Potato Salad – Two Ways

I used gold potatoes, which make for a particularly creamy tasting potato salad. Cut the potatoes into Boil the potatoes until they can easily be pierced by a fork. Try not to cook them too long; if they are too soft they will turn into mush as you mix everything together. Drain the potatoes and let cool.

Cilantro Potato Salad

Caramelize a large onion (chop the onion and sauté in olive oil on medium heat for about 20 minutes or until the onions turn golden brown). Remove from heat and let cool.

Finely chop a big bunch of cilantro (just go ahead and chop the entire bunch that you get from the grocery store). Finely mince 1-2 cloves of garlic.

Combine some olive oil and lime juice together in about a ratio of 3:2. I really have no idea how much I used, but I’m guessing that 3 teaspoons of olive oil to 2 teaspoons lime juice might be good. It also might not be enough dressing. Add the cilantro and shake up everything together. I like to do this in a small Tupperware. I find this is the best way of mixing and emulsifying everything together.

Grate some parmesan cheese. Really however much you want. Mix this together with the potatoes, onions and Cilantro-Lime Dressing. It’s perfectly enjoyable right away, even still slightly warm, but it is even more delicious the next day.

Mustard Potato Salad

This potato salad is even simpler. Because I was feeling sick and lazy perhaps. But just ask Heather to choose her favorite.

Make a vinaigrette with olive oil and a good quality mustard. This time I might try a ratio closer to 2:1. Though again, I’m really not sure what I did.

Chop up some garlic chives (or green onions). Mince 1-2 cloves of garlic. Add these to the vinaigrette and shake everything up. Mix with the potatoes and enjoy.