|Day Part||Dinner, Lunch|
|Menu Part||Appetizer/Small Plate|
Source: United States Potato Board
Adding vegetables to potato salad boosts nutrition, color and general appeal. Here, chef Goetze chooses Brussels sprouts, cauliflower, asparagus and celery to toss with cooked Yukon Gold potatoes, but any seasonal vegetables can work. The pickling component comes from the easy addition of bread-and-butter pickle relish or chopped pickles.
9 lb. Yukon Gold potatoes
1 cup plus 2 tbsp. extra-virgin olive oil
1 cup plus 2 tbsp. red wine vinegar
1½ cups thinly sliced red onion
3 tbsp. minced garlic
2 tbsp. kosher salt
1 tbsp. granulated garlic
¾ tsp. ground white pepper
6 loosely packed cups outer Brussels sprouts leaves
2 cups sliced cauliflowerets
1½ cups sliced celery
1½ cups 2-in. pieces thin asparagus spears
1 cup bread and butter pickle relish or chopped bread and butter pickles
1½ cups finely chopped flat leaf parsley
1½ cups finely chopped chives
- Simmer potatoes in salted water to cover until tender, about 15 min.
- Meanwhile, make dressing: In large bowl, whisk oil, vinegar, onion, garlic, salt, granulated garlic and white pepper until blended.
- Drain potatoes and when cool enough to handle, but still warm, cut into ½- to ¾-in. dice, leaving skins on. Gently toss potatoes with dressing; fold in Brussels sprouts leaves and remaining ingredients. Season to taste with salt.