Judging from the calendar, we are in the thick of picnic season, or for me, toss-everything-with-mayonnaise-and-maybe-eat-it-at-a-picnic-but-probably-just-straight-from-the-fridge season. My last post notwithstanding, I almost didn’t realize it; after years in New York, where I spent the first third-to-half of each year in an intense and unceasing scrutiny of the weather for any sign of warmth, California has lulled me into a kind of constant seasonal befuddlement, where I never know what season it is but I just know that it is giddily, euphorically not cold.
That said, the current source of my seasonal confusion is an insistent gray outside my office window (hello, June gloom), and judging from what I hear from my friends back on the East Coast, it seems like neither of us is enjoying prime picnic weather just yet. But we can’t be too far from sunny days on either coast, so I think we should just will it into being by eating like it’s here — in other words, with more mayo-based, picnic-perfect “salads.”
This week, I decided to call a spade a spade, so they’re just “potatoes,” but they are an assortment of all the things I want in an unapologetically ersatz-salad. The potatoes are baby reds, which are nice and creamy, and — to my superficial delight — a pretty shade of dusky purple when cloaked in dressing. They jockey with hard-boiled eggs, non-negotiable in my potato salad; I can never resist the cheerful bounce that the egg whites add to the texture, or the accidental gribiche-like effect that the yolks lend to the dressing once they’re folded in. Then there are pickled shallots, which I’ve loved ever since I came across Lindsey’s recipe, and which have a brightness and acidity that balance out the creamy salad but a mellow sweetness that comes from their quick brine. There’s dill for a little grassy pique and a savory-sweet dressing made from mayonnaise, Greek yogurt, nose-tickling mustard, a little honey, and plenty of black pepper. And last, my very favorite part, there’s an overabundance of sugar snap peas — delightfully crunchy, so sweet they’re almost like candy, and charming in shape, like little vegetal polka dots, when sliced thin. Tossed together, it is the kind of thing I find myself lauding all too frequently on this space — both sweet and savory, complex with textures that range from crunchy to creamy, bright and fresh but a little comforting, too. I am nothing if not predictable.
potatoes with sugar snaps, pickled shallots, & dill
Pickled shallots lightly adapted from Lindsey’s lovely recipe.
Ingredients
- For the pickled shallots:
- 2 shallots, sliced thin
- 1 cup filtered water
- ⅓ cup rice vinegar
- 2 tablespoons sugar
- ¼ teaspoon fine sea salt
- 4–5 whole black peppercorns
- 1 bay leaf
- 1 thyme sprig
- For the rest:
- 2 pounds baby red potatoes, scrubbed and halved (or quartered, if large)
- 1 tablespoon salt, plus more as needed
- 2 tablespoons rice vinegar
- ¼ cup mayonnaise
- ¼ cup full-fat Greek yogurt
- 2 tablespoons finely chopped fresh dill, plus more for garnish
- 1 tablespoon Dijon mustard
- 1 teaspoon honey (optional)
- about ¼ teaspoon ground black pepper (or more or less, to taste)
- 1–2 cups (about 8 to 12 ounces) sliced sugar snap peas
- 4 large hard-boiled eggs, peeled and sliced
- ¼ cup finely sliced scallions (about 2 to 3 scallions), for garnish
Instructions
- One hour or a day ahead: Place the shallots in a 1-quart Mason jar or sealable container. In a small saucepan, combine the water, vinegar, sugar, salt, peppercorns, and bay leaf. Bring to a boil over high heat, then lower the heat to medium-low and let simmer for 5 minutes.
- Meanwhile, place the shallots and thyme in a 1-quart Mason jar or sealable heat-proof container. When it’s ready, pour the pickling liquid over the shallots and refrigerate for at least 1 hour and ideally overnight.
- The day of: Place the potatoes in a pot with enough cold water to cover them by one inch. Bring to a boil, add the salt, and reduce the heat to medium. Simmer until a paring knife slides through the potatoes without resistance, about 6-8 minutes. (I like to cook them just shy of fork-tender, so that they don’t fall apart when tossing them with everything else.)
- Drain the potatoes and transfer them to a large bowl. Add the vinegar and, using a silicone spatula (these are my favorite), toss gently to combine. Let stand until the potatoes are just warm, about 20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, yogurt, dill, mustard, honey (if using), and black pepper until smooth. Using a silicone spatula, gently fold the shallots, sugar snap peas, and eggs into the potatoes, then fold in about two-thirds of the dressing. If it is too dry for your tastes, add the remaining dressing until it reaches your desired consistency. Adjust seasonings to taste, then cover and refrigerate until chilled, about 30 minutes to one hour. Serve cool, with scallions and dill on top. Potato salad can be covered and refrigerated for up to 1 day.
movita beaucoup
This would be a lovely treat to eat whilst sitting on my deck in my snowpants.
tworedbowls
Ha! I know, my winters in New York and Boston are still fresh in my mind but I have to remember I’ve still never experienced climes like your neck of the woods.
Amanda | What's Cooking
Come on warm weather!! This is such a great recipe and I love the way you described every aspect of it. I’m definitely bookmarking this one for warm days ahead!
tworedbowls
I know, right? I heard you guys had blistering heat for about a minute and then rain again this week. Hope those warm days come soon and I hope you’re doing wonderfully, Amanda! Thank you so much for your kind words, always.
Erika Kwee
LOL come have some of our Houston heat!! The humidity is enough to give me the fresh aesthetic of always being freshly showered (in sweat). Have I mentioned how much I love your food descriptions? Predictably beautiful!!
tworedbowls
Hahaha I remember that humidity look too well. Why go for “dewy” when you could go for “beaded with sweat”? So chic. (And bah, thank you for always being the very sweetest!)
Michelle
Looks amazing! Love the pickled onions idea. Can’t wait to try this out for summer time!
tworedbowls
They are a revelation! Thank you so much, Michelle.
Susan Silverstein
Am I missing something? What amount of sugar snaps to do you add, or do we add to our taste? This looks fresh and amazing and I want to try it, like NOW, even though it’s supposed to rain tomorrow.
tworedbowls
Oh, shame on me! I can’t believe I forgot to include my favorite ingredient. About 1 to 1 1/2 cups should do it, although of course you should feel free to add to taste. I’ve updated the recipe now. So sorry about that and thank you so much for catching it, Susan! I hope you like it if you try it! Here’s to chasing away gloomy June weather.
Susan Silverstein
Thanks! I’m off to the store to get what I need for this yummy stuff.
cococakeland
Beautiful!! That tangy creamy dressing looks perfect – and I just so happen to have a happy shallot waiting for me to pickle into oblivion… your writing is always so soothing, Cynthia! From befuddlement to nose-tickling XO
Ophelie
I love that great post, i will try this delicious recipe.
dojuma
i like the post itself ooh my.
stephanie | pinotte food blog
I’m addicted to potato salad. I haven’t had it in a while and you reminded me that I absolutely need to make some as soon as possible!