Scrumptious readers, thank you for being patient. In the past month I've packed up our life in Northern California and moved back to my beloved New York. It's been a crazy and intense month, with no time for cooking anything other than the very quick basics that I know you've already mastered! Mr. Scrumptious and I are positively thrilled to be back in New York and have spent the first week completely over-indulging in the fantastic new restaurants that have popped up in the 20 months we were away.
So, soon, I know I'll be cooking and cranking out the recipes and postings again. But since it's a huge picnic weekend here in the States, I thought I'd post a repeat from a couple of years ago. Still phenomenal, my potato salad standard now which will be heading to Central Park with us tomorrow. It's my "Banana-Mustard Potato Salad". Many of you may not have seen this before, for those of you who have maybe now is the time to give it a whirl! It's fantastic! I like to keep the recipe for potato salad simple: no raw onions, no pickles, no celery. Make it the way you want of course, but you really need to try the banana-mustard at least once to put an amazing twist on your regular recipe.
2 lbs. small white creme potatoes, skins on
1 large egg, hardboiled
1/3 c. banana-mustard
1 T. extra virgin olive oil
3 T. mayonnaise
1 fresh scallion
1/8 tsp. paprika
kosher salt to taste
freshly ground white pepper to taste
1. Make banana-mustard according to recipe.
2. Bring a large pot of salted water to boil and submerge potatoes in the boiling water. Let potatoes cook until fork-tender, about 15-17 minutes if using small ones. I also boil the egg with the potatoes, and just remove it after 10 minutes.
3. Add the banana-mustard to a bowl. Add the mayonnaise and whisk briskly to incorporate. Slowly drizzle in the extra virgin olive oil and set the banana-mustard mayonnaise dressing aside.
4. Drain potatoes, let cool and peel by scraping the skin off with the back of a knife. Cut into quarters and dice the egg. Season the potatoes and egg with kosher salt and freshly ground white or black pepper. Toss gently.
5. Pour in banana-mustard-mayonnaise dressing while the potatoes are still slightly warm, to coat the potatoes evenly with the dressing.
6. Chill for at least three hours in the refrigerator. When ready to serve, garnish with the diced scallion and paprika.