It’s the 4th of July (wow, I’m excited, no, not really) & it’s time for potato salad!!! I know we all love our moms or grandmom’s mustard potato salad with eggs (Mmmmmmmmm) but what about something new for a change.
Suite Suzy & I have had this recipe in our pocket for the last nine years & actually served it at our wedding reception. It was a hit with out bourgeois friends then & we have enjoyed it ever since.
This recipe is easy to make although it may not look like it. You just have to be ready to multitask.
– Yukon gold potatoes
– 2 Roasted red peppers (I roast my own)
– 6 Cloves of roasted garlic (I roast my own)
– 5 Green onions
– Fresh dill
– Sour cream (I use light)
– Mayonnaise (I use light)
– Olive oil
– Sangria (to drink while you prepare)
Roasted Red Pepper Sauce:
– Wash & split your peppers down the middle then massage them with olive oil
– Place the oil peppers on an aluminum covered cookie sheet with the inner side facing down. To kill 2 birds with 1 stone, place the six peeled garlic cloves under the peppers so they can roast as well
– Place the cookie sheet into your oven on the broil setting for 20-25 minutes
– Once the peppers are charred on top, remove them from the oven because they are done
– Let the peppers cool, and then peel off the charred skin. The skin should come off easily
– Have a sip of sangria
>>>OK, now the fun part!<<<
– Place the roasted garlic & peppers in your food processor, along with the green onions & a few spoonfuls of olive oil then pulse for 10 seconds or so. Voila, your sauce is done.
Back to the salad:
– Cube about 6-10 small to medium potatoes & place them in a steamer for about 15 minutes. You want them soft but not mushy
– Once the potatoes are done, run them under cold water to speed up the cooling process.
– Have a sip of sangria
– Place your cooled potatoes in a large mixing bowl with one ½ cup of mayo, one ½ sour cream, one ¼ cup of your delicious roasted red pepper sauce & finally 10 minced dill sprigs. Stir the mixture thoroughly adding salt & pepper to taste.
– Chill then serve.
For this most recent meal occasion, I served the salad with my pan-fried garlic chicken strips with Suit Suzy’s zest BBQ sauce & ginger green beans. Damn it was good & yes, I enjoyed it with sangria!!!
BTW, I have a recipe for a blue cheese potato salad that is slamming. I might share it but I don’t know if your ready…