Salad Week: Creamy Potato Salad - Sweet Potato Chronicles

Salad Week: Creamy Potato Salad

It was not easy decid­ing on which kind of recipe to make for our salad theme this week. As Laura kindly men­tioned in her post ear­lier this week, I'm rather par­tial to sal­ads. Okay, she called me The Salad Queen. Do you think it will stick? I doubt it since I've been try­ing to coax my fam­ily into call­ing me The Lunch Ninja for weeks now and I'm get­ting nowhere. Sheesh.

As much as I love the way they lighten up a meal, sal­ads don't have to mean a plate of leaves. Far from it. We had friend over for a bar­be­cue the other night and made our go-to potato salad to go with the burg­ers we were grilling. We've been mak­ing the same recipe by none other than Rosanne Cash (I know, I know, but it's so good!) for years and we love it. It's pretty clas­sic with hard boiled eggs and a great dress­ing. But it got me think­ing of what else to do with this pic­nic standby. This vari­a­tion includes my beloved radishes, which I'm throw­ing into every­thing these days. The com­bi­na­tion of radishes, cel­ery and cor­ni­chons (if you can't get these not too sour French pick­les use what you've got but try because they really rock) add lots of crunch to a recipe that can get a bit heavy.

creamypotatosalad

 

photo by: Maya Vis­nyei

I'm not sure if I love this more than Rosanne's ver­sion but it's really, really good, and quite a bit lighter. I think it's earned a reg­u­lar spot in my salad ros­ter this sum­mer. So sayeth The Salad Queen!

 Creamy Potato Salad

2 lbs small red pota­toes
2 stalks of cel­ery, finely chopped
3/4 cup radishes (about 6) sliced as thinly as pos­si­ble
3 scal­lions, finely chopped
1/4 cup cor­ni­chon pick­les, finely chopped
1/2 cup may­on­naise
1/4 cup sour cream
1 Tbsp dijon
1 Tbsp lemon juice
2 Tbsp dill, finely chopped
salt and pep­per to taste

Method

Get a large pot of salted water onto the stove and bring it to the boil. Now care­fully add the pota­toes with­out splash­ing your­self too much! Let the pota­toes sim­mer away until they are ten­der. Drain them and allow them to cool completely.

Place your cooled pota­toes in a nice serv­ing bowl along with the cel­ery, radishes, pick­les, scal­lions and dill and give it all a gen­tle toss. You can serve this salad at room tem­per­a­ture or you can keep it in the fridge until you need it.

In a small bowl, mix together the sour cream, mayo, dijon and lemon juice and com­bine them all well. Give it a taste before decid­ing if you want to add a bit of salt and pep­per. Pour the dress­ing over the veg­eta­bles and stir until they're well coated.

  

3 Comments

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  2. virginia johnson says:

    Hi Ceri,
    this post came just in time — had friends over for bbq last night! I did not have radishes or sour cream on-hand but did have lemon and dill, so did a com­bi­na­tion of Rosanne Cash's and yours — deli­cious!! A big hit!

  3. Ceri says:

    Hi Vir­ginia!
    That sounds great — I do love the Rosanne ver­sion. But I'm so addicted to radishes right now, I'm putting them in every­thing. Glad it worked out for you!
    xoC

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