Rustic Country New Potato Salad defies the laws of taste and texture with its compilation of herbs and that rich subtle dressing that delivers want to every taste bud in your mouth.
Song of the day: "Wide Open Spaces" by The Dixie Chicks.
Rustic Country New Potato Salad, is a colorful array of ingredients, coming together in a most comforting way with its vibrant flavors and array of textures, giving you the perfect dish to accompany a backyard barbecue ensemble.
Rustic, what does that mean. Well to me it means imperfect in a perfect sort of way with a side of comfort and deliciousness. Potato salads are one of those recipes that you will see surface as the sun starts to shine longer through the day, and sounds of summer fill the air. Barbecues are fired up, and that oh so familiar aroma of grilling, has our appetites soaring, and memories of weekend lake excursions vivid in my mind. When I was young, there was not a weekend where we all packed in our car, groceries and delights all stored, and off to the lake we went. I cherish these memories, family, and friends, laughing, sharing, relaxing, and most of all eating delicious fresh food. I can just smell that barbecue going and some beautiful steaks and hamburgers, along with sausages grilling. My mom would make this amazing potato salad before leaving, and the smell of garden picked and chopped fresh green onion, along with boiled eggs and a dressing with a bit of acidity and sweetness had me sneaking some spoonfuls when she was not looking. I could have that all alone as a meal, spoon after spoon tasting the combination of those ingredients, and the creaminess of the dressed potatoes had me becoming a fan of the summer favorite. The only other thing that could take me away from this experience, was the water. I am a water baby and those days at the lake, you could find me in the water, swimming and playing with my cousins, and my mother desperately trying then screaming, to get us in for lunch or supper. Those were the days, beautiful sunshine, lakes, and family!...........
Rustic Country New Potato Salad, with a rockin take!
What makes a great potato salad? Well for me good organic potatoes, which at this time new potatoes are in the market and they are so delicious, fresh, flavorful, and so soft and velvety inside. I decided to mix it up a bit and throw in some red potatoes, wanting to color up this dish a bit, plus the combination of flavor of the red and new is fantastic together creating a really interesting mix. The next thing a potato salad needs is fresh green onion. So aromatic and just makes the potatoes sing in delight. I don't know about you, but I love the smell that comes off the cutting board when you are chopping green onion, so vibrant and fresh and so good in this type of salad. Another great ingredient that just makes a good potato salad is boiled eggs, cooked to just that point of the yolk coming together, rich, creamy, and ever so bright and colorful. Wanting this rustic, I keep the cuts rough and imperfect which will give all those textures that you will enjoy. Of course, being the creative soul that I am, I am going to stir things up a bit and add in caramelized onions, roasted garlic, and some fresh micro onion shoots. This is going to really take this potato salad into the rustic range.
I opted to leave the skin on because I am a firm believer in the nutritive value, and also it will bring some nice color to the dish. With potatoes nicely boiled, eggs emitting that sunshine theme, and those onions and garlic nicely caramelized we are ready to get this Rustic Country New Potato Salad together!
When we think of potato salad, mayo always comes to mind, but I didn't just want to use mayo, I wanted to keep in the theme of rustic and deliver a backdrop that would give us the experience of being in the country with a fresh organic feel, and maybe some ethnic twists, as you all know I am a fan of fusing culture. I used a Japanese mayo, as I like the subtle richness of this product plus its luxuriousness which will partner well with some of the other ingredients, such as wasabi paste, sesame oil, dill, fresh chives, mustard and just a smidge of a ranch dressing to kick the acidity a bit. With all the ingredients in the bowl and the dressing ever so lovingly drizzled on, we are ready gently with our hands washed, of course, to mix this up in a most loving and desirable way. The finishing touches, the onion shoots, some fresh parsley which sparks the color of this rustic potato salad, and we are ready to serve. I am so excited to taste and to watch as my family dives into this dish. We made this for my parents anniversary where we had a barbecue. They all loved it, especially my Mom, and she is a tough and critical critic, so if she was pleased, that goes a long way. I did make another version of it for my Dads birthday celebration, and my niece who did not like potato salad absolutely loved it. So if you have some Rustic potato salad
I am so excited to taste and to watch as my family dives into this dish. We made this for my parents' anniversary where we had a barbecue. They all loved it, especially my Mom, and she is a tough critic, so if she was pleased, that goes a long way. I did make another version of it for my Dad's birthday celebration, and my niece who did not like potato salad absolutely loved it. So if you have some rustic potato salad strugglers, this may be the key to etch them on board.
The flavor and texture of the Rustic Country New Potato Salad is absolutely amazing. The potatoes so velvety and soft that just fall apart and melt in your mouth, with that skin delivering that oh so delicious earthiness to our mouths. The chives adding the aroma that always attracts the appetite no matter where you are, and the caramelized onion and garlic with their sweetness add such a depth of flavor to the mix. The eggs like parcels of richness and goodness with that tenderness of the whites to the creaminess of the yolks, which marry nicely to everything that is happening in this salad. The dressing subtle yet incredible, with the wasabi creeping in once in a while with just a hint of spice, and the acidity of the mustard spiking the sweetness of the mayo. The dill just rounds all the flavors and in combination with the ranch dressing, and we used Litehouse, as it is so fresh and well put together, along with that sour from the sour cream, just takes us to places we have not known, The onion shoots and fresh parsley, are like wisps of organic deliciousness and the slight texture ends our experience of this Rustic Country New Potato Salad on a great note, making us feel like we are on a farm, sitting at a long wood table sharing food, laughter, and incredible moments with the people in our lives.
