I’ve struggled with this small batch of potatoes for the past few weeks. I’ve cubed and roasted them with garlic salt, thyme, and olive oil (boring) and boiled them as a side with string beans (even more boring).
What I’ve wanted to do is make potato salad, but the small number of potatoes has put me off. For me, potato salad in the summer is synonymous with huge bowls of my mom’s trademark contribution to family get-togethers with the extended Denney clan. Could all that chopping for a small bowl possibly be worth the work?
In a word, yes.
Inspired by a jar of wasabi mayo I picked up in Nashville at Trader Joe’s, I came up with this recipe. I improvise ingredient amounts, so mess around with the recipe to suit your taste. Just be sure to hide your share or it might disappear from the fridge while you’re at work. Mine almost did.
Potato Salad for Two
Five white potatoes
One-half cup chopped celery
One-quarter cup chopped onion
Lots of fresh dill and Italian parsley
Two chopped tops from green onions
Salt and pepper to taste
Two tablespoons low-fat mayo
1 teaspoon wasabi mayo (Wasabi powder would probably provide the same flavor.)
1 scant teaspoon Dijon mustard
A handful of crumbled Gorgonzola
Cut potatoes into bite-size pieces and drop in boiling water. Cook until done, but not mushy. Don’t overcook the potatoes! I cooked mine around 10 minutes
Rinse quickly under cold water, drain, and set aside.
Combine the chopped celery, onion, parsley and herbs. Season the mixture with salt and just a little pepper.
Whisk together the mayo and mustard. Mix with potatoes. You may not need all the dressing, or you may need to make a little more. Mix in the Gorgonzola and garnish with more fresh herbs.
Flyer Food News writer Pamela Denney will be sharing what she makes with her CSA.