Happy Thursday Friends! Today I’d like to share a fun spin on the classic summer potato salad recipe.
I leave the potato skins on because that’s where most of the nutrients are stored, and because I think this adds to the flavor, texture and presentation. If you’re a peeling fiend though, feel free to go skinless!
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| Rinse and scrub four medium-sized Russets. |
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| "Fork" each potato multiple times to make for a quicker cooking time. |
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| Salt. |
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| Rub all over with Olive Oil. |
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| Bake on 400 degrees for an hour, or until tender. |
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| In the meantime, boil three large eggs. |
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| Chops a bunch of fresh chives. These are from the farmer's market. |
Once potatoes are finished cooking, place in large bowl and mash to oblivion with a fork or masher. Add 3 TBSP butter, 6 oz. sour cream, ¼ cup mayo, ½ cup mayo, chopped boiled eggs, and chives.
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| Combine. |
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| Serve up in a fancy glass or on your plate. Sprinkle with paprika. |
Info on The Mighty Chive, courtesy of Food.com:
An herb which resembles hollow blades of grass, and the smallest member of the onion family. Chives have a mild onion flavor. Their distinctive smell and taste is derived from a volatile oil, rich in sulphur and common to the onion family, but milder and more subtle in chives. Referred to only in the plural, because they grow in clumps rather than alone.
plural: chives
Season: available year-round
How to select: Look for slender green chives with a uniform green color and no signs of wilting or browning.
How to store: Store in plastic in the refrigerator for up to a week.
How to prepare: Often snipped and sprinkled on food just before serving for seasoning.
Matches well with: eggs, fish, potatoes, salads, shellfish, sole, soups
Substitutions: 1 tsp chopped green onion tops = 1 tbsp chopped chives
1 comment:
You are just cooking up a storm this month!
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