Toady is Nicoletta and my Wedding Anniversary. Four years ago we were married at our Art Gallery downtown, on the terrace, on a beautiful day, and to this day those memories and photographs instill great smiles and love in our hearts, thanks to those who were there with us, sharing in our experience. Today our bustling kitchen is closed, well after the breakfast I make for Nicoletta, Cinnamon, cocoa, French toast, with fresh country strawberries and a nice cappuccino. Tonight a nice dinner out, but that's another story..........
Have a wonderful day, and give this Rustic Country New Potato Salad a try next time you are wondering what to make as a side dish to that grilling experience!
Song of the day: "Wide Open Spaces" by the Dixie Chicks.Print
Rustic Country New Potato Salad
- Total Time: 45 minutes
- 625 g new yellow potatoes
- 625 g red potatoes
- 4 organic free range chicken eggs
- 4 green onion stalks
- 4 garlic cloves
- ½ white onion
- 2 tbsp olive oil
- 1 tsp butter
- ½ cup micro greens onion shoots (you can use any micro greens you can find or have)
- 2 Tbsp Japanese mayo
- 4 Tbsp ranch dressing (we used litehouse dressing but you can use what you have or can find)
- 1 tsp prepared mustard
- 1 Tbsp sour cream
- 1 tsp white pepper
- Pinch of fresh cracked black pepper
- Salt to taste (we use sea salt)
- 1 tbsp dried dill
- ½ tsp wasabi paste
- 2 tbsp chopped fresh chives
- 2 tbsp chopped fresh parsley
- ½ cup onion shoots
Potatoes and eggs:
- Scrub and wash the potatoes.
- Put in a large pot of water, bring to a boil and cook for 20 minutes.
- While potatoes are cooking place eggs in a medium pot and cover with water.
- Bring to a boil and cook for 10 minutes.
- Take off heat, rinse with cold water, peel and set aside.
- Take potatoes off heat drain and let cool.
Onions and garlic:
- Chop white onion and green onion lengthwise making long slivers.
- In a medium saute pan add in olive oil and butter.
- Saute onions util they start to caramelize.
- I add a bit of water to steam the onions at first, just a few drops to get some steam going.
- Take off heat and let cool.
- In a bowl whisk mayo, ranch dressing, mustard, sour cream, dill, pepper. Mix well.
- In a large bowl add in potatoes.
- Chop up boiled eggs into nice small pieces, and place in bowl with potatoes.
- Scoop in the caramelized onions.
- Add in some of the chives and parsley and onion shoot, reserving some for the garnishing.
- Drizzle in the dressing, and with your hands, gently mix the salad until the dressing is well incorporated into the mixture.
- Season with salt tasting to make sure seasoning is where you want it to be.
- Sprinkle in the leftover parsley and chives.
- Add in the onion shoots.
- Ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Serving Size: 8-10 side servings
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When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
Dawn @ Girl Heart Food says
I love leaving the skin on potatoes! Like you said, adds nutrition, but also nice texture! Nice touch with the Japanese mayo too! I could eat potato salad with every bbq, especially when it looks as good as this one!
Happiest of anniversaries to you guys! Have a lovely dinner tonight and I'm sure you'll toast to celebrate 🙂
Thank you Dawn, I remember the first time I went to Italy and saw that not many left the skin on the potatoes. I told Nicoletta that is where most of the nutrioents are, and it tastes so good. I have to tell you Nicoletta enjoys them now, and she too enjoyed the potato salad. As for the Japanese mayo it has a different taste and is so rich, combine that with a smidge of wasabi paste and you have a spark that will be the highlight of any potato salad!
Happy weekend to you Dawn!
Amanda Orlando says
This looks so yummy, I love fresh potato salad. I'm also really into micro greens right now, especially from Greenbelt Microgreens in the GTA.
Nature is a great thing Amanda and I bet those micro greens from the GTA are fabulous. I love making tuna salad sandwiches and just pilling the top with greens, makes it feel so heaalthy and a bonus, it's delicious. Thanks for stopping by.
Heres to the weekend!
Summer time and potato salad are synonymous. The creamy texture with the eggs and mayo are delightful. New potatoes are a great in themselves. Growing up I remember my Mom robbing the potato hills for them early on in the season.
A must have at any barbecue.
Hi Melissa, Love those memories and I had a vision of your mom pileaging the fields. This is one of the things I love about food, and all those memories and great food. Summer is one of my favorite times of year. The heat of the sun, playing in water. We don't get to the lakes much, but I enjoy going out to the back yard and just sitting by the ponds listening.
Have a stupendous weekend!