San Francisco Chronicle

Wise Sons Potato Salad


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.

 ??  ??

Newspapers in English

Newspapers from United States