Pink Prussian Potatoes
This is a dish I’m glad to say turned out really, really, well. I’ve been dreaming it up for weeks, basically enchanted by the idea of marrying Russian and German inspired potatoes together.
1lb small (B) red potatoes
1 bunch green onions (about 6 stalks)
1 can beets, sliced
3/4 cup peas
mustard powder
white vinegar
dill
oil
eggs
salt
Bring a large pot of salted water to a boil. Add potatoes and cook them until soft, around 30 minutes. Meanwhile sliced green onions to the 2/3 mark (where they start getting woody) and add to a large bowl. To the onions, add peas. Slice half the can of beets (reserve the rest, perhaps for a salad) into cubes and add to your other veggies.
This part is a little sketchy! My apologies, for the dressing, I really worked in my food processor without getting exact measurements. That’s one thing I’ve found in making recipes is I often have to set up my laptop or a pen and paper lest I would simply forget the details. I’m really good about it, too–it’s the toughest part of publishing recipes–the regimen of “getting it down” in the midst of everything else. But, I digress. Enough of my excuses!
The idea you’re going for here is this: a dill-accented dressing that’s a hybrid cross between mayonnaise and mustard. So, to be totally honest, if you didn’t feel like getting your hands too dirty, you could just pick up your favorite mustard and mayo from the store. It’s not going to hurt my feelings any! To be totally honest, being a fan of some of the finer mustards I enjoy, it will probably yield a superior result to that of my recipe. I’ll do this dish again, and when I do I’ll document whatever I decide on–cheating with the store-bought, or going from scratch.
So, back to the dressing. It’s a blend of about 3/4 mayo, to 1/4 mustard. The way I made this was in a food processor. Eggs, oil, vinegar, salt, mustard powder. You’re going to want approximately 2-3 cups total. To this base, add a liberal quantity (about 1 tbsp, to taste) of dill and mix.
Drain potatoes and allow them to cool. You can rinse them under cold water if you like. Coarsely chop the cooked potatoes. Add them to your bowl of veggies. Pour/scoop your dressing over the entire amalgamation. Stir gently, and voila!
