soured cream and Onion Potato Salad

Ingredients for soured cream and Onion Potato Salad

• 900g baby Yukon Gold potatoes

• 240ml kosher salt, plus more

• 180ml de crème aigre

• 60ml de mayonnaise

• 1 cuillère à soupe de poudre d'oignon

• 2 cuillères à café de moutarde de Dijon

• 1 cuillère à café de poivre noir fraîchement moulu

• 1 gousse d'ail, finement râpée

• 1 bunch chives, thinly sliced, divided

• 1/4 small red onion, very thinly sliced through root end

• 120ml soured cream and onion crisps

Place potatoes in a large pot and pour in 3 qt. water to cover. Add 240ml salt and bring water to a boil over medium-high heat. (Yes, this is a lot of salt, but it’s the right amount to ensure potatoes are seasoned through and through.) Reduce heat and simmer, adjusting heat as needed, until potatoes until fork-tender, 15–20 minutes. Scoop out 120ml potato cooking liquid and set aside. Drain potatoes in a colander and let sit until cool enough to handle, about 10 minutes.

Meanwhile, combine soured cream, mayonnaise, onion powder, mustard, and pepper in a large bowl and mix well to combine. Add garlic and half of chives and mix just to incorporate.

Place red onion in a fine-mesh sieve and rinse for several seconds to take away some of its raw bite. Pat dry with paper towels. Mix half of onion into dressing; set aside remaining onion for serving.

Working one at a time, set potatoes on a flat surface and crush slightly with the palm of your hand. Add to bowl with dressing along with 60ml potato cooking liquid. Do this while the potatoes are still warm so that they can absorb all of the seasoning. Don't worry if the dressing looks a little loose and watery at the beginning—it will all get absorbed and become creamier as it sits. Taste and season with more salt or, if your dressing looks too thick, a splash of potato cooking liquid.

Top potatoes with remaining chives and reserved onion and crumble crisps over.

Avertissement

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