This salad is a study in contrasts and similarities. The potatoes and pears are both red-skinned, but one is soft and savory while the other is firm and sweet.
The lush creaminess of the macadamias is tempered by the vinegar’s tart nature and the fire of the pepper is smoothed by the cool and fragrant coriander. It all comes together in a delicate balance of textures and flavors that stimulate the senses.
TRANSLATION: It’s really good – eat some and you’ll be blissful!
Here’s how to make the Blissful Red Anjou Potato Salad:
5 medium Red Bliss potatoes
1 tsp salt
1 large, firm Red Anjou pear
1/2 cup chopped macadamia nuts
2 tsp ground coriander
1/8 tsp white pepper
1/4 cup + 1 Tbsp rice wine vinegar (or slightly diluted white wine vinegar)
1/4 cup finely minced parsley leaves
Extra chopped macadamias for garnish (optional)
Clean and cut the potatoes in half, then cut each half into approx 3/8 inch thick slices. Put the potatoes and salt in a large saucepan. Cover with water, bring to a boil and simmer approx 10 – 15 minutes until just fork tender (don’t overcook them or they’ll break up.) Drain the potatoes and rinse with cold water until completely cooled. Drain well.
While the potatoes are cooking, prepare the dressing: pulse the chopped macadamias with the coriander and white pepper in a food processor until finely ground. Add the vinegar a bit at a time, scraping down the sides if necessary, until fully incorporated (if the dressing seems too thick, mix in a teaspoon of water.) Taste for salt and add a pinch or two if needed.
Hold the pear firmly by the stem upright on a cutting board. Place your knife blade about 1/8 inch from the stem and cut straight down. Turn the pear and cut off the other side, then cut the remaining sides. Discard the core. Remove any core bits and seeds from the pear and slice into approx 3/8 inch chunks.
Place the cooled potatoes, pear chunks, and minced parsley in a large mixing bowl and pour in the dressing. Turn gently to coat evenly (a rubber spatula is excellent for this.)
Serve on a lettuce leaf, topped with extra chopped macadamias, if desired. Serves 3 - 4.
Please join us tomorrow to read our newest recipe on HuggingtheCoast.Com, Slow Cooker Sherry-Braised Hollywood Pork Rib Sandