Potato salad is a favorite side dish at Casa Bouquet, especially Russian style. This recipe works very well with purple or standard sweet potatoes if you are eating clean.
You will need a cooking pot, knife, measuring cups or spoons, large bowl, and a whisk or fork.
Instructions
Scrub potatoes and dig out any eyes. If some potatoes are much larger than others, you may need to cut in half.
Place potatoes in pot and cover with enough cold water to come at least one inch above the potatoes. Add salt.
Bring water to a boil. Turn down to medium high (make sure water keeps simmering). Set timer for 15 minutes.
While waiting, add olive oil, vinegar, mustard, and tarragon to large bowl. Whisk until smooth. Add pickles.
Drain potatoes. When cool enough to touch, slice into ½ inch chunks and place in large bowl.
Mix well with dressing and pickles. Season to taste with salt and pepper. Serve with 1 lb. grilled pork tenderloin and 12 oz. green beans for 4 servings.
Recipe
Potato salad Russian style uses fingerling or sweet potatoes with vinaigrette, dill pickles, tarragon, and spicy mustard.
Ingredients
- 1 lb fingerling potatoes
- ¼ tsp sea salt
- 4 tbsp olive oil
- 2 tbsp apple cider vinegar
- 4 tsp spicy mustard (I use Lusty Monk or Aunty Lilikoi's wasabi passion fruit mustard)
- 1 tsp dried tarragon (or 2 tsp fresh herb)
- 2 tbsp dill pickle relish (or diced dill pickles)
Instructions
- Scrub potatoes and dig out any eyes. If some potatoes are much larger than others, you may need to cut in half.
- Place potatoes in pot and cover with enough cold water to come at least one inch above the potatoes. Add salt.
- Bring water to a boil. Turn down to medium high (make sure water keeps simmering). Set timer for 15 minutes.
- While waiting, add olive oil, vinegar, mustard, and tarragon to large bowl. Whisk until smooth. Add pickles.
- Drain potatoes. When cool enough to touch, slice into ½ inch chunks and place in large bowl.
- Mix well with dressing and pickles. Season to taste with salt and pepper. Serve with 1 lb. grilled pork tenderloin and 12 oz. green beans for 4 servings.
Notes
Tips: Use potatoes that hold together when cooked, such as Yukon Gold, red baby potatoes, or small purple sweet potatoes. Potatoes should be cooked starting in cold water. I measure the water for boiling by putting my index finger on a potato and making sure the water comes up to my first knuckle.
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This sounds really good. Reminds me slightly of German Potato Salad.
Thanks, Tamra. It is very similar to German potato salad, although I don’t serve it hot!