Okay, potato salad lovers, you have got to SEE THIS.
And while you watch it, just imagine how much more fun it would be to cook dinner if the Ross Sisters could come over every day around 6pm and perform a few food-related numbers to power you through your cooking tasks. I, for one, would never be crabby again.
My guess is, however, that the Ross Sisters are either no longer on the planet or a tough act to book, so I will simply view this video whenever I make potato salad and I suggest you do the same.
A caveat: don’t attempt any of the things the Sisters do in the 2nd and 3rd minutes. Although you may burn a few potato-related calories, you will most likely end up in the ER.
SOLID POTATO SALAD
1 pound new potatoes, cut in half (or if they are big, cut in 1-inch chunks)
½ pound string beans, cut into 1 Â½ pieces (try to find the tiny, French kind)
¾ cup mayonnaise
¼ cup creme fraiche
2 tablespoons lemon juice
1 teaspoon Dijon mustard
¼ cup fresh snipped chives
¼ cup finely chopped parsley
¼ cup finely chopped basil or dill
Salt and pepper to taste
1. Dump the potatoes in boiling, lightly salted water to cover. Simmer until the potatoes are just about tender, about 15 minutes. Then throw in the beans and continue cooking until the beans are crisp-tender, about 3 more minutes. Drain the vegetables and set them aside to cool. (If you are getting crabby, replay the Ross Sisters video.)
2. Whisk together the mayonnaise, creme fraiche, lemon juice and mustard. Stir in the herbs, salt and pepper.
3. In a large salad bowl, gently toss the potatoes and beans with enough dressing to coat the vegetables well. Correct the seasoning if necessary. Let the salad sit for an hour or so before serving. Or refrigerate and serve it later, but bring it to room temperature before you serve it.
Serves 4, or the Ross Sisters.