Danny's Famous Fingerling Potato Salad
Rich & Dill-icious
Total Time: 1 Hr. Servings: 6-8
Posted by Danny
This crowd pleasin’ recipe is sure to satisfy any hungry Happy Boys out there as it’s rich and creamy and an excellent accompaniment for any picnic, BBQ or summer supper. It’s made with HB fingerling ‘taters and always served up in a big bright yellow vintage pyrex bowl and you’d better believe it that the bowl always ends up empty by the end of the meal!
A Few Notes About The Star Ingredients
It’ s best to use a waxy fingerling type, ideally the French fingerlings as they have an ideal texture and flavor for this dish and their skin is thin and pink. Our Russian Banana Fingerlings are also a superb choice. The onions should be mild and sweet, and if it’s the right time of year for spring onions definitely use them, avoid any strong or older onion that will overpower the other flavors. Also, a homemade mayonnaise is recommended, but if not, definitely “Bring Out the Best” and grab some Best Foods Mayo.
3 lbs French Fingerling Potatoes, roughly the same size washed and unpeeled
1/3 cup fresh Italian flat leaf parsley, leaves only, no stems.
2 Tbsp fresh dill
1/2 cup finely chopped onions. Mild, and sweet yellow spring onion preferable
1 cup celery ribs, thinly chopped
3 - 4 farm fresh eggs, medium hard boiled
3 Tbsp Dijon Mustard (Grey Poupon)
3/4 cup Mayo, homemade or Best Foods
1 1/2 Tbsp dry Mustard (Colman’ s mustard powder)
1/4 cup Bread and Butter Pickles (Organic Woodstock Farms recommended, it’ s
sweetened with cane syrup, not high fructose corn syrup)
1 Tbsp Apple Cider Vinegar
3 tsp. Sugar
Salt and Pepper
Cooking the Potatoes
Wash the potatoes and cover with water in large pot. If the potatoes are fresh, there is no need to peel. Salt the water, bring to a boil and cook until tender, approx 20 minutes though it depends on the size of the potatoes. When you can slice them easily with a knife, drain them and let them cool in the colander a bit.
Hard Boiling the Eggs
While the potatoes are cooking, cover the whole eggs with water in a small pot that has a tight fitting lid. When it comes to a boil, turn off the heat, then cover with the lid and set the timer for 7 minutes. When the timer is up, remove the eggs and submerge in cold water and whack the shell with the back of a spoon to let a bit of water enter the shell. Peel and discard shells.
When the potatoes are cool, cut them into tidy bite sized pieces and put them in your favorite potato salad bowl. Add the hard boiled eggs, cut into small slices, to the warm potatoes. Then add the chopped onion, parsley and celery to the bowl and give it a good stir.
Combine mayo, vinegar, mustard, dry mustard, pickles, sugar, dill, salt
and pepper in a small bowl. Mix thoroughly. Taste a teeny bit and add more of something if you like. Pour the dressing over the potatoes and stir. Chill until ready to serve.
This dish can be prepared a day in advance and tastes better once the dressing has had a
chance to soak into the potatoes.
Escarole season is just around the corner, and these bold tasting heads should be popping up in our fields (and market-stands) in the upcoming weeks. Check out a great recipe for this unique green, and get ready for a winter-time treat!