Garbage potato salad
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4 Servings
30 Minutes
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Inspiration
We were at the in-laws again last weekend, dog-sitting a little piglet named Molly and helping Lexi's grandmother move house. When we broke for dinner, I was charged with pulling together a side dish that could go just as well with Nonna's BLT as it did with our veggie burgers; when we came home, we found out that what I'd cooked up was equally at home in that most Western-New York of culinary applications, the humble garbage plate.
This is an apologia for the name of this dish. I promise, all that creamy, dilly goodness is much more wholesome than it sounds (and the perfect counterpoint to ketchup, mustard, mac 'n' cheese, hotdog coins, and curly fries).
- Steve
Ingredients
4 sprigs dill, chopped very finely
4 small red potatoes (or 10 baby red potatoes), chopped into ½” pieces
2 large eggs
2 Tbsp mayo
1 green onion, sliced thinly
½ shallot, sliced thinly
juice of ½ a lemon
¼ cup sweet peas (optional)
1 capful white balsamic vinegar
1 capful apple cider vinegar
black pepper
Method
Add the potato pieces to a small sauce pot and cover with cold water, then stir in a big pinch of salt and the capful of apple cider vinegar. Turn the heat up to medium high. When the water comes to a boil, let it go for a few minutes before testing a potato with a knife to see if it passes through easily. If it does, remove all the potatoes to a colander using a slotted spoon, and allow to cool. Reserve the hot water.
Use it to hard-boil your eggs: get the pot back up to boiling (add a little more water to make sure the eggs will be mostly submerged) then drop them in and let them cook for about 10 minutes. Afterward, pull them out and shock them in ice water to halt the cooking process.
Once everything is cooked and cooled, peel the eggs and slice them in half. Squeeze the hemispheres of yolk into a medium-sized mixing bowl, and slice the whites. Add the mayo, lemon juice, and white balsamic vinegar and whisk to make your salad dressing (it’s alright if the yolks don’t completely break down in the process—it’s going to be a chunky dish anyway).
Add the potatoes, egg whites, onions, and shallots to the bowl and fold together until everything is evenly mixed, then sprinkle the dill on top and mix that in too (as well as the peas, if you’re using them). Once you’re done with that, all you have to do is taste for salt, crack some pepper on top, and serve!