Thursday, August 6, 2009

A Charming Potato Salad

My gluten-free saga continues.

What I have learned of late:

When a tan, be-yoga-pantsed lady in the Gluten Free aisle at Whole Foods tells you that a certain frozen brownie product is “amazing,” remember that a real brownie may not have passed her lips since the dawn of Hammer Time and therefore her taste in what is “amazing” is completely suspect.

If you plan to eat quinoa this week, you will have had enough by Tuesday.

Lots of stuff (everything good) has gluten in it in some form. For example, most popular brands of mayonnaise contain the gluten thing. How dare they?

It is summer and a summer requirement for me is potato salad. I lifted this easy and good enough that you almost-don’t-miss-the-mayonnaise recipe for potato salad directly from the Karina’s Kitchen website. (Except for the my-two-cents parts in italics.) You normal folks should like it. (I tried it out on Jeff, Bob, Uncle Jerry, and Miss Ilene last week and no one appeared to spit it out into their napkin. Ringing endorsement!)

It’s even safe for the vegans, if you’re into that. But really, if you are into that, cut it out already.

Champagne Vinegar Red Potato Salad

1 bag of ripe and firm Red Bliss potatoes - about two pounds
1 medium purple or red onion
Organic extra virgin olive oil
Champagne vinegar (The Orange Muscat Champagne Vinegar from Trader’s is great.)
Sea salt and fresh cracked pepper
Tarragon - fresh, snipped, or dried (I believe fresh tarragon is the key ingredient here.)
Heat a large pot of fresh cold water to boil. Add some sea salt.

Wash off the potatoes; leave the skins on. Cut the potatoes into quarters or bite size chunks. Put them into the water and simmer until fork tender - about 20 minutes.

Meanwhile, dice the onion.

Drain the potatoes well and pour them into a large bowl. Add the onion and lightly mix. Add enough extra virgin olive oil to moisten the potatoes - about 1/4 cup or so. Drizzle liberally with the Champagne vinegar and toss. Taste test.

Add more if needed. Don't be stingy.

Season with sea salt, cracked pepper and tarragon. Mix well with a wooden spoon. I like to soften the shape of some of the potatoes, but not all. I prefer my potato salad with some definition.

And now you have a choice. You can serve it warm - which is divine. Or cover and chill it. Once chilled, taste test for seasoning adjustments because the chilling process dampens the flavors a bit.

Serves 4 to 6 of your favorite people.

7 comments:

  1. Miss Ilene vouches for the delciousness of the potato salad and the rest of the gluten free meal. I enjoyed it thoroughly.

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  2. I made your fruit cobbler a few weeks ago, really good!

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  3. Sounds yummy. I think a lightly seared piece of albacore would go nicely with that! Now my mind is on Tender Greens in CC. Damn, I love that restaurant!

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  4. I've had that... but with bacon pieces... very good :)

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  5. This would taste wonderful with my amazing home made rolls. Oops. I used a swear word, didn't I?

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  6. I'm so hungry now for potato salad

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