Monday, September 15, 2014

Potato Salad Recipe

Last weekend we went to a friend's house to watch the Washington Redskins play the Houston Texans. My husband grew up outside DC and has been a fan of the Redskins for many years. As luck would have it, a coworker's husband is also a Redskins fan, but for a more convoluted reason. They are from NM, where there isn't a pro football team anywhere nearby. Many people are either Broncos or Cowboys fans, owing to falling within the market where those games air, despite being hundreds of miles from either team. Some special people, though, choose to be Redskins fans since they are the Cowboy's biggest rival. 

Unfortunately, for both Dan and our friend, the games are hardly ever aired here due to some garbage with NFL licensing and markets. I refuse to shell out for NFL Sunday Ticket type cable nonsense, so he is forced to check box scores... except for the lucky few times they play teams where we do get the games. 

Anyways, they had us over at their house to watch the Redskins/Texans game and I brought some epic potato salad to share. I adapted from this recipe. Things that are awesome about this recipe:
I hate mayonnaise (mostly a texture problem... white gloopy stuff freaks me out) so I always look for mustard-based binder and this was a great one. Plus, mayo is fatty and mustard is good for you. It's kinda like a vegetable or something.
It uses 2 kinds of potatoes (pretty and flavorful) and it roasts instead of boils. I would never have thought of that, but it has a much better flavor and also the potatoes are less turned-to-mush.

  • 1 head of garlic
  • 1.5 lbs red potatoes
  • 2 Russet potatoes
  • 2 Tbsp mayo
  • 2 Tbsp Dijon mustard
  • 1 Tbsp Apple cider vinegar
  • 2 celery stalks
  • 1/4 red onion (although it depends on the size of your onion and how much you like onion... my husband isn't a fan of raw onion so I went light on it)
  • 3 green onions
  • Parsley
  • Olive Oil, salt, pepper to taste. I'm not gonna give you measurements for this. Buy a lot, keep on hand and liberally add to everything. Because food should taste good.
1) Roast your garlic and let cool. 
I always play the long game with my meal planning, so I bought a head of garlic a week in advance and roasted it on the grill one night we were already grilling other things. You can also do it in the oven along with the potatoes. Cut the top (the non-root end) off so the cloves are slightly exposed. Put in foil, drizzle with olive oil, wrap tightly, and cook 30-45 mins. You want the cloves to be tender, but keep a nose out for burning.
2) Preheat oven to 400. 
3)Prep Potatoes: Wash and dry potatoes. Cube them, lay out on a baking sheet, drizzle with olive oil, salt, and pepper. Do not be afraid of the salt. Salt is a flavor enhancer. It's much better to salt things in the pre-cooked stage. 
4) Bake potatoes at 400 for about 25 mins. Let cool.
Do not overcook them, or they turn to mush-- you're making potato salad not mashed potatoes. Make sure they are nice and brown around the edges and a fork slides in cleanly. Seriously, please cool your potatoes before you mix with everything else. It keeps your sauce tasty and your veggies crispy.
5) Make the sauce: In a food processor (or by hand if you're one of those people) combine mayo, mustard, all of the roasted garlic (don't be shy!), and the cider vinegar. Mix until liquidy. Add more mustard or vinegar to get the consistency you'd like. 
6) Dice the onion, celery, and green onions. Mix potatoes, onions, celery, and sauce. 
7) Chop parsley, sprinkle over top for a pretty and tasty garnish.  Serve chilled. 

Time: An hour of active time, plus however long it takes your potatoes to cool. So probably 1.5 hours. 

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