© 2018 Eddie McNamara

  • Eddie

Not an Instagram Potato Salad


This is not an Insta-friendly potato salad, it's a fucking delicious potato salad. If you'd rather eat something awesome than look at a pretty picture of potato salad (is that even a thing?) then this shit is for you. This has been a once-a-week go to dinner for me for the past couple of months and I can't get enough of it. The recipe changes every time—sometimes I'll throw some olives in, or dice up some pickles, or maybe some roasted red peppers. Make it, mess with it, and tell me all about it.


Ingredients:

3 potatoes, peeled and chopped

4 eggs

2 or 3 scallions (depends on how much scallion breath you can stand), sliced thinly

1/2 C pecan halves

1 T capers

4 oz. arugula

1/2-3/4 C mayonnaise (depends on how much you like mayo. Vegan mayo works here too)

1 T smoked paprika

Salt and pepper


Directions:

  1. Get a big pot of salty water boiling. Add the potato chunks and the eggs. Cook that for 20 minutes or until the potatoes are done. Drain. Shell the eggs and slice them with one of those things for slicing hard boiled eggs, or just use your knife.

  2. Get a saucepan hot and toast the pecans for about 5 minutes. Add the scallions and the capers with a little bit of the juice from the caper jar. Cook that for 5 minutes being careful not to burn the pecans.

  3. In a large bowl, add the arugula, then the potatoes, then the pecan mixture.

  4. Stir the paprika into the mayo until completely blended, then add to the bowl. Add a pinch of salt and a couple of grinds of pepper. Put on a glove and toss the salad gently if you have people over and GAF about how this thing is going to look, or just use a tongs to mix it so the dressing is evenly distributed.


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