I took a break from cooking much over the summer and thru October. I love being outside in the warm weather and tinkering in the garden! I miss it.
We finally got to visit a couple of times this summer with one of my sisters who lives in Canada. She and her husband are fabulous cooks. My sister made the potato salad for us when we visited and lucky for me shared the recipe. It is actually called “Ore-ganic Potato Salad” adapted from the More Recipes from Minnesota with Love by Laurie Gluesing and Debra Gluesing.
This is an exceptional recipe, but plan ahead because the cooked potatoes need to marinate before finishing the salad. It also needs to refrigerate several hours before serving. My sister typically starts the day before she plans on serving and it works out well.
My Sister’s Potato Salad
2 lbs. red potatoes
1/4 C red wine vinegar
1 T Dijon mustard
1/2 salt
1/4 tsp. dried dill
1/8 tsp pepper
1 clove garlic, minced
1/2 C vegetable oil
1 C radishes, sliced
6 green onions
1/4 C fresh parsley, chopped
1/4 C sour cream or plain yogurt
1/4 C mayonnaise
2 – 4 hard cooked eggs, depending on your taste
Cook unpeeled potatoes in boiling water to cover for about 25-30 minutes or until tender. Drain and slice or chunk while still warm. Place them in a large bowl.
In a small mixing bowl combine vinegar, mustard, salt, dill, pepper and garlic. Whisk together and then slowly add the oil whisking until combined. Pour over the warm potatoes and gently mix until absorbed. Place in the refrigerator for at least 2 hours or overnight occasionally mixing gently.
The next day or after two hours mix in the radishes, onions and parsley. I also diced one or half of the eggs and added it to the potatoes.
In a small bowl blend sour cream or yogurt and mayonnaise. Fold into the potatoes. Cover and refrigerate for 1-3 hours.
Before serving garnish with the remaining egg that has been sliced into wedges. Sprinkle with paprika if desired or maybe a little more chopped parsley. Serve. It is worth the wait- yum!
Minnesota Food Lover 