Ultimate Potato Salad
Makes 10 servings
Haute Dish executive chef Landon Schoenefeld takes comfort-food classics and makes them better. Here, he works his magic with Grandma’s potato salad by adding pickled radishes, Marcona almonds, and bacon for a little crunch, texture, and zing.
½ c. rice vinegar
¼ c. sugar
¼ c. water
1 c. quartered radishes
1 large yellow onion, halved and thinly sliced
4 stalks celery, diced small
5 russet potatoes, peeled and diced large
salt
2 c. mayonnaise (Hellmann’s preferred)
1 c. prepared yellow mustard
¼ c. chopped dill
¼ c. minced chives
6 hard-boiled eggs, chopped
1 c. Marcona almonds
1 c. bacon, cooked and crumbled
1. In a small bowl, combine vinegar, sugar, and water until sugar is dissolved. Add radishes and chill. (Can be made one day ahead.)
2. In a large bowl, combine onion and celery. Set aside.
3. Place potatoes in a large pot and fill with water to cover potatoes by 1 inch. Add enough salt that the water tastes salty (like the ocean). Set pot over medium-high heat and bring to a boil. Boil potatoes, uncovered, until just tender. Drain and transfer to bowl with onions and celery.
4. Using a wire whisk, mash some potatoes while mixing with onions and celery. Add mayonnaise and mustard, and mix thoroughly, mashing more potatoes for a combination of mashed and chunky potatoes. Let cool to room temperature.
5. Stir in dill, chives, eggs, almonds, and bacon. Drain radishes and add to salad. Season with salt to taste. Serve at room temperature or cold. (Can be made one day ahead.)
