Nana’s Kitchen: Potato Salad
Greetings, home cooks, welcome to Nana’s Kitchen,
This week was special for me as I was very fortunate to obtain 80 cookbooks. Yes, you read correctly. I have a friend from church who has a friend that was thinning out her large cookbook collection. She wanted to find someone to take them. That someone was me. I could not be happier. I read cookbooks like some people read news papers and romance novels. I am a bibliophile from way back. Besides cookbooks there are history books, religious books, mystery books, and a variety of other topics on shelves, floors and any where else there is room. I have had a love affair with books since grade school.
To Terri I extend my deep gratitude for sharing your books. Your generosity is so appreciated. Rest assured the books will be well cared for. It will take a while to go through them. Need to buy some more sticky note pads so recipes of particular interest can be marked. Let the fun begin. Have to think about where a new book shelf can be placed to hold these treasures.
On to todays recipe. It is a potato salad I have never made before. I suspect there are dozens of different recipes for potato salad out there. Everyone has a favorite. Ran across this one and thought I would give it a try. Glad I did. I really like this version. Simple but flavorful.
It uses the small new potatoes. With gardens and farmers markets abounding this is the perfect time to take advantage of the of the tender little potato.
3 pounds new potatoes, white or the red ones
2 tablespoons of white wine vinegar
1 tablespoon Dijon mustard
3 tablespoons vegetable or olive oil
1/2 cup chopped red onion
1/2 cup mayonnaise
2 tablespoon chopped fresh tarragon or 1 1/2 teaspoon dried tarragon
1 celery stalk, thinly sliced
Salt and pepper to taste
Cook the unpeeled potatoes in boiling salted water until tender. About 15 to 20 minutes.
Drain and set aside to cool enough to be handled.
In small bowl mix together the vinegar and mustard until the mustard is dissolved. Then whisk in the oil until well combined.
When potatoes are cool enough to handle slice them into a mixing bowl.
Add the chopped onion and season with salt and pepper.
Pour mustard mixture over potatoes and gently add to the potatoes.
Set aside for 30 minutes to marinade at room temperature.
Mix together the mayonnaise, tarragon, and celery.
Add mayonnaise mixture to potato mixture.
Taste and adjust salt and pepper if needed.
Serve at room temperature or refrigerate to chill before serving.
While slicing the potatoes the skins just slipped off at times. Most of my potatoes ended up peeled.
Makes no difference. Skin on or skin off the results were just fine.
A few of the potatoes were a little larger so they were halved before boiling, for even cooking.
Do not use Miracle Whip for this recipe. The taste will be off.
As mentioned new white or red potatoes can be used.
3 tablespoons of a dry white wine can be used for the vinegar.
I really like this dish. The flavors are pleasant and not overpowering.
This tastes good at room temperature or chilled.
A new potato salad for the summer events and it is gluten free.
Have a blessed Sunday.