Poole's by Ashley Christensen

Author:Ashley Christensen
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2016-09-19T16:00:00+00:00

Rose Finn Apple Potatoes with Shaved Celery, Buttermilk, and Dill

The first recipe I ever created was for potato salad. I was seven years old, and it was an assignment for our second-grade class. Though I had never made potato salad before, I was able to re-create the flavors and textures from the many versions I’d eaten at various cookouts. It’s not that I had some highly evolved palate (because I didn’t): I was able to recognize the different ingredients that make up the dish because most versions of potato salad lack unity. It makes it easy to pull apart the components—even for a seven-year-old.

The key to a well-rounded potato salad, in my opinion, is in the dressing: it has to be strong enough to flavor the potatoes to their core without overseasoning them. It’s a balance that’s nearly impossible to strike. The solution: poaching the potatoes in vinegar and salty water, which seasons the potatoes with the same flavors that appear in the dressing. Additionally, the vinegar helps preserve the texture of the potatoes, preventing you from accidentally cooking them to the point of no return.

In this recipe, I call for one of my favorite potatoes, the Rose Finn Apple. This potato has a tender reddish-beige skin and deep golden flesh. The flavor is sweet and buttery, as though a Yukon gold and a red new potato had a baby. You may of course sub in your favorite potato, but I promise it’s worth snooping around to score the Rose Finn Apple. SERVES 6 to 8

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