Burning with guilt over my lack of participation, I offer up this recipe from my food guru, Deborah Madison. I made this yesterday for a li'l Easter bbq. Quite yum: Picnic Potato Salad with Marjoram and Pickled Onions. Note: I used ground thyme and left out the bell pepper and capers because, yes, I'm a freak.
1 lg. dark red onion, finely diced
1/2 c. apple cider vinegar
Salt and freshly milled pepper
1/2 c. olive oil
3 lbs boiling or waxy potatoes
2 T dijon mustard
3 lg garlic cloves, pounded or put through a press
3 T capers, rinsed
1 bell pepper, any color, finely diced
4 celery ribs or 1 fennel bulb, finely diced
3 T chopped marjoram
1 T chopped thyme or lemon thyme
Put the diced onion in a strainer. Bring a kettle of water to a boil and pour it slowly over the onion. Shake the onion dry and put it in a large salad bowl. Add the vinegar, 1 t. salt, several grinds of pepper, the oil and set aside.
Cook the potatoes, then peel and slice them. While still warm, add them to the onion along with the mustard, garlic, and capers. Toss gently with a soft rubber spatula. Spank yourself with the soft rubber spatula. Caress your--oops. Sorry. Got distracted. Add the bell pepper, celery, and herbs and toss once more. Taste for salt and grind in plenty of pepper.
[I'm assuming you are all smarter than I am and don't need the potato-cooking directions.]Posted by leek on April 12, 2004 | TrackBack