Friday, July 2, 2010
Potato Salad: Unique, Like You!
You'll be the only one carrying a bowl of this tasty salad to the family reunion, guaranteed!
Assemble Your Ingredients
6 or more medium red or white potatoes
1/4 cup give or take olive oil
1/8 cup or a little more vinegar - cider, balsamic, rice, wine, whatever (mix it up!)
1/4 cup or so finely chopped fresh herbs (I used dill, thyme, rosemary, and parsley in this batch)
1/4 cup minced sweet onion, if you like onions
4 or more finely minced garlic cloves
1/4 cup capers (optional, but add them; they add so much distinction to the dish)
conservative salt and liberal pepper to taste
Slice and cube your potatoes to about the size shown in the picture above
Place your steamer basket (What, you don't have one yet? Dang. Stop what you're doing and go to the grocery store. Look in the gadget section and buy one; they're cheap. I'll wait.)
Place your newly purchased and washed steamer basket in a large pot with about an inch or so of water in the bottom, making sure the water doesn't rise above the bottom of the steamer basket, and cover.
When you see steam, carefully pour your potatoes into the basket, replace your lid, and set your kitchen timer - 10 minutes for white potatoes, 12 minutes for red ones (my potatoes are freshly dug from my garden. If yours are store-bought, the time may vary a bit. Just stick a fork in them, they'll tell you if they're done)
Remove the basket from the pot, and place in the sink for a minute. Congratulations!
Transfer the potatoes to a bowl, and while they're warm, mix a little salt in with them.
Next, add your olive oil, then your vinegar, then just throw the rest in there and toss.
Adjust seasonings, but be very conservative with your salt, as the capers are salty. The longer your potato salad sits, the better it gets.