Smoky Mustard Triple Onion Potato Salad

Nothing says summer like plain old potato salad with mayo, hardboiled eggs and green onions. Sadly, fewer and fewer people love this old-style summer dish. Vinaigrettes on potatoes are more in vogue, and power to them. A lovely way to add some flavour to a potato salad, and certainly safer than mayonnaise on a sunny day.

For this recipe, I have rudely gone back to my smoky onion pickles, like a mantra that I can’t stop chanting, a recipe I can’t stop spinning. Or a song stuck in your head, that you must get out by singing and driving everyone around you nuts. Except I can’t sing (or so I’ve been told). However, no one ever complains about the smoky onion pickles. Go on and make a batch. Super easy and really worth the effort for their versatility and strong umami hit.

If you don’t want to be bothered, just use the old trick of softening your onions by fine chopping them and adding them to the vinegar as the water is boiling for the potatoes, and add a bit of Lapsang Souching to the vinegar. You can fish it out afterwards, using a teabag or fine chop it and leave it in. Either way, you’ll achieve that lovely smoky, malty flavour without having to do the extra step of making the pickles. I just always have them on hand.

I also have the benefit of always having a selection of Kozlik’s amazing mustards handy, so I doubled down on the smoky flavour with their Sweet & Smokey Mustard.

I quickly brown some shallots or thin sliced onions in simmering oil, (à la Barefoot Contessa style) and then top the whole mess with chives, or green onions, or garlic scapes – whatever is handy.

Now, if instead of the frizzled onions, you wanted to caramelize some instead, and then top your potatoes with some Gruyere or Jura, well, no one would object! Reheat those on the bbq in a cast iron pan or brulée them in the oven and you’re a star. But the point is, these potatoes have plenty of flavour cold and can stand up to anything else just on their own.

SMOKY MUSTARD TRIPLE ONION POTATO SALAD

This potato salad is infused with the flavours of mustrad, onions and smoke for a new summer staple.
Course Side Dish
Cuisine American, British, Canadian

Ingredients
  

  • ½ cup smoky onions, minced fine Or plain onoin, minced fine
  • 1 cup smoky onion vinaigrette Or plain white wine vinegar, with lapsang souching
  • 2 tbsps onion powder
  • ¼ cup dijon mustard, preferably Kozlick's Sweet & Smoky
  • 1 tbsp salt, fine ground
  • fresh ground pepper, to taste
  • 1 3 lb bag of yellow or red potatoes
  • ½ cup fresh chives
  • 2 shallots (or 1 onion)
  • vegetable oil

Instructions
 

  • Cut potatoes in quarters, then boil in a generous amount of well-salted water.
  • If you are using the smoky onion pickles, fish out the pickles from their vinegar, chop them fine with the tea leaves, and mix them in a bowl with all of the other ingredients.
  • If you are starting from scratch, place 4 tea bags or ¼ cup of lapsang souching in the vinegar. If you want to place the loose tea in a tea filter, you can remove it later. If you like to eat tea leaves, as I do, leave them in, breaking them first into tiny bits. Fine chop the onions and let both the tea and onions sit in the vinegar for at least 15 minutes. Then add the onion powder, salt, pepper and mustard.
  • When the potatoes are just cooked through, drain then. Add the vinaigrette while they are hot.
  • Thinly slice two shallots or one onion in simmering oil. Cook them, watching all the time, until they turn brown and crispy. Quickly drain them on paper towel.
  • Add chives or green onions right before you serve.
Keyword #lapsangsouching, #potatosalad, #smokyonions

Wannabe Italian Potato Salad

Mayonnaise or vinaigrette? Neither! This potato salad only uses olive oil—the best you have—to bind the potatoes together. Don’t be tempted to add balsamic vinegar, that’s not what this dish is about. Eat it hot or cold, same day or made ahead. Everybody who I’ve ever served this to has immediately declared it to be their favourite potato salad ever. With thanks to my lovely friend MJ who served it to me many years ago in Montreal. 

Reading the ingredient list, you may find the proportions of oil and garlic here a little extra. Please consider that when dining at your favourite restaurant, you don’t really want to know how they made it taste that good. Or, cut the recipe in half and it suddenly sounds like it contains more reasonable amounts. I honestly never measure my ingredients when I make this. But since this is a recipe, let’s just accept that we are using a heavy hand with a very short ingredient list. Don’t let that put you off trying it. People love it! Promise. I would not lie about potato salad. And don’t skimp on the garlic, or your potatoes will be underwhelming. 

Ingredients

  • 2 lbs new potatoes
  • 8 cloves garlic
  • 1 cup best quality olive oil
  • 2-3 cups fresh basil leaves
  • Sea salt 

Bring a large pot of water to a boil with handful of kosher salt. The salt will season the potatoes as they cook. For smaller potatoes, cut them in half. For larger ones, cut them in quarters. Even proportions being the thing for even cooking. Boil them until a fork goes in easily into the middle. 

While the potatoes are cooking, peel and mince your garlic. Wash the basil—honestly, this is the longest and most tedious part—and get rid of any stems. Spin them dry in a salad spinner—you don’t want to add water to the salad. Reserve a handful for decoration and chop the rest roughly. 

When the potatoes are cooked and drained, put them in a large bowl and toss them immediately with a LOT of salt* and garlic. Slosh some olive oil—about half—over the potatoes and stir it in, then add the basil to the still hot potatoes. Stir it in until all wilted, then add the rest of the oil and more salt if desired. It doesn’t matter if the potatoes get a little crumbly or mushy around the edges. You can’t really mess up potatoes. 

Grind fresh pepper on, then top with whole leaves as garnish. Watch them be devoured! And when people ask you for the recipe, you can honestly say you just threw a few ingredients together. 

notes:

  • No iodized salt! Kosher or sea salt only. You will easily taste the iodine in this simple dish.
  • This is a decadent but excellent use of your best quality olive oil. I use Single Grove.