Summer is well on its way in Washington, DC and our Pickled Potato Salad is the perfect dish to bring to a Memorial Day barbecue or block party. For a lighter take on the classic, our recipe skips the mayo and adds fresh veggies, relish, and red wine vinegar for a refreshing pop. Enjoy it with grilled meats, burgers, or alongside your favorite green salad.
FOUNDING FARMERS PICKLED POTATO SALAD
Makes approximately four-1 cup servings
1 ½ lbs Yukon potatoes, whole, washed and unpeeled
2 Tbl kosher salt
4 each garlic cloves, peeled and minced
3 Tbl red wine vinegar
1/4 cup red onion, julienned
3 Tbl olive oil
¾ tsp granulated garlic
¾ Tbl kosher salt
1/8 tsp white ground pepper
10 each brussels sprouts, outer leaves only
1/4 cup cauliflower florets, shaved
3 each asparagus stalks, trimmed and shaved
1/4 cup celery hearts, peeled and shaved
3 Tbl bread and butter pickle relish (your favorite brand)
¼ cup fresh parsley, stemmed and chopped
¼ cup fresh chives, sliced fine
Instructions: Place whole potatoes in boiling salted water and boil until cooked fork tender. While potatoes are cooking, make the dressing by combining minced garlic, red wine vinegar, red onions, olive oil, granulated garlic, ¾ Tablespoons salt and white pepper in a mixing bowl and set aside to allow the flavors to marinate.
When potatoes are done, drain water. DO NOT PEEL the potatoes. Dice the warm potatoes, 1/2 to 3/4 inch dice, and place in a large mixing bowl. Fold in the dressing, Brussels sprouts, cauliflower, celery, asparagus, relish, chives and parsley. Season with more salt if needed.