Wise Sons Potato Salad

San Francisco Chronicle Late Edition - - FOOD HOME -

The se­cret to this creamy potato salad, says Wise Sons’ Evan Bloom, is finely chopped ca­pers, which add a briny qual­ity to the mix of fresh dill and pars­ley.

Serves 6-8

3 pounds Yukon Gold pota­toes,

skin-on, diced in ½-inch cubes 1 cup may­on­naise 2½ ta­ble­spoons whole grain Di­jon

mus­tard 2 ta­ble­spoons su­gar 2 ta­ble­spoons white wine

vine­gar 2 tea­spoons finely chopped

ca­pers 1 ta­ble­spoon finely chopped dill 1 ta­ble­spoon finely chopped

pars­ley ¼ cup finely diced red onion ¼ cup finely diced cel­ery, plus

cel­ery leaves for gar­nish 2 tea­spoons Kosher salt

In­struc­tions: Bring a large pot of gen­er­ously salted wa­ter to a boil. Add the pota­toes, re­duce to a sim­mer and cook un­til very ten­der, 15 to 18 min­utes. Drain and spread out on a bak­ing sheet to cool.

In a medium bowl, whisk to­gether the may­on­naise, mus­tard, su­gar, vine­gar, ca­pers, dill and pars­ley.

Add the pota­toes to a large bowl, along with the onion, cel­ery and 2 tea­spoons of salt. Slowly add the dress­ing, us­ing your hands or a large spoon to com­bine the mix­ture un­til pota­toes are a chunky, mashed con­sis­tency. Chill in the re­frig­er­a­tor un­til ready to serve. Gar­nish with cel­ery leaves.

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