Deli Style Potato Salad
Our Linzer Delikatess potatoes have been holding up very well in storage; much better than I expected. They are just starting to show a few sprouts. They are also nearly gone; we have been eating them. I have to say they are wonderful potatoes. We will definitely grow them again.
You can make this salad with any small, firm-waxy potato, since it is unlikely you will find Linzer Delikatess potatoes easily.
4 to 6 servings
1 hour prep time - can be started a day in advance
4 cups small "new" potatoes (such as linzer delikatess)
1/4 cup apple cider vinegar
1/4 cup water
1 tablespoon sugar
4 extra-large eggs
1 or 2 stalks celery
1 medium carrot
1 green onion or shallot (optional)
1 to 3 dill pickles
1 teaspoon celery seed
1/2 cup mayonnaise (light is fine)
1/2 cup yogurt or sour cream
salt & pepper
Scrub the potatoes and cut any which are larger than the others in half, to create evenly sized pieces. Boil the potatoes until just tender. Drain them and toss them with the vinegar, water and sugar. Let them cool. Toss again, then drain off any excess vinegar mixture. This can be done a day ahead and the potatoes covered and kept in the fridge. In that case, leave them in the marinade until needed.
Boil the eggs for one minute, then turn off the heat and let them continue cooking for 10 minutes. Drain, cool and peel them.
Meanwhile, wash and chop the celery very finely. Peel and grate the carrot. Peel and mince the shallot, or finely chop the green onion, if using either. Chop the pickles finely. Mix all of these into the drained potatoes.
Grind the celery seed and add it to the salad with the mayonnaise and yogurt or sour cream. Mix well. Give it a taste, then season with salt and pepper. (Salt will depend on how salty the pickles are.) Add the coarsely chopped boiled eggs.
Last year at this time I made Baked Scotch Eggs.
You can make this salad with any small, firm-waxy potato, since it is unlikely you will find Linzer Delikatess potatoes easily.
4 to 6 servings
1 hour prep time - can be started a day in advance
4 cups small "new" potatoes (such as linzer delikatess)
1/4 cup apple cider vinegar
1/4 cup water
1 tablespoon sugar
4 extra-large eggs
1 or 2 stalks celery
1 medium carrot
1 green onion or shallot (optional)
1 to 3 dill pickles
1 teaspoon celery seed
1/2 cup mayonnaise (light is fine)
1/2 cup yogurt or sour cream
salt & pepper
Scrub the potatoes and cut any which are larger than the others in half, to create evenly sized pieces. Boil the potatoes until just tender. Drain them and toss them with the vinegar, water and sugar. Let them cool. Toss again, then drain off any excess vinegar mixture. This can be done a day ahead and the potatoes covered and kept in the fridge. In that case, leave them in the marinade until needed.
Boil the eggs for one minute, then turn off the heat and let them continue cooking for 10 minutes. Drain, cool and peel them.
Meanwhile, wash and chop the celery very finely. Peel and grate the carrot. Peel and mince the shallot, or finely chop the green onion, if using either. Chop the pickles finely. Mix all of these into the drained potatoes.
Grind the celery seed and add it to the salad with the mayonnaise and yogurt or sour cream. Mix well. Give it a taste, then season with salt and pepper. (Salt will depend on how salty the pickles are.) Add the coarsely chopped boiled eggs.
Last year at this time I made Baked Scotch Eggs.
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