It's been a very long weekend of yard work and I'm exhausted in that satisfied way that only gardening provides me. So instead of getting into anything serious tonight, I'm going to share with you a recipe that has been a smash hit every time I have served it. If you're stuck with something to bring over to Aunt Martha's house for Memorial Day, look no further.
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Please come in. You're invited to make yourself at home! Join us beneath the doodle...
One of our very favorite cookbooks is The Enchanted Broccoli Forest by Mollie Katzen and our copy is dogeared enough to prove it. This book has some amazing recipes and I can't recommend it highly enough. I've been making the potato salad recipe from this book for over two decades and it's probably the most requested dish I make. Without further ado, I give you:
30-40 minutes to prepare; several hours to chill
6 medium sized potatoes
1 cup of thinly sliced onions
1 large carrot, scraped and cut in thin rounds
1/2 cup of all-purpose vegetable oil
2 tsp whole caraway seeds
1 cup of peas (I use frozen)
3 large whole dill pickles, chopped (My favorite pickle to use is Claussen)
3/4 to one cup of dill pickle juice (straight from the jar)
1 1/2 tsp of salt
lots of fresh black pepper
cayenne pepper, to taste
3 tbs of cider vinegar
How to make it
1) Scrub the potatoes and cut in potato-salad sized chunks (1-inch cubes).
2) Place the potato chunks in kettle, cover with water, and bring it to a boil.
Cook until the potatoes are tender (don't overcook).
Drain, and rinse in a colander under cold water. Transfer to a large bowl.
3) In a large skillet, cook the onions and carrots in oil, with the caraway seeds,
over medium heat for about 5-8 minutes (at which point the onions should be soft)
Add the peas, and keep cooking another 5 minutes - or until the pease are just
barely cooked through. Add this saute to the potatoes.
4) Add the remaining ingredients and mix well. Cover tightly and refrigerate
until very cold.
I find that making this a day in advance and chilling overnight greatly enhances the flavor of this recipe.
If one of you smarty pants thinks you make a better potato salad than this then I suggest you pony up your own recipe in comments. You will be wrong, of course, but you can still give it a shot.
Now on to Top things!