5 Idaho potatoes or other mealy/crumbly (not waxy) potatoes 2 large cucumbers 4 celery stalks
Dressing: 1/3 cup balsamic vinegar 2 Tbsp grainy Dijon mustard 1/4 cup olive oil 1 Tbsp honey Worcestershire sauce, salt, and pepper to taste
Peel and quarter the potatoes, and cut into half-inch slices. Put in water that's already boiling. Boil for 15 minutes.
Peel and quarter the cucumbers (scooping out and discarding the seeds), and cut into half-inch slices. Chop celery into cute little bridges. There should be about equal mass of potatoes and veg.
Whisk together dressing ingredients. Sample with spare cucumber bits and adjust as needed. The combination of vinegar and mustard should be potent enough to make you sweat a little; you need a strong dressing to stand up to the starch of the potatoes.
When timer goes off, confirm that potato pieces are cooked all the way through; they should be somewhat crumbly around the edges and fall apart when you poke a fork into them. Drain them and put them in a big mixing bowl. Add the cucumber and celery, and mix with a wooden spoon. The potatoes will appear to disintegrate; this is normal. Don't panic. When everything seems well-mixed, pour in the vinaigrette. Mix some more until everything is soaked with dressing. Lick spoon. Make happy noises.
Serve hot, or chill and serve cold; it's good either way.
If you're making it to serve to other people, make sure to take a helping for yourself first. I once brought this potato salad to a party, went to wash my hands, and came back to find an empty bowl and a lot of people who wanted the recipe.
The honey and Worcestershire make this non-vegan. You can use vegan Worcestershire if you want—I've never tried it but I hear it exists and is pretty good—and instead of using a strongly sour balsamic + honey, use a sweeter and more syrupy aged balsamic and adjust the proportions as needed.
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5 Idaho potatoes or other mealy/crumbly (not waxy) potatoes
2 large cucumbers
4 celery stalks
Dressing:
1/3 cup balsamic vinegar
2 Tbsp grainy Dijon mustard
1/4 cup olive oil
1 Tbsp honey
Worcestershire sauce, salt, and pepper to taste
Peel and quarter the potatoes, and cut into half-inch slices. Put in water that's already boiling. Boil for 15 minutes.
Peel and quarter the cucumbers (scooping out and discarding the seeds), and cut into half-inch slices. Chop celery into cute little bridges. There should be about equal mass of potatoes and veg.
Whisk together dressing ingredients. Sample with spare cucumber bits and adjust as needed. The combination of vinegar and mustard should be potent enough to make you sweat a little; you need a strong dressing to stand up to the starch of the potatoes.
When timer goes off, confirm that potato pieces are cooked all the way through; they should be somewhat crumbly around the edges and fall apart when you poke a fork into them. Drain them and put them in a big mixing bowl. Add the cucumber and celery, and mix with a wooden spoon. The potatoes will appear to disintegrate; this is normal. Don't panic. When everything seems well-mixed, pour in the vinaigrette. Mix some more until everything is soaked with dressing. Lick spoon. Make happy noises.
Serve hot, or chill and serve cold; it's good either way.
If you're making it to serve to other people, make sure to take a helping for yourself first. I once brought this potato salad to a party, went to wash my hands, and came back to find an empty bowl and a lot of people who wanted the recipe.
The honey and Worcestershire make this non-vegan. You can use vegan Worcestershire if you want—I've never tried it but I hear it exists and is pretty good—and instead of using a strongly sour balsamic + honey, use a sweeter and more syrupy aged balsamic and adjust the proportions as needed.