Think German Potato salad with a South West bent. The Purplette Quickles stand in for regular pickles, and the cilantro dressing takes the recipe South West.
INGREDIENTS:
1½ pounds (3-4 cups) Desiree Potatoes, cut lengthwise, then into ¼ inch thick slices 1½ – 2 cups Purplette Onion “Quickles” (see recipe), recipe modified by slicing 1/8th thick instead of 1/16th inch 1 cup Cilantro Vinaigrette, or as needed (see recipe) 1 cup green tops from Purplette onion bunch, sliced very thinly Salt and pepper to tasteMETHOD:
Bring a large pot of water to a boil. Salt very liberally. Once the water boils, add the potatoes. Cook until the potatoes are just barely done. Tip into a strainer gently and drain thoroughly.
While the potatoes cook, coarsely chop the quickles.
As soon as the potatoes are drained, scatter the quickles over them, and then drizzle the dressing over the still hot potatoes. Gently toss to coat the potatoes with the dressing. Season with salt and pepper and allow to cool.
Cool the salad in the refrigerator, then scatter the onion greens over the salad and mix in.
Serve cool or at room temperature.
Serves: 4
Source: Chef Andrew E Cohen
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