Red Potato Salad – Goes With BBQ

Recipe by Craig Conkling
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Main ingredients:
  • 1 large (or two medium) celery sticks, washed and trimmed, finely diced.
  • 1/4 medium-sized red onion, finely diced.
  • 12 to 15 dollar size red potatoes (i.e. small round red potatoes).
  • -Boil in a pot of water until “fork firm” (not fork tender).
  • -Place in an ice bath for 5 mins to cool, then pat dry.
  • -Cut each potato into quarters.
  • Dressing base:
  • 1/2 cup of light mayonnaise (add another quarter cup if you like a creamier texture).
  • ¾ teaspoon of celery seed.
  • 1½ teaspoons salt.
  • 1 teaspoon white pepper (black is also fine).
  • ¼ teaspoon of chili or cayenne pepper.
  • 3 tablespoons honey.
  • 2 tablespoons sweet dill pickle relish (optional).
  • ** Whisk these ingredients together.
  • Vinaigrette base:
  • 1 tablespoon Dijon mustard.
  • 1 tablespoon of honey.
  • 1 medium-sized lemon.
  • 2 teaspoons of apple cider vinegar.
  • 2 tablespoons of olive oil (or extra virgin olive oil).
  • 1/8 teaspoon of salt.
  • 1/8 teaspoon of white (or black) pepper.
  • 1/8 teaspoon of ground thyme.
  • ** Whisk these ingredients together.
  • Combine ingredients:
  • •In a large bowl, combine the main ingredients and the dressing base, stir together.
  • •Then add three (3) tablespoons of the vinaigrette base to the mixture and combine.
  • •Taste.
  • •Add one (1) tablespoon more of the vinaigrette base, if you want a more “fortified” flavor. (Discard left over vinaigrette or save and use with a green salad).
  • •Place in a bowl and let sit in the refrigerator for 30 mins to further cool and allow the flavors combine.
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