This week is a very special week for Cook with Us as the CwU community is donating the prizes for CwU #32 to @adollaraday, a wonderful charitable giving project run by @pennsif. The week's theme is Pot Luck Dinner to Benefit @adollaraday Charity, ending on 26 November 2018 at 12:00 UTC. Your donations, however, are welcome even after the deadline, so please feel free to check out the @adollaraday page and send your support.
The Cook with Us team - @chefsteve, @pandamama and yours truly, @offoodandart - is sincerely grateful for your support for @adollaraday and also for the wonderful food the CwU community is contributing to the potluck!
My Potluck Contribution: Potato Salad
I decided to make a very simple potato salad that should go well with @chefsteve's perfectly done turkey. If you haven't seen it yet, check it out here. WARNING: viewing the post can result in hunger.
Added some crunchy bits. What are they? Read on to find out.
Also added some chopped greens.
Cold, creamy and crunchy ... yumm!
I started off with 2 pounds of yukon gold potatoes and 2 eggs. I threw in some parsley and carrot greens as well as there's so much of them waiting to be plucked in the garden.
I decided later on to add another egg (just because ...) and steamed the potatoes and eggs together.
Before serving, I sprinkled chopped carrot greens and parsley.
The salad is very simple. To add some crunch and fun, I cooked panko breadcrumbs in butter, added a bit of sea salt then sprinkled a generous amount on the salad.
I'm so excited about the delicious food everyone's contributing to the potluck. Can we eat now ... please?
This is best made a day before to allow the flavors to meld.
- 2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch cubes
- 3 eggs, hard-boiled, diced
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 - 1 teaspoon mustard
- carrot greens and parsley, finely chopped (optional)
- Salt and pepper to taste
- 3/4 cup panko bread crumbs
- 1 tablespoon butter
Steam or boil the potatoes until just tender. Let cool.
Melt butter in a pan. Add the panko breadcrumbs and cook until golden brown. Set aside to cool.
Set aside half of the chopped greens.
Make the dressing by combining the mayonnaise, sour cream, mustard and 1/2 of the chopped greens in a bowl. Season with salt and pepper to taste.
Combine dressing with the potatoes and eggs. Let sit in the fridge overnight.
Before serving, sprinkle with the remaining chopped greens. Top with the toasted panko breadcrumbs.