At work the other day, I was prepping for the day’s special – seared ahi tuna with potatoes, haricot vert, and eggs – when the special was changed on me. The change wasn’t an issue for me, I just didn’t want to waste all these blanched fingerling potatoes and hard boiled eggs. So I decided to make a potato salad for family meal (the meal made for the staff, right before dinner service starts).
Blanching is a very simple process where after you cook something in boiling water you put them in an ice bath to stop them from continuing to cook.
First I needed my dressing, being an Italian restaurant there is no mayo to speak of, and I didn’t have the time to make some, I used sour cream – 1-1/2 cup, goat cheese – 1/4 cup, sriracha – 1/2 Tbsp, scallions – 2 chopped , red wine vinegar – 1 Tbsp, and of course salt and pepper.
When I make potato salad I like to have nice sized chunks of both potato and eggs. Then I fiercely mix them into the dressing.
Next is the easy part; chopping everything up and throwing it into the bowl. I used red onion, hearts of palm, cherry tomatoes, cucumber. As for measurements, everything was pretty much eye-balled but I’d say I used about 1-1/2 cups of everything, except the onions, once diced about 1/2 a cup.
Mix it all together and there you have it.
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