Potato salad with some extra crunch thrown in. Bintji potatoes are great for this salad, but other starchy spuds will work as well. If your carrots taper to a diameter of less than ¼ inch, cut off the tips and just use the top ends of the carrots, using the tips for another dish.
INGREDIENTS:
1-1½ pounds Bintji potatoes, cut into ½ inch cubes, stored in water once cut 1 bunch radishes, cut into ¼ inch cubes (enough to equal 1 cup or less) 2-4 celery stalks, cut into ¼ inch cubes (enough to equal ¾ to 1 cup) 2-4 carrots, cut into ¼ inch cubes (enough to equal ½ cup) 1 bunch scallions, whites to equal ¼ cup sliced diagonally 45° 1/8th inch thick, greens sliced thinly on the diagonal to equal ¼ cup 1-2 cups Scotch kale, cut or torn into very small bits (use scissors or a sharp knife) Salt and pepper to taste 1 cup Creamy White Wine Honey Mustard dressing (see recipe), or as neededMETHOD:
Bring 2-3 quarts of water to a boil and salt liberally. Drain the potatoes then tip into the boiling water. Cook just until no longer raw/just tender. Immediately drain of all water and transfer to a non-reactive bowl large enough to hold all the salad ingredients. Add half the dressing and toss to coat all the potato bits. Allow to cool completely.
Once cool, add the rest of the ingredients except the kale and sliced scallion greens, and toss to mix with the potatoes. Taste, and add more dressing if needed. Season with salt and pepper.
Scatter the kale over the salad and drizzle with a little more dressing. Fold in without breaking up the potato pieces. The salad should not be dry, but there should not be a lot of dressing dripping from it when you fork some up. Add more dressing if needed. Scatter with the scallion greens, mix in, and the salad may be served. However, if it is allowed time for the flavors to marry it will taste better.
This salad may be made a day ahead. If doing so, wait to add the scallion greens until just before serving or they may discolor and their flavor will become rather strong and the pungent smell will overwhelm the salad.
Serves: 4
Source: Chef Andrew E Cohen
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