PERFECT, you think, for tossing something on teh grill, and mebbe a nice, cool salad on teh side.
POTATO salad? No… who wants to steam up teh kitchen boiling potatoes when it is already so darned hot?
Have a ‘wave?
•1-1/2 lb yellow potatoes, washed and quartered
•1/2 cup onion, diced
•1 kosher dill pickle spear, diced
•Fresh parsley, minced
•1/2 buttermilk* (no buttermilk? see below)
•1/2 sour cream
•1 tbsp Dijon mustard
•1 tbsp yellow mustard
•1 tsp celery seed
•1/2 tsp Tellicherry pepper
•1 tsp salt
•1 tsp Cajun Power Spicy Garlic Sauce
(or your favorite hot sauce)
•1 tsp sugar
*First, the buttermilk:
If you don’t happen to keep buttermilk in the house, all you need is some regular milk – skim, 2%, whole, it’s all good – a bit of lemon juice or white vinegar, and about five minutes.
For each cup of buttermilk called for, add one tablespoon of fresh lemon juice or white vinegar to a measuring cup.
Add milk to fill out the measure, give it a quick stir, then set aside for five minutes.
OK, back to our salad.
Let rest for 15 minutes, then drain and rinse. This is an old trick for getting rid of extra starch in the potatoes.
Season with a bit of salt (I used my own seasoned salt), give the potatoes a toss to coat, then cover the bowl and pop it in the ‘wave.
Select ‘Potato’ on the keypad, push ‘Start’ and go about your business.
Tumble the potatoes out of the bowl to drain any excess water, then turn into a bowl and stash in the firdge until well chilled.
While the potatoes are chilling, make the dressing by combining the buttermilk, sour cream, mayonnaise, mustards, and all the seasonings in a container. I used my immersion blender.
Once the potatoes are nicely cooled, toss with the onion and pickle in a large bowl to combine, then drizzle in the dressing to your preference. Some folk like a lot of dressing, others prefer a drier salad, it’s your call.
Toss the dressed salad with the chopped fresh parsley, sprinkle it all with paprika, if you like, and let rest for about an hour in the fridge for the flavors to blend.
We had ours with some nicely grilled linguiça (yes, I put ‘sup! on my sausages – mayonnaise too – deal with it).
Cool dinner. Cooler kitchen.