Tuesday, July 5, 2011
All-American Brats and Potato Salad
I didn't make this meal on July 4th, but I feel it is good post for the holiday. I had even titled this weeks ago. How fortuitous.
I am not a fan of american-style potato salad, but while perusing my Martha Stewart cookbooks one day many summers ago making menus for a trip to Nantucket, I came across a potato salad that sounded just to my liking: no egg, not a TON of mayo, and pickles. And I was going to Nantucket. I think that called for some potato salad and Martha.
Now I am wishing I had this meal to eat today.
4 lbs (about 8) russet potatoes
1 Tbsp plus 2 tsp kosher salt
3 Tbsp cider vinegar
1 cup mayo
1/2 tsp whole celery seeds
1 tsp dry mustard
1/2 tsp ground black pepper
3 celery stalks, strings removed, cut into 1/4" dice
1 red bell pepper, cut into 1/4" dice
10 cornichons (I use regular pickles), cut into 1/4" dice
2 Tbsp chopped flat leaf parsley
1 tsp paprika
1. Put potatoes into large pot with enough water to cover by several inches. Bring to boil over high heat, add 1 Tbsp salt, and reduce to a simmer. Cook until tender with pierced with the tip of a knife, about 25 minutes. Drain into colander. Using gloves or a towel to protect your hands, peel potatoes and cut into 1" dice while hot. Drizzle with vinegar. Set aside.
2. Combine the mayo, celery seeds, mustard, 2 tsp salt, and black pepper in a bowl, and whisk to combine. Add potatoes to mayo mixture. Add celery, red pepper, pickles, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika.