Monday, August 19, 2013
Best Potato Salad (Ever!)
It's high time I posted about this because I seriously cannot stop eating it! Some of you may chock it up to the whole pregnancy thing, which I grant you, may play a minor role in my fanaticism. BUT, almost everyone I've served this to has commented on how great and unusual it is! The best thing about it? (besides being insanely delicious)...it's super easy to make!
Here's what I use (adapted from the recipe out of Falling Cloudberries by Tess Kiros):
6 medium potatoes (I usually use russet because they're always the cheapest)
3 small red onions
1 can small olives roughly chopped
1/3 cup capers (try getting some at Costco--the first time I made this, I used an entire jar of what they had at Target, and that adds up!)
1/2 cup (approximately) chopped fresh parsley
1) slice the red onions in half and then along the cross section, to make very thin slices. Set them in a bowl, sprinkle them generously with salt, and cover with water. Let them soak for at least half an hour to soften and draw out some of the bite.
2) chop the potatoes into the size you want for the salad and boil in a pot--but watch them carefully to take off the burner as soon as they are cooked through. If you boil them longer than necessary, they'll fall apart more easily in the salad, which doesn't matter from a flavor standpoint--but some would take aesthetic issue with that. Take the potatoes off and let them cool completely.
3. Drain the onions (don't bother rinsing them) and add them to the cooled potatoes. Then add everything else!
4. Top with 3-4 tablespoons of olive oil and 2-ish tablespoons of lemon juice. (but really, you just need enough to coat it and then make it to your taste. Depending on how salty your onions and capers are, you may want to add some salt too.)
That's it! And then you have an amazingly wonderful, tasty, beautiful, unusual potato salad to make your life and the entire world that much better off!