Just in time for the Fourth of July! After all what’s a barbecue without potato salad? And…if you’re part of my family, it’s Pickled Vegetable Potato Salad.
If you’ve followed my column in the past, you know how much I love vinegar. My Dad’s side of the family came from Slovakia and Slovaks’ diets use a lot of vinegar (mostly for food preservation), so I was raised on it. My Dad, all five of my brothers and I would have our mouths water simply by the aroma! But, the big complaint about potato salad we all had was “not enough vinegar.” But, if you would use enough vinegar to satisfy us, your potato salad would turn into a soup instead of a side dish. So, what’s the solution? Pickled vegetables!
I originally made this with jarred roasted and pickled vegetables from the grocery store…peppers, onions, etc. But why pay someone else to do what I can easily do for myself? So, the night before I’m making my potato salad, I cut my vegetables into large pieces, sprinkle with a little oil, and roast them in a ramekin while I have the oven on making dinner. Once roasted, I cut them into bite-sized pieces, and toss them in my own vinaigrette while warm and refrigerate them overnight. I usually use onion, peppers and garlic, but you can use whatever you think you and yours will like…or you can just by them at the store.
So, just in time for the Fourth of July…Pickled Vegetable Potato Salad.
Pickled Vegetable Potato Salad
INGREDIENTS:
6 Russet Potatoes, peeled, sliced in half and cut into ¼” slices (Yukon Gold or Red Bliss are also very good here.)- 1 Large Egg, boiled
- 2 Tbsp. Vinegar (white or cider)
- 1 Cup Mayonnaise
- 1 Tbsp. Dijon Mustard
- ½ Tsp. Kosher Salt
- ¼ Tsp. Black Pepper
- ¼ Tsp. Paprika
- 1 Cup Roasted/Pickled Vegetables of your choice, chopped (either jarred or home-made
- 2 Tbsp. Fresh Chives, chopped
DIRECTIONS:
- Peel, slice and wash the Potatoes. Boil them, and the Egg, starting with cold water, just until a fork can just be inserted into a potato, but not all the way. This should only take 5 minutes once the water boils. Don’t overcook them or you’ll end up with mashed potato salad.
- Remove the potatoes to a large bowl (don’t rinse them…the potato starch will help the dressing to adhere) and gently toss them, while still warm, with the Vinegar. Set them aside to cool and absorb the vinegar.
- Meanwhile, make the dressing. Peel and finely dice the boiled Egg. In a medium bowl, combine the egg with the Mayonnaise, Mustard, Salt, Pepper and Paprika.
- Add the chopped Pickled Vegetables to the potatoes with the dressing, and gently fold together,
being careful not to break up the potatoes. Taste for seasoning. Add more salt and pepper, if needed. - Transfer to a serving bowl and sprinkle with the Fresh Chives. Refrigerate until cold (I recommend at least 4 hours). Serve and enjoy.
