Potato Salad Permutations
When I was growing up, I knew of one or two ways to make potato salad.
Now I know of more than a dozen.
Today, you can find potato salad with olives, anchovies, avocado, fennel and more.
Be sure to check out my July 1 story on potato salad. It’‘s chock-full of new ideas and recipes.
In the meantime, here’s a spicy potato salad from Chef Jim Coleman, the host of TV’s Flavors of America, courtesy of Chefs Choice.
Be careful not to overcook the eggs. Put them in a pan, cover with an inch of cold water and bring to a slow boil. As soon as the water boils, remove pan from heat and let sit 15 minutes. Then drain and rinse eggs with cool water.
Coleman’s Spicy Egg & Potato Salad
2 cups medium diced (scrubbed or peeled) new potatoes
7 jumbo large eggs, fully cooked
½ cup mayonnaise
2 tablespoons Dijon mustard
3 tablespoons finely chopped shallot
1 large jalapeno pepper (or other chile), finely minced
1 tablespoon finely choppedgreen onions
2 teaspoons rice wine vinegar
¼ teaspoon kosher salt, or to taste
¼ teaspoon each of white, black and red pepper, or to taste
In a large saucepan, over high heat, bring enough salted water to cover the potatoes to a boil. Add potatoes and reduce heat, simmering 10 to 15 minutes, or until tender. Drain the potatoes and let cool to room temperature.
Peel eggs and coarsely chop them to about the same size as the potatoes. In a medium to large mixing bowl, whisk together mayonnaise, Dijon mustard, shallots, hot pepper, rice wine vinegar, salt and trio of pepper. Refrigerate 3 to 4 hours (longer is fine as well) to allow the flavors to blend.
An hour before serving, remove salad from refrigerator and gently fold in eggs, potatoes and green onions, lightly mixing until well combined.
Makes 6 servings.
(Photo courtesy of Chefs Choice)
