August 1, 2009

Heidi Kenyon

—Photo by Heidi Kenyon

I made the most kickass potato salad last night. Fortunately for me, none of the kids like it, so it's mine, all mine! They can have PB&J or tuna for lunch and I will eat a pint of potato salad.

I'm not regressing to my old job here, so you're on your own for quantities. Make it look right and don't forget to taste it! A lot! Add more of whatever until you've got a flavor you like.

Hmm, I think it's easiest to write this recipe more or less in the style of Joy:

Bleu-Green Potato Salad

Boil in heavily salted water until tender when pierced with a fork:

whole, skin-on waxy potatoes such as Red Bliss or Yukon Gold, not russets

Meanwhile, combine in a large bowl:

radishes, sliced or diced small
a shitload of fresh dill, chopped
finely chopped celery, if you're into it
lots of crumbled blue cheese
bacon bits, if you so desire

When the potatoes are done, drain and then cool them with cold water. Cut them into smallish cubes and add to the bowl. Then put in:

sour cream to coat everything well
kosher salt and lots of black pepper

Mix together, taste, and adjust seasoning. Add more dill, salt, and pepper if you like. If the flavor is just a little flat, splash in some

sherry vinegar

or other acid to your taste. Enjoy at room temperature or chilled.

Duh, refrigerate leftovers.


Heidi Kenyon ran a culinary school until the current economic malaise closed its doors. Now she and her family live on a small farm on an island in Puget Sound. Details of their lifestyle and more of her delightfully eccentric recipes can be found at post-urban farm wife.

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