

Serve chilled or at room temperature.  


Recipe provided by:    
Chef Shellie Kark                                     KitchenCUE                                    

KitchenCUE is an interactive DVD series that shows you how to be a better cook not just how to follow a recipe. Distilling techniques down into easy steps gives you the ability to create hundreds of dishes using a simple process.  Make your recipe books better, enjoy your kitchens more and easily add variety to your meal routine. Visit us at www.kitchencue.com