Killer Potato Salad

This potato has a lot going on, but it all comes together in a beautiful way! When I set out to create this potato salad, I wanted something with a flavor that was robust enough to be served alongside barbecue without seeming insipid. Success! For basic preparation I followed the steps outlined for Cook’s Country All American Potato Salad. For seasonings, I was inspired by a recipe in Edward Lee’s Smoke & Pickles. The critical flavor element is the pimentón, or smoked Spanish paprika. This spice is indispensable in my kitchen. Enjoy!


Killer Potato Salad

2lb. red potatoes
1t salt
2T pickled jalapeño juice
1t tamari or shoyu
1T Dijon mustard

½c mayonnaise
¼c sour cream
1T Dijon mustard
1T pickled jalapeño juice
1t tamari or shoyu
1-2t hot sauce
½t pimentón
2 garlic cloves, minced

1 rib celery, sliced thin
4 red radishes, sliced thin
4 scallions, sliced thin on the bias
¼c chopped pickled jalapeños

Scrub potatoes and cut into chunks of about 1½”. Place in large pot with 1t salt and enough water to cover by 1″. Cover, bring to boil, and reduce heat to low. Simmer very gently until a paring knife can be inserted easily – about 7-8 minutes. Drain and spread on a baking sheet. Whisk together the 2T pickled jalapeño juice, 1t tamari or shoyu, and 1T Dijon mustard and pour over hot potatoes. Toss to coat well and then transfer to refrigerator to cool – about 30 minutes.

In medium bowl, whisk together the dressing ingredients. Refrigerate until ready to assemble salad.

To assemble salad: transfer potatoes to a large bowl. Add celery, radishes, scallions, and chopped pickled jalapeños. Pour the dressing over all and toss until well coated. Serve immediately or refrigerate for up to 4 hours.

Serves 8

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