Potato Nommage

Potato salad? Yes, please. It's the 4th of July.

So the trick to great potato salad is there is no trick. I made a fab bleu cheese potato salad last night for a BBQ night. I used my bleu cheese dressing recipe, posted earlier, and skipped the sour cream and buttermilk. Instead, I added roughly a tablespoon of dijon mustard and some dill and a handful more bleu cheese crumbles.

To this I added about three pounds of yukon gold potatoes that had been chunky diced and boiled in water that is salty like sea water; it's how I cook basically any starch. Cooking time varies depending on your stove, how small your chunks are, and how many potatoes you use. When they're fork-tender, drain them in a colander but don't rinse, let them cool for a few minutes. At this point I poured a tablespoon of regular milk into a mixing bowl big enough to toss in, and then put half the potatoes in. To this I added the dressing which had been marinating for a few hours. Adding it hot melted the cheese and melded the flavors together. The milk on the bottom helps keep the potatoes from sticking to the bowl. Once half the potatoes are coated, add the rest of the potatoes and mix around. If the dressing is too tight, add a little milk. Once the consistency is right and all the potatoes are coated, taste it and see if you need salt or pepper. Let it cool down for maybe 20 minutes or so before refrigerating, you could serve it hot or cold, I like it both ways. I added a little too much salt last night, so I wound up adding the juice of a small lemon to brighten it back up.

So tasty, y'all.