KCB 6.6: New York Potato Salad
New York Potato Salad
Cooking the potatoes in half-water and half-whey will help the potatoes retain their shape. This rich potato salad is best prepared whilst the potatoes are still warm.
• PREPARATION TIME: 15 minutes
• COOKING TIME: 15 minutes
• REFRIGERATION TIME: 1 hour
• YIELD: Enough for 4-6 persons
• COOKING TIME: 15 minutes
• REFRIGERATION TIME: 1 hour
• YIELD: Enough for 4-6 persons
Potatoes
• 1 kg (2.2 pounds) peeled, sliced potatoes cooked in half-whey, half-water until soft
• 2/3 cup (165 ml) dry white grape juice
• 1/2 teaspoon (2 ml) sweet paprika
• 2/3 cup (165 ml) dry white grape juice
• 1/2 teaspoon (2 ml) sweet paprika
Mustard dressing
• 4 tablespoons (80 ml) lemon juice
• 2 teaspoons (10 ml) dry mustard, soaked for 10 minutes in 1 tablespoon (20 ml) warm water
• 1/4 teaspoon (1 ml) salt
• 1/2 cup (125 ml) olive oil
• 1/4 teaspoon (1 ml) black pepper
• 1 cup (250 ml) finely chopped fresh parsley
• 2 teaspoons (10 ml) dry mustard, soaked for 10 minutes in 1 tablespoon (20 ml) warm water
• 1/4 teaspoon (1 ml) salt
• 1/2 cup (125 ml) olive oil
• 1/4 teaspoon (1 ml) black pepper
• 1 cup (250 ml) finely chopped fresh parsley
Mayonnaise dressing
• 1/2 teaspoon (2 ml) salt
• 3/4 teaspoon (3 ml) yellow asafoetida powder
• 3/4 cup (185 ml) evaporated milk
• 2 tablespoons (40 ml) fresh lemon juice
• 3/4 cup (185 ml) safflower oil
• 1 1/2 teaspoons (7 ml) dried dill
• 2 tablespoons (40 ml) sour cream
• 3/4 teaspoon (3 ml) yellow asafoetida powder
• 3/4 cup (185 ml) evaporated milk
• 2 tablespoons (40 ml) fresh lemon juice
• 3/4 cup (185 ml) safflower oil
• 1 1/2 teaspoons (7 ml) dried dill
• 2 tablespoons (40 ml) sour cream
1. Marinate the still warm, cooked potatoes in grape juice.
2. Whisk the ingredients for the mustard dressing.
3. Whisk the ingredients for the mayonnaise dressing.
4. Pour both dressings over the marinated potatoes and gently fold until well combined. Sprinkle the paprika over the salad and refrigerate. Serve cold.
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