Welcome to summer News24/680 followers!
For those who know me, my teaching and travels have been side-lined until further notice. I have found a way to share my cooking with others through boutique, hand-crafted, hand-delivered meals. I am excited to transition to using summer foods and recipes. The food naturally becomes very American as only we know how. BBQ pool or like-side; cool grass between our toes and watermelon juice running down our chins – do you remember?
Our summer 2020 food offerings and posts will be just that: homey and familiar; casual and crowd-pleasing with my own special twists to both remind and engage with new ideas, flavors, and presentations. I look forward to sharing all of them with you.
This is a family recipe, credited to my Mom. I always say, and my mom would agree, she wasn’t the greatest cook (in fact, I don’t think she particularly enjoyed it) but, she was solid and what I did learn from her, I have used proudly. This potato salad recipe I have altered it over the years, including adding the white corn, but the base flavor and character are still there. Unique to this salad is the use of the sour element – dill pickle juice. Also suggest using Claussen brand dill pickles found in the refrigerated section – they are crisp and offer the perfect flavor and texture.
Red Potato and Sweet Corn Salad
For the Salad:
1 1/2 pounds medium red potatoes, cut into 2-inch piecesKosher salt
3 ribs celery, cut into 1/4-inch dice
1/2 medium red onion, cut into 1/4-inch dice
3 medium Claussen pickles, cut into 1/4-inch dice
2 ears white corn, kernels removed3 tablespoons minced fresh Italian parsley
For the Dressing:
2/3 cup Best Foods Real Mayonnaise1 tablespoon Maille Dijon mustard
2 tablespoons extra-virgin olive oil
1 tablespoon garlic powder
3 tablespoons pickle juice
Kosher salt and freshly ground black pepper, to taste
Serves 4 – 6
• Place the cut potatoes in a large pot; cover with water and add a large pinch of kosher salt. Bring to a boil, reduce to simmer, and cook until the potatoes are tender, about 15 – 20 minutes. Drain potatoes, transfer to a sheet pan and allow to cool completely.
• Make the Dressing: In a small bowl, combine the mayonnaise, mustard and olive oil, and whisk to combine. Add the garlic powder, pickle juice and season to taste with kosher salt and freshly ground black pepper. Dressing should be creamy, but loose and pourable. If too thick, add a bit more pickle juice.
• After the potatoes have cooled, place them in a large bowl and combine with the celery, red onion, pickles and corn. Pour the dressing over the potato mixture and using a rubber spatula, gently fold to combine. Taste and adjust seasoning (salt and pepper).
• Chill the salad for an hour before serving to allow flavors to meld.
Serves 4 – 6
© 2013, Epicurean Exchange. All rights reserved