Saturday Beefcake: Cool Potato on a Hot Summer Day


The key to good potato salad, by the by, is marinating the major participant in this creation, the potato.


Giovanni's Potato Salad

Baby Potatoes, boiled and marinated in olive oil, wine vinegar, garlic and a dash of worcestershire.
Pitted Chopped Black Olives
Chopped Whole Fennel or Celery
Hard Boiled Eggs
Paprika
Mayonnaise
Lemon zest
Salt, Pepper

1. The amounts are left to the creative cook.
2. After marinating for at least 3 hours, drain the potatoes. If you don't have baby potatoes diced red are also very good. Don't rinse them.
3. Toss with the olives and the fennel/celery.
4. Slice the eggs. Put some slices aside for garnish and the others chop to toss with the potato mixture.
5. If there is the wherewithal and the will power, homemade mayonnaise is excellent. If not, add a bit of lemon zest to commercial mayo and then toss it with the potato mixture. Use your best creative judgment as to how much.
6. When complete sprinkle with paprika to add a bit of colour and garnish with the egg slices.


This is a great side along with cold Poached Salmon or Vitello Tonnato or a lunch meat tray.


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