BUT – if, like me, you’ve been suckered into buying the 10 pound bag of Russets at Dominick’s because, hey – it’s only 99¢ – you will quickly find yourself looking for something else to do besides baking, boiling and mashing. I don’t know why, but I’ve never really thought Russets would make a good potato salad. Turns out I was wrong; and Rich thinks that this is one of his favorites out of the MANY different potato salad recipes I’ve run by him.
It’s supposed to be a warm and windy day, and I think this will go nicely with the «suprèmes de volaille au fromage» – ermmm chicken breasts with Prosciutto and Gruyère – I’m making for dinner.
•3 lb Russet potatoes
•3 large hard-boiled eggs, coarsely chopped
•1/2 cup dill pickles, chopped
•1/2-cup onion, chopped
•Celery and/or red pepper and/or diced carrot and/or scallions, chopped
•1/2 cup buttermilk
•1/2 cup sour cream
•1/2 cup mayonnaise
2 tbsp Dijon mustard – I used whole grain
•Chopped fresh parsley – I love this; Rich – not so much, so didn’t use
•Salt and pepper to taste
Cover potatoes with salted water in large pot. Cover pot and boil gently until potatoes are tender but still hold their shape, about 30 minutes. Drain and cool slightly.
Peel and cut potatoes into pieces; put in a large bowl. Add the chopped vegetables.
In a separate bowl, mix together the dressing ingredients. Pour over the potatoes and vegetables and toss gently to mix. Season with salt and pepper. Garnish with chopped parsley – as an option, I may toss in some chives. Refrigerate.