Post by wilderness on May 27, 2024 10:24:10 GMT -5
Potato Salad With Tartar Sauce and Fresh Herbs-Birdy
cooking.nytimes.com/recipes/1022356-potato-salad-with-tartar-sauce-and-fresh-herbs
Christopher Simpson for The New York Times.
30 minutes
Most potato salad recipes call for tossing together all the components, but this one calls for assembling the dish in layers, and for brightening — and loosening — the traditional mayonnaise dressing with pickles and their brine. The steps are simple, and the key is in the potato treatment: Boil the potatoes and slice them into rounds, then immediately douse them with fragrant pickle brine and olive oil, so they soak up flavor and retain moisture. Prepare your potatoes and tartar sauce in advance, then assemble before serving, draping your seasoned potatoes on a platter, drizzling them with the loose tartar sauce and sprinkling with herbs and lemon zest for a modern update on a classic.
Yield:6 servings
Kosher salt and black pepper
2 pounds small (2- to 3-inch-long) red potatoes, scrubbed
⅔ cup mayonnaise
¼ cup minced bread and butter pickle chips, plus 5 tablespoons brine
2 tablespoons minced, drained jarred capers
1 garlic clove, minced
1 lemon
3 tablespoons olive oil
Torn fresh parsley and dill, for garnish
Step 1
Bring a large pot of heavily salted water to a boil over high. Add the potatoes and cook until tender when speared with a fork, about 10 to 20 minutes. Transfer to a large colander to drain and cool.
Step 2
While the potatoes cook, prepare the tartar sauce: In a small bowl, whisk together the mayonnaise, minced pickles and 2 tablespoons pickle brine, minced capers, garlic and 1 teaspoon lemon juice. Season with salt and pepper; set aside.
Step 3
Once cool enough to handle, slice the cooked potatoes crosswise into 1-centimeter-thick rounds. Transfer to a large bowl, drizzle with 3 tablespoons olive oil and the remaining 3 tablespoons pickle brine. Season generously with salt and pepper, and toss to coat. Arrange on a large serving platter in an even layer, setting some of the rounded pieces skin-side up.
Step 4
Just before serving, drizzle with the tartar sauce and top with torn parsley and dill. Zest the lemon on
COOKING NOTES
Delia Smith puts a half teaspoon of mustard powder in her tartar sauce and I can highly recommend that. You can either get Colman's mustard powder, or grind down some yellow mustard seeds in a pestle and mortar. It brightens the sauce considerably. Personally, I also prefer cornichons, for their crunch and sourness, over bread and butter pickles, which tend to be very sweet a lot of the time. But that is of course a matter of taste.
I made this recipe by accident and will say it’s an inspired combo. Was serving blackened grouper- made Ina G’s tartar sauce recipe and I grilled some fingerling potatoes in a foil packet with thyme and garlic. The tartar sauce with those potatoes…. As the kids say these days: sheeeeeeesh! Delish
Dousing the warm potatoes in pickle brine and oil yields a very flavorful end product. I learned to do that with vinegar and a little water when living in Germany. This recipe might even get me away from my Mother's potato salad! Thank-you so much for this recipe
The easy way out is to use pickle relish! It's easy to make your own tartar sauce to taste, and the result is so much better. But in a pinch? Mayonnaise and pickle relish!
Prepared as written, though I did add about 1/4c finely chopped celery. This was a definite do-over, and will appear several times this summer. Leftovers also tasty. Contrary to instructions, mixing all together really is ok, and convenient
OMG! It’s way past time to acknowledge the awesome paring of potatoes with tarter sauce. Growing up in San Francisco, we were frequent diners at Fisherman’s wharf. Tarter sauce was served to accompany the fish but I asked for extra as a substitute for Ketchup on my French fries. Yum!
Really, really delicious. I used garlic dill pickles and brine from our local farmers market and it was perfect. 10/10
7/21. Really delicious. Made almost as directed except did not add lemon juice and garlic to tartar sauce. So nice w roasted sausages w cherry toms, evoo, balsamic vinegar and cherry toms. Pretty easy too. Good use for leftover tartar sauce too
This dish has been wildly popular at picnics and potlucks. I used olive-oil mayonnaise, which seemed lighter and more flavorful to me. The brine on warm potatoes fixes the bright flavor. Careful not to overcook the red potatoes.
Excellent. Some thinly sliced radishes and green onion added a nice crunch and colour. Also swapped in a few tbs of the mayo with sour cream but I am not sure this mattered much.
I had two pounds of bite-sized organic potatoes and cooked them whole, draining and tossing right away in the oil and brine since I was not going to half them. It worked. I substituted dill pickles and used Vegenaise, but otherwise followed the recipe. I piled 6 or 7 potatoes on a bed of fresh greens - The fresh herbs really made the difference. My husband LOVED this.
Deeeeelicious!!! Oh man! I made this with Golds instead of Reds, because that is what I had on hand. I decided to leave the capers whole, and used a handful of fresh dill at the end and no parsley. I would serve this to company.
over the past couple of years this has become our go-to potato salad recipe! so delicious and is a hit every time we bring it to potlucks and bbqs. I don't always have capers on hand, so I sometimes use olives, or just more pickles. the combination of the brine and fresh herbs is perfection.
cooking.nytimes.com/recipes/1022356-potato-salad-with-tartar-sauce-and-fresh-herbs
Christopher Simpson for The New York Times.
