We’re back in the city, back to eating on the back porch where all the appliances and boxes and torn-out stuff isn’t, back to walking Lou on the sidewalk instead of the beach. What I miss most about having a stove on this particular day is the ability to cook potatoes – the new ones with the thin skins that are just being pulled out of the dirt and sold in farmers’ markets. I could live on these sweet baby potatoes, for awhile, anyway – forked and doused in butter and lemon, with steak and gremolata, or in an uber-creamy potato salad. (It’s not just for picnics anymore.)
My pal Chef Michael Allemeier, one of the best chefs around, the guy who taught me to proof bread in a warm, steamy dishwasher after it finishes a load, came up with this recipe. It has blackberries (!) and fresh mint, along with all the other things that make a potato salad great, plus a hit of cream for maximum creaminess. I love that he uses peppery arugula and balsamic vinegar – this isn’t evident in the photo because when I pulled out my arugula, it was all shades of yellow, and my garden is struggling this year. If you have some, go for the greens.
Creamy Potato Salad with Berries and Mint
Recipe from Chef Michael Allemeier for the Dairy Farmers of Canada.
5 medium yellow-fleshed potatoes (about 2 lbs./1 kg)
2 hard cooked eggs, peeled
1/2 cup mayonnaise
1/3 cup whipping cream
1/4 cup sour cream
2 Tbsp grainy or Dijon mustard
1 Tbsp lemon juice
4 green onions, thinly sliced (green parts only)
1/4 cup loosely packed, thinly sliced fresh mint
2 cups mixed berries (blueberries, strawberries, blackberries, raspberries)
1 cup firmly packed baby arugula leaves, stems removed
1 Tbsp balsamic vinegar
Scrub potatoes and dice into 3/4-inch pieces. Cook in large pot of salted water until tender. Drain well; let cool slightly. Meanwhile, in a large bowl, mash eggs with a fork. Whisk in mayonnaise, whipping cream, sour cream, mustard, lemon juice, onions and mint, until creamy. Add warm potatoes to dressing; season to taste with salt. Cover and refrigerate until serving.
To serve, in a medium bowl, toss berries, arugula and balsamic vinegar; reserve some of the berries and arugula. Fold berry mixture into potato salad. Serve in a bowl or on a platter; garnish with reserved berries and arugula. Serves 6.