Wednesday, April 10, 2013

Potato Salad

This is my favorite summertime potato salad, and with homemade mayo, it's GARD and Paleo friendly. If you have time, refrigerate it for a few hours to let the flavors have time to marry. Serves 4-6

2 lb small red potatoes, cut in quarters or sixths, depending on size
1/2 c homemade mayonnaise
1/2 tsp apple cider vinegar
1 TB whole coconut milk
2 TB original Dijon mustard or Colman's reconstituted*
1/4 c fresh parsley, roughly chopped
3 TB fresh dill, roughly chopped or 3/4 tsp dried
1/3 c celery, small dice
1/3 c red onion, small dice
1/4 tsp freshly ground black pepper (I used about 8 grinds)
Kosher salt

Bring the potatoes to boil in a large pot of water. Add 1 TB salt, reduce to simmer, and cook until just tender, about 10-12 minutes. Drain in a colander, put the colander over the pot off the heat, cover with a kitchen towel and steam for another 15 minutes. This way, they'll finish the last bit of cooking but still retain their shape.

In a large bowl, whisk together the mayonnaise, vinegar, coconut milk, mustard and pepper. Add the potatoes, celery, red onion, dill and parsley and use a large spoon to combine. Taste for salt and pepper. Cover and chill for a few hours or even better, overnight.

* For each TB of dry Colman's mustard, add 1 TB cold water, mix and let stand for 10 minutes

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