16 March 2017

Improv Cooking Challenge: Potatoes & Chives

I was really excited about March's Improv Cooking Challenge ingredients -- potatoes and chives -- because we'd been having such a mild winter that the chive plants in my sheltered back bed never properly died back and I've had fresh chives on hand all winter! Or ... most of the winter. As soon as I made this potato salad, dark clouds massed on the horizon and BLAM! a foot of snow buried everything. Happily, chive plants are hardy as weeds and I'll be knee-deep in chives in another month or so.

This salad would look really attractive garnished with chive blossoms, but SNOW ...

While Potato salad isn't particularly exciting or adventurous, it is one of my favorite foods and I love to tinker with it, trying new variations of dressings, etc. With this salad, I've tossed the hot potatoes with a mixture of oil, vinegar, and mustard -- the potatoes absorb the mixture as it cools and, I feel, the becomes much more flavorful this way. If you are part of the no-mayonnaise-in-my-potato-salad brigade, you could easily omit the mayo ... although you would be missing out on the marvelous combination that is potato and mayonnaise and I would judge you. I used ready-made garlic mayonnaise in this recipe, but you could make your own by combining crushed garlic or garlic paste with mayonnaise until it tasted garlicky enough for you.

Yes, the mayonnaise was expired. Yes, I took it back to the shopped for an unexpired one.

Tangy Potato & Chive Salad

Yield: 6

Ingredients

  • 1½ lbs red potatoes, halved or quartered into bite-size pieces
  • 4 scallions
  • 3 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • ½ tsp zippy yellow mustard
  • ¾ cup garlic mayonnaise
  • 3 Tbsp chopped fresh chives
  • Salt & freshly ground black pepper

Instructions

  1. Cook the potatoes in boiling water for about 10 minutes or until easily pierced with a knife.
  2. While potatoes cook, chop all the white and light green parts of the scallions and set aside.
  3. Whisk the oil, vinegar, and mustard together and set aside.
  4. Drain the potatoes. While the potatoes are still hot and steamy, gently toss them with the mustard mixture and the scallions. Allow to cool to room temperature.
  5. Gently fold in the mayonaisse and chives. Chill the salad until ready to serve.
  6. When ready to serve, season with salt and pepper and, if desired, garnish with additional chives and scallions.

Mmm ... potatoes! One of nature's perfect foods.

For anyone new to my blog, the Improv Cooking Challenge is a monthly blog hop where two ingredients are assigned, participants must make a new-to-their-blog recipe using both ingredients, and publish a blog post about it on the third Thursday of the month. If you think that sounds like fun, click on the Improv Cooking Challenge logo below.





1 comment :

  1. woo hoo! I need to assemble a huge potato salad for a large family gathering next month -- I shall use your recipe!

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