Garlic Potato Salad

[zarhooie]

OK, first a little bit of background. Back in early September, I went out for tapas with domtheknight and nudaydreamer. There were many delicious foods to be had, but the most delicious was the garlic potato salad. I couldn't stop thinking about it, so today I decided to make some. I went and looked up a recipe, altered it a bit and voila! Delicious fuds for all!


Altered from original here.

3 lbs. small red potatoes (a little over half a 5 pound bag. You can use white potatoes here too. I wouldn't use yukon gold's because I think that their flavor would be lost in the garlicness.)
1.5 C. mayonnaise
1 C. sour cream
2 t. yellow mustard (2-ish)
3 T. minced fresh garlic (I used 3 ice tea spoons-ful of the jarred garlic)
2 t. ground white pepper
a couple dashes of chili powder
tiny splash of lemon juice

Wash, scrub, quarter and boil the potatoes until a fork easily pierces the potatoes. Drain potatoes and let cool. I do not peel my potatoes because I am lazy and I also like the added texture/color that the skins bring to the

While the potatoes are cooling, mix all the other ingredients together in a big bowl until smooth. Add more garlic/chili/pepper to taste; I like mine a little spicer and with a little more garlic. Remember that the garlic IS NOT COOKED and so will be a little spicy on its own. It will also be a little stronger than you might expect.

Add potatoes, mix well. You can cube the potatoes up smaller if you want to; I am lazy and just instruct people to mash their potatoes once they've gotten a serving.

Cover with plastic wrap and refrigerate for 2 hours minimum. Serve chilled.

OMG you guys. For serious, this is SO TASTY. The garlic and the chili are perfectly tempered by the starchy sweetness of the potatoes. This is super easy too, so it is definitely a good thing to have in your recipe book!

Happy eating!

-Kat

Comments

[weaverbird]

Oh, this sounds *wonderful*. Thanks!

[jeshyr]

Sounds incredibly yummy but incredibly fattening with all the mayo and sour cream - assuming C stands for cups, that's 2 1/2 cups of it for just 3lb of potatoes ... is that a common ratio?

I wonder if it'd work with yoghurt instead of those ingredientsn? I have an irrational hate of mayo and I never have sour cream around because it goes off too fast and never gets used up. I have home-made yoghurt around all the time though ... what do you think? (also - healthier!)

r

[zarhooie]

Honestly, 2.5 cups of spread-able stuff isn't that much over the surface area of all those potatoes. I suppose you could use light or reduced fat mayo, and fat free sour cream if you wanted to reduce the fat.

I think plain yoghurt would work for this, though the flavor will be different. I'd leave out the lemon juice in this case.

[jeshyr]

Mea maxima culpa. I didn't realise the 2.5 cups is actually divided between 6-8 servings! Somehow my internal USA->metric converter failed to accurately convert 3lb of potato. *blushes*

For future reference of self, 3lb = 1.4kg, give or take. In other words, A LOT.

I still want to see how it tastes with mostly yoghurt though, because I am Weird Like That. But you're right, it's not a lot.

Sowwy.

[zarhooie]

3lbs of potatoes is a lot of potatoes. I'm not faulting you for not making that connection!

No need to apologize!

[holyschist]

I use yogurt with a little bit of mayo in a pasta salad recipe that originally called for all mayo. It's different, but still good--and if you don't like mayo, there's no harm in substituting most or all yogurt to try it. I probably would use mostly yogurt and sour cream and only a bit of mayo for flavor, myself, because I'm not a huge fan of mayo as a dominant flavor.