Potato Salad
A less traditional potato salad, with interesting flavors and texture
Ingredients
- 1 lb ruby micro potatoes or red creamer potatoes
- 1 lb golden micro potatoes or golden creamer potatoes
- or
- 2 lb tricolor creamer potatoes
- 1/4 cup mustard seeds
- 3 tsp olive oil
- 2 cups frozen pearl onions
- 1/2 tbsp butter
- 1 cup mayonnaise
- 2 tbsp sherry vinegar
- 4 tbsp cream
- 1/2 cup alfalfa sprouts
- Salt and pepper to taste
Equipment & Utensils
- Large saucepan with cover
- Colander
- Sauté pan with cover
- Large mixing bowl
Instructions
- Wash and cut potatoes into small bite size pieces. For micro potatoes, you should only have to cut the larger potatoes in half.
- Place potatoes in a large saucepan, cover potatoes with water and heat on high until water begins to boil.
- Lower heat to medium and simmer for approx. 15 mins or until potatoes can be easily pierced with a fork.
- Tip potatoes into a colander and allow to drain and cool.
- Heat 2 tsp of olive oil in a sauté pan, and add mustard seeds before the oil begins to smoke.
- Cover pan and heat mustards seeds until they pop, then toss mustard seeds while they're popping.
- Remove from heat once popping stops. Remove from pan, drain on paper towel and set aside.
- Add butter and 1 tsp of olive oil to sauté pan and heat until butter is almost melted.
- Add pearl onions to pan and sauté on a medium heat. You will have to keep an eye on your onions and adjust heat as appropriate. The liquid should mostly evaporate, but not completely dry out.
- Sauté until pearl onions are tender, but still have some crunch, they should be nice and golden, then remove from heat.
- Whisk mayo, sherry vinegar and cream together then add mustard seeds, and set aside
- Tip potatoes into a large mixing bowl, sprinkle alfalfa sprouts over potatoes, and add pearl onions. Mix ingredients thoroughly.
- Add mayo dressing and carefully combine until all ingredients are covered with dressing.
- Add salt and pepper to taste and serve.