Potato Salad
By: Ian Sherman
Ingredients
- ☐4-5Large Russet potatoes
- ☐1Large yellow onion
- ☐5Celery stalks
- ☐1 cupMayonnaise
- ☐~Löwensenf mustard
- ☐~Rice vinegar
- ☐~Real Salt
- ☐~Dill (fresh)
Equipment needed
- ☐14 inStainless steel mixing bowl
- ☐~Bear claws
- Cut the potatoes width-wise into rounds, then quarter the rounds.
- Boil the potatoes until they’re tender.
- Small cut the onion and celery, put in mixing bowl.
- Mince the dill leaves.
- Prepare a large bath of ice water for the potatoes.
- Blanche boiled potatoes by fully covering them in the ice water.
- Strain the potatoes and add them to the mixing bowl, along with:
- A generous amount of “Real Salt” and pepper
- A small amount of olive oil.
- Mustard to taste.
- Rice vinegar.
- Minced dill leaves.
- Mix gently with the bear claws.
- Add mayonnaise as needed.
- Put in fridge, covered. Serve when cold.