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The ubiquitous potato salad can often be a disappointment. On virtually every BBQ table spread, the potato salad runs the gamut from tangy treat that pairs perfectly with a hot-off-the-grill burger, to gloopy mess that no one touches. It also runs afoul of Mother Nature and becomes a bacteria trap under a penetrating summer sun.
But Shawn Gavin of Slofoodgroup has come up with a solution to prolong the life of the potato salad AND make it taste even more delicious so you can be sure you won’t disappoint anyone (especially yourself!) By adding sour cream to the mayo base you can keep the salad out longer (but still try to keep it out of the sun.) Chopped grilled chorizo gives the base some lovely spicy savory notes (omit it if you’ve got veggies to feed) and moves the potatoes from Germany to Spain. Dill lifts the flavor so the salad doesn’t seem so heavy. Celery might seem strange but it provides some crunch and doesn’t detract from the balance of the dish. I like using shallots as they impart a delicate, almost sweet flavor and aren’t as intense as regular onions. If you don’t like capers you can leave them out but they pack a salty punch that is really good here.
Are potatoes a health food? They often get a bad rap because of they way they are prepared, namely in the form of the french fry (or chips or frites, depending upon where you live) and many diets omit potatoes due to their high starch content. However, according to the National Potato Council, potatoes are naturally fat free, cholesterol free, and low in sodium. In addition, potatoes are an excellent source of vitamin C, and those eaten with the skin are a good source of potassium. Foods that are good sources of potassium and low in sodium, such as potatoes, may reduce the risk of high blood pressure and stroke.
So keep the skin on these spuds and make this salad for your next BBQ.
- 2 pounds new potatoes, cut into bite-size pieces (waxy potatoes are best)
- 1 celery stalk, finely diced
- 4-6 chorizo sausage links
- ½ cup sour cream
- 1 tablespoon capers, finely chopped
- 3 tablespoons mayonnaise
- 1 shallot, finely diced
- ½ teaspoon nutmeg
- 1 teaspoon Dijon mustard
- Flake sea salt and freshly cracked black pepper to taste
- 1 tablespoon fresh dill, finely chopped
1. Add the potatoes to a pot with salted cold water and bring to a boil; simmer for 15 minutes or until the potatoes are fork-tender; drain the potatoes and allow them to cool down completely.
2. Heat the barbecue grill or a griddle pan to medium-high; halve the chorizo sausages and grill until crisp around the edges and cooked through. Slice the sausage into bite-size pieces and set aside.
3. Combine sour cream, nutmeg, shallots, capers, mayo and mustard and mix well. Add the dressing over the cold potatoes and celery and fold in gently; season to taste.
4. Scatter the chorizo and dill on top to serve. Gavin suggests serving this Spanish-style potato salad with cornbread and an iced cold beverage. Serves 6.