Potato salad is the ultimate summer menu side dish. It’s welcome with everything from burgers and ‘dogs to steak, chicken, and fish. Potato salad takes me back to the family picnics of my childhood (the days when I didn’t care for hard-cooked eggs). I’m still opinionated about my potato salad. The potatoes should be peeled, there must be lots of green herbs, other vegetables are welcome, and the dressing should be creamy but not heavy. Here’s what I do…
For a boost of flavor, toss the still-warm potato slices with vinegar and salt. Add grated carrots and finely chopped onion. Slice your favorite radish thinly and toss it in, with lots of chopped chives and parsley. And yes, hard-cooked eggs are essential. For the dressing, combine sour cream, mayonnaise, and dill relish. Voila! My version of the perfect potato salad.
Give it a try and see if you don’t agree. This is a small scale recipe; if you are feeding a larger group, simply double up on the ingredients. Enjoy!
Fingerling Potato Salad
A traditional potato salad, with a flavorful dressing, added vegetables, and lots of green herbs. Perfect picnic and cookout fare.
- 1 pound large fingerling potatoes
- 1 tablespoon white vinegar
- 1/2 teaspoon Kosher salt
- 2 tablespoons minced white onion
- 1/3 cup grated carrot
- 1/3 cup thinly sliced radish (I used watermelon radish, for its lovely color)
- 1/4 cup thinly sliced chives
- 2 tablespoons chopped parsley
- 2-3 tablespoons sour cream
- 2 tablespoons mayonnaise (Duke's is my favorite brand)
- 1 tablespoon dill relish
- 1 tablespoon cream or whole milk
- Kosher salt
- Freshly ground pepper
- 2 hard-cooked eggs, peeled and quartered
Steam the fingerlings for about 20 minutes, or until tender, but not falling apart. When they are cool enough to handle (but still very warm), quickly slip off the skins, and cut into approximately 1/2-inch slices. Place in a mixing bowl and sprinkle on the vinegar and salt. Toss together until the vinegar is absorbed. When the potato slices have cooled, add the onion, carrot, radish slices, chives, and parsley. Toss gently.
In a small bowl, combine the sour cream, mayonnaise, dill relish, and cream. Pour the dressing over the vegetables and mix gently. Add a little more sour cream if it seems dry, but don't over-do it. The dressing should just coat the vegetables. Taste for seasoning and add salt and pepper to taste. Arrange the salad in a serving dish and add the quartered eggs, for garnish. Sprinkle with additional chopped herbs, if you like. Store any leftovers, tightly covered, in the refrigerator.