Thursday, June 23, 2011

Bohemian Potato Salad

I am a little late posting about June's Daring Kitchen Challenge --summer travel, my freelance gig, and computer problems are eating into my blogging time in a big way. June's challenge was to make some sort of ethnic potato salad. On the heels of my visit to the Patak-Bohemia Sausage Chalet, I decided to google "Bohemian Potato Salad" to see if anything interesting popped up. I looked at several recipes for Bohemian and Czech Potato Salad, then took the common components -- new potatoes, red onion and dill -- and created my own recipe.

Bohemian Potato Salad

Ingredients:
  • 2 pounds small new potatoes
  • 1/4 cup white vinegar
  • 1/2 cup thinly sliced red onion
  • 2 tablespoons minced fresh dill, plus extra for garnish
  • 2 tablespoon mayonnaise
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Directions:
  1. Scrub the potatoes then put them in a medium saucepan and cover them with cold water.
  2. Bring to a boil then cover the pot and simmer until the potatoes are tender (20-30 minutes depending on size).
  3. Drain the potatoes. While they are still warm, gently halve (or quarter, depending on size) the potatoes and place them in a bowl. Pour the vinegar over the warm potatoes.
  4. Add the onion, dill, mayo, salt and pepper to the bowl and mix gently to combine.
  5. Let potatoes stand for 15-20 minutes. Serve slightly warm or at room temperature with a sprig of dill for garnish.
Yield: 6-8 servings
Prep time: 15 minutes
Cook time: 20-30 minutes

This goes together really quickly. There is minimal prep since the potatoes are not peeled -- just slicing a little onion and mincing some dill. Do be sure to use fresh dill and have a little extra on hand for a pretty garnish.
The potato salad was served with a variety of the sausages from the Sausage Chalet and my pickled onions. I grilled the sausages and served dinner on the deck for a perfect early summer meal.
The light and slightly creamy potato salad contrasted nicely with the grilled pork sausages. After dinner, the leftover potato salad and pickled onions got packed away together. The combination was even more delicious! Bohemian Potato Salad 2.0 will be appearing at my next barbecue with some of my pickled onions subbing for the sliced raw ones I used here.

2 comments:

Sam @ My Carolina Kitchen said...

Yum. I love dill in potato salad and think it brings a lot of freshness to the dish. You don't see it very often - certainly not often enough for me.
Sam

Lynn said...

And even better when the dill comes from your own garden...