Food Challenge Week 2: NY Deli Style Dill Potato Salad

Two weeks into my challenge and I’m feeling pretty good. I have been asked a few times whether I have a list of possible recipes, which sounds like a good idea, but I haven’t had the time to sit and think of one yet!

Last week’s recipe was a little of a let down, so this week I decided to try something a little lighter, and make something I would be able to add to my daily work lunches.

I’m a HUGE fan of the humble potato. If I was told I could only pick one ingredient to eat the rest of my lifetime it would be a potato. When I was in New York last, I ate the most incredible potato salad at Katz’s Deli, I think I reminisce about this salad at least a few times a week still, and this trip was over 2 years ago now!

So, a while back I picked up a recipe book called New York Cult Recipes.

recipe books

Inside it talks about fantastic eateries (Katz’s being one of them) and although the recipe for potato salad inside this book doesn’t replicate the one I ate on that trip, having never made potato salad before, I thought this was probably a good place to start.

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You start off with your potatoes (700g) and you chop them into quarters or smaller, depending on how big your new potatoes are.

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The recipe said to peel the potatoes first, but who has the patience to peel new potatoes? You boil them for about 10 minutes on a slow boil until they’re cooked through but still a little firm. Then drain and rinse with cold water to stop the cooking process. These then can be left to cool.

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Chop your red onion (50g) really small, and then put this into a bowl of cold water for a few minutes and drain. This will get rid of some of that acridity you get from a raw onion.

You put 1 1/2 tablespoons of capers, the drained red onion and the cooled potatoes into a big bowl, ready for the dressing.

Now, there’s a lot of sugar in this dressing. An alarming amount – and when I tasted it after I’d made it, I was a little shocked. But actually it worked really well with the rest of the ingredients and there was a good balance of flavours. So please run with it.

For the dressing you add caster sugar (40g), 2 pinches of salt and 2 grinds of the pepper mill, 1 garlic clove, 1 1/2 tablespoons of rice vinegar (I used rice wine vinegar), mayonnaise (60g) and natural yogurt (60g). Mix all of this together until all the sugar has dissolved and everything is combined. Give it a taste and make sure it feels balanced – it will taste sweet, like I said.

Then you add some finely chopped fresh dill (1 tablespoon).

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Add all of this to the potatoes, and stir gently, making sure not to crush the potatoes.

My potatoes were still quite firm (that’s what she said), so there was no risk of that!

Then you just chill and serve as and when you want to eat it. This recipe says it’ll serve 6 people. I divided it between 5 working days as an accompaniment to a fresh salad.

I used soy plain yogurt and found the dressing to be fairly runny. It also separated a bit between servings so I had to keep mixing it before serving. But it tasted REALLY good.

Not the most photogenic of concoctions though…

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I really enjoyed the addition of the dill in this, which made the whole dish special in my opinion. I’ll probably end up making this again!

I give this recipe 8/10 🙂

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