30 minutes
Most potato salad recipes call for tossing together all the components, but this one calls for assembling the dish in layers, and for brightening — and loosening — the traditional mayonnaise dressing with pickles and their brine. The steps are simple, and the key is in the potato treatment: Boil the potatoes and slice them into rounds, then immediately douse them with fragrant pickle brine and olive oil, so they soak up flavor and retain moisture. Prepare your potatoes and tartar sauce in advance, then assemble before serving, draping your seasoned potatoes on a platter, drizzling them with the loose tartar sauce and sprinkling with herbs and lemon zest for a modern update on a classic.
Yield:6 servings
Kosher salt and black pepper
2 pounds small (2- to 3-inch-long) red potatoes, scrubbed
⅔ cup mayonnaise
¼ cup minced bread and butter pickle chips, plus 5 tablespoons brine
2 tablespoons minced, drained jarred capers
1 garlic clove, minced
1 lemon
3 tablespoons olive oil
Torn fresh parsley and dill, for garnish
Step 1
Bring a large pot of heavily salted water to a boil over high. Add the potatoes and cook until tender when speared with a fork, about 10 to 20 minutes. Transfer to a large colander to drain and cool.
Step 2
While the potatoes cook, prepare the tartar sauce: In a small bowl, whisk together the mayonnaise, minced pickles and 2 tablespoons pickle brine, minced capers, garlic and 1 teaspoon lemon juice. Season with salt and pepper; set aside.
Step 3
Once cool enough to handle, slice the cooked potatoes crosswise into 1-centimeter-thick rounds. Transfer to a large bowl, drizzle with 3 tablespoons olive oil and the remaining 3 tablespoons pickle brine. Season generously with salt and pepper, and toss to coat. Arrange on a large serving platter in an even layer, setting some of the rounded pieces skin-side up.
Step 4
Just before serving, drizzle with the tartar sauce and top with torn parsley and dill. Zest the lemon on
COOKING NOTES
Delia Smith puts a half teaspoon of mustard powder in her tartar sauce and I can highly recommend that. You can either get Colman's mustard powder, or grind down some yellow mustard seeds in a pestle and mortar. It brightens the sauce considerably. Personally, I also prefer cornichons, for their crunch and sourness, over bread and butter pickles, which tend to be very sweet a lot of the time. But that is of course a matter of taste.
I made this recipe by accident and will say it’s an inspired combo. Was serving blackened grouper- made Ina G’s tartar sauce recipe and I grilled some fingerling potatoes in a foil packet with thyme and garlic. The tartar sauce with those potatoes…. As the kids say these days: sheeeeeeesh! Delish
Dousing the warm potatoes in pickle brine and oil yields a very flavorful end product. I learned to do that with vinegar and a little water when living in Germany. This recipe might even get me away from my Mother's potato salad! Thank-you so much for this recipe
The easy way out is to use pickle relish! It's easy to make your own tartar sauce to taste, and the result is so much better. But in a pinch? Mayonnaise and pickle relish!
Prepared as written, though I did add about 1/4c finely chopped celery. This was a definite do-over, and will appear several times this summer. Leftovers also tasty. Contrary to instructions, mixing all together really is ok, and convenient
OMG! It’s way past time to acknowledge the awesome paring of potatoes with tarter sauce. Growing up in San Francisco, we were frequent diners at Fisherman’s wharf. Tarter sauce was served to accompany the fish but I asked for extra as a substitute for Ketchup on my French fries. Yum!
Really, really delicious. I used garlic dill pickles and brine from our local farmers market and it was perfect. 10/10
7/21. Really delicious. Made almost as directed except did not add lemon juice and garlic to tartar sauce. So nice w roasted sausages w cherry toms, evoo, balsamic vinegar and cherry toms. Pretty easy too. Good use for leftover tartar sauce too
This dish has been wildly popular at picnics and potlucks. I used olive-oil mayonnaise, which seemed lighter and more flavorful to me. The brine on warm potatoes fixes the bright flavor. Careful not to overcook the red potatoes.
Excellent. Some thinly sliced radishes and green onion added a nice crunch and colour. Also swapped in a few tbs of the mayo with sour cream but I am not sure this mattered much.
I had two pounds of bite-sized organic potatoes and cooked them whole, draining and tossing right away in the oil and brine since I was not going to half them. It worked. I substituted dill pickles and used Vegenaise, but otherwise followed the recipe. I piled 6 or 7 potatoes on a bed of fresh greens - The fresh herbs really made the difference. My husband LOVED this.
Deeeeelicious!!! Oh man! I made this with Golds instead of Reds, because that is what I had on hand. I decided to leave the capers whole, and used a handful of fresh dill at the end and no parsley. I would serve this to company.
over the past couple of years this has become our go-to potato salad recipe! so delicious and is a hit every time we bring it to potlucks and bbqs. I don't always have capers on hand, so I sometimes use olives, or just more pickles. the combination of the brine and fresh herbs is perfection.
