Tuesday, July 27, 2010

Burg's Potato Salad

I just finished reading "A Homemade Life" by Molly Wizenberg and really enjoyed it. It is a blog which you can find at orangette.blogspot.com. This recipe came from her book.  Burg is her father.
Printable Recipe:

For the Salad:
1 3/4 pounds red potatoes, scrubbed
4 large eggs
8 scallions (white and pale green parts only) thinly sliced
1/4 teaspoon salt, plus more to taste
For the Dressing:
3/4 cup mayonnaise, preferable Hellmann's
4 Tablespoons bottled Ranch dressing, preferably Hidden Vallen
2 Tablespoons finely chopped fresh dill
1-2 teaspoons caraway seeds
Put the potatoes in a Dutch oven or large saucepan and add cold water to cover by 1 inch. Add a generous dash of salt, and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook, uncovered, until the potatoes are tender when pierced with a knife. about 15 minutes. Drain them into a colander, rince with cold water, and set them aside to cool. You want the potatoes to be completely cool when you dress them. When the potatoes are cool, cut them into rough 1 inch chunks. Meanwhiloe, cook the eggs. Place them in a small saucepan, and add cold water to cover. Bring to a boil over medium-high heat. When the water comes to a boil, remove the pan from the heat, cover it, and let it sit for exactly 12 minutes. Immadiately pour off the hot water and run plenty of cold water over the eggs. When the eggs are cool, peel them, and chop them coarsely, ad them to the bowl of potatoes. Add the scallions, sprinkle with 1/4 teaspoon salt, and toss to mix.
In a small bowl, stir together the mayonnaise, ranch dressing, dill, and caraway seeds, if using. Pour the dressing over the potato mixture and stir to evenly coat. Taste, and adjust the salt as needed. Cover and refrigerate overnight before serving.
For those of you who don't know me well, I am very inclined to be a hurry-up. My mother was queen in this catagory, but I come in a close 2nd.  I didn't read the whole recipe before making it and plan to have this tonight. I'll let you know, if it is better tomorrow.  It will rest for an hour in the refrigerator before I serve it.  Oh, well. Maybe someday I will learn, but don't bet on it.

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