WTF potato salad recipe

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  • Yield: 6 as a side dish


  • ¾ cup mayonnaise, preferably Duke’s
  • 2 tablespoons sour cream
  • 2 garlic cloves, minced
  • 2½ tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 5 dashes hot sauce (my favorite is Texas Pete)
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon sea salt
Potato Salad
  • 2 large eggs, preferably organic
  • 2 teaspoons olive oil
  • 4 ounces shiitake mushroom caps, thinly sliced
  • 1 teaspoon soy sauce
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • 1 tablespoon sea salt, plus more to taste
  • 2 pounds fingerling potatoes, scrubbed
  • 4 ounces sugar snap peas
  • 6 ounces country ham, finely diced
  • 1 red bell pepper, cored, seeded, and sliced into ribbons
  • 1 yellow bell pepper, cored, seeded, and sliced into ribbons
  • 2 celery stalks, thinly sliced
  • 4 pickled okra, thinly sliced (substitute 7 cornichons if you don’t have pickled okra)
How to Make It
    To make the Dressing
  1. Combine all the ingredients in a bowl and whisk well. Cover and refrigerate until ready to use.
  2. To make the Potato Salad
  3. Place the eggs in a medium saucepan, add 4 cups tepid water, and heat over medium-high heat. Bring to a gentle simmer and cook for 12 minutes. Drain the eggs and chill them under cold running water. Peel gently and reserve in a bowl of cold water in the refrigerator until ready to use.
  4. Meanwhile, heat the olive oil in a small skillet over medium heat. Add the mushrooms, soy sauce, and pepper and panfry the mushrooms, stirring constantly, until wilted and nicely browned, 6 to 8 minutes. Transfer to a plate and set aside.
  5. Combine 8 cups water and the salt in a large pot, add the potatoes, and bring to a boil over high heat. Cook for 16 minutes, or until the potatoes are tender but still have a little resistance when you insert a toothpick into one of them.
  6. Turn off the heat and add the sugar snap peas to the pot. Wait 2 minutes, then drain the potatoes and sugar snap peas in a colander and chill under cold running water.
  7. Cut the potatoes into bite-sized pieces and toss into a large bowl. Add the sugar snap peas, shiitake mushrooms, diced ham, bell peppers, celery, and pickled okra. Add just enough dressing to coat the vegetables, tossing gently. Taste and adjust the seasoning with salt and pepper.
  8. Transfer the salad to a large platter and top with the hardboiled eggs, cut in half.

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