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Classic American Potato Salad
(page 208)
A traditional American picnic is not complete without an
old-fashioned potato salad. By old-fashioned potato salad, I
refer to chilled chunks of potato nestled within a creamy base of
egg and mayonnaise. Although people suffering from food allergies
may not be able to indulge in such ingredients, my version of this
creamy American classic will allow everyone to indulge. And
without eggs or mayonnaise, this version of classic American
potato salad is very picnic-friendly. My favorite potato salad
tastes complete with chopped celery, chopped onion, and scallions,
but feel free to use the creamy potato base along with some of
your favorite potato salad additions.
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1/2 |
pound Yukon Gold potato rinsed, scrubbed, and peeled
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2 |
pounds red boiling potatoes rinsed, scrubbed, and quartered
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1 |
tablespoon white wine vinegar |
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2 |
tablespoons lemon juice |
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2 |
tablespoons rice milk |
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2 |
tablespoons Dijon mustard |
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1/4 |
cup olive oil |
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1/4 |
cup canola oil |
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1 |
teaspoon salt |
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1/2 |
teaspoon pepper |
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1/4 |
cup sweet pickle relish |
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2 |
celery stalks, diced |
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2 |
medium scallions, chopped |
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1/2 |
medium white onion, chopped |
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1/2 |
teaspoon paprika |
Instructions
1. Bring a large pot of salted water to a boil. Add the peeled
Yukon potatoes and boil for 10 to 12 minutes.
2. Add the quartered, skin-on red potatoes to the same pot and
continue to boil until tender, about 10 minutes. Drain. Place
Yukon potatoes in separate mixing bowl and set aside. Rinse red
potatoes with cold water and transfer to a large bowl. Drizzle red
potatoes with white wine vinegar and set aside.
3. In a small food processor or blender, pulse together the lemon
juice, rice milk, and Dijon mustard. With the motor running,
slowly pour in a steady stream of olive oil. Repeat with the
canola oil.
4. Using a fork, mash the Yukon potatoes and add to food
processor along with the salt and pepper. Puree until smooth and
creamy. Pour the creamy potato base over the red potatoes.
5. Toss potatoes together with the relish, celery, scallions, and
onions. Cover and chill in the refrigerator for 2 hours before
serving. Garnish with paprika.
Recipe Notes
T: To achieve a creaminess we all know and love without adding
common allergens, I have devised a scrumptious and creamy base
from Yukon Gold potatoes. Yukon Gold potatoes are great
all-purpose potatoes known for their yellow flesh, creamy texture,
and buttery flavor. Another excellent potato to use for this
salad is the Yellow Finn potato, which has a slightly sweet
flavor. The combination of the well-cooked yellow potato and rice
milk provide the creamy texture while the oils and mustard act as
emulsifiers to produce a wonderful, creamy consistency.
Serves: 6. Preparation Time is 10 minutes. Inactive Preparation
Time is 2:00. Cooking Time is 25 minutes. |
