Our Pitmaster Club members post recipes in The Pit and occassionally we ask for permission to share the best recipes with the public. Here is one by Mosca (Tom Brenholts). That’s him, below.
This tasty spin on potato salad is a bit sharper tasting than traditional American style potato salad, thanks to a healthy dose of vinegar in the dressing. It is more akin to German style potato salad without the mustard and served cold instead of warm. Try swapping this recipe for the old stand by at your next backyard party.
½tablespoonsea salt, plus some for the cooking water
1teaspoonfinely ground black pepper
Optional addition. Sprinkle in some crumbled bacon for added flavor and a nice contrasting textural element.About the scallions. Rinse any grit or dirt off, trim off the root end and slice thinly starting at the white end and stopping when the stalks transition from light to dark green. The dark green is too coarse in texture here. You want to avoid using the dark green tops.About the vinegar. The taste of white balsamic vinegar varies widely from sweet to sharp. If you don’t have access to white balsamic, you can substitute another vinegar like rice vinegar, white wine vinegar, or even apple cider vinegar.
Cook the spuds. Quarter the potatoes (leave the skins on) and add them to a pot large enough to cover them fully with water. Add plenty of salt to the water to season the potatoes, and bring the water to a simmer. Simmer until the potatoes are soft enough to pierce through with the tip of a knife or toothpick, maybe 15 to 20 minutes. Then strain and cool them.
Mix everything else. Chop the celery, scallions, and parsley. Peel and coarsely chop the hardcooked eggs. In a large bowl, whisk the vinegar while very slowly adding the oil, whisking until the mixture thickens slightly. Add the cooled potatoes, celery, scallions, parsley, eggs, salt and pepper, and toss everything together well until all of the dressing has been absorbed and the salad is thoroughly mixed.
Season and chill. Taste the salad and adjust the seasonings to your taste preference. If you find it too tart, add a pinch of sugar to sweeten it up. Pop the salad into the fridge for an hour to allow the flavors to meld. The salad can even be made a day ahead of time to save prep time on the day of a large cookout.
Dave Joachim - Editor of AmazingRibs.com, David Joachim has authored, edited, or collaborated on more than 45 cookbooks, four of them on barbecue and grilling, and his Food Science column has appeared in "Fine Cooking" magazine since 2011. He’s a perfect match for a website dedicated to the “Science of Barbecue and Grilling.”
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