Total Time: Less than two hours
Yield: enough for 4-6 people
Ingredients:
3 medium/large russet potatoes - chopped & boiled with skin on
4 hard boiled eggs - chopped
1 medium tomato - diced
1 scallion - finely chopped
3 stalks celery - chopped
¼ cup parsley - chopped
2 cups microgreens
1 ½ cups mayonnaise
1 teaspoon salt
1 teaspoon pepper
½ - 1 teaspoon dry mustard
2 teaspoons fresh tarragon - finely chopped
1 teaspoon tamari
¼ cup red wine vinegar
¼ cup toasted sesame seeds
Instructions:
Cut the potatoes, leaving the skin on, and boil till a knife can easily pierce through - careful not to over boil. Drain the potatoes and place in fridge to cool
Boil your eggs, cool in fridge, peel when ready
Chop and prepare all other ingredients - combine all in a large bowl
Add the potatoes and eggs to the large bowl
Mix well, let chill, serve, enjoy!
I was so nervous about making potato salad and I don't know why because this batch was the bomb. My husband is a total freak for this dish so I was really nervous about taking this project on. He has some high standards in this area and is always very honest in his reviews and he eats more potato salad than anyone I’ve ever met. His only critique for this recipe is that it needs more mustard so definitely add more mustard to taste if you feel the same. I only used ½ teaspoon in my recipe and really enjoyed it. Like, I ate A LOT of potato salad last night. I’m going to eat more potato salad today because this recipe makes way too much for two people. This recipe is inspired by Kristina’s Potato Salad from a Moosewood Cookbook published in 1977. I changed over half the recipe based on what ingredients I had and my own personal flavor preferences so I deemed it appropriate to change the name of the recipe. If you’re out there, Kristina, thank you so much for the inspiration! Remember to make your potato salad hours or even overnight in advance for the ideal marination of flavors. *drools*
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