This wasn't an Iron chef dinner, but I made this delicious potato salad today and I wanted to write down what I did before I forgot. I have a tendency to make something delicious with whatever I have lying around and then I am never able to repeat it. I didn't measure anything while I was making this, so all the measurements are guesstimates.
Yukon gold potatoes - 5 medium ones
mayo (a bunch? I never measure)
freeze dried dill (2 tsp)
dry tarragon (2 tsp)
celery salt - just a sprinkle
2 tbl spns brown mustard - the kind that has lots of seeds and is a bit spicy
2 tbl spns mcclures spicy pickle relish
1 finely chopped shallot
finely diced celery (3 ribs)
2 hard boiled eggs
I peeled the potatoes and put them in a pot with cold water and a bunch of kosher salt and the two eggs. Once the water hit a boil, I timed the eggs for another 12 minutes and then fished them out. The potatoes continued to boil until a paring knife stuck in them easily. I let the eggs and potatoes cool while I chopped and mixed up the dressing. I chopped up the potatoes and eggs, tossed it all together with the other ingredients, salt and pepper to taste, and then garnished with some chives fresh from the garden.
I attribute the deliciousness to the spicy relish and mustard.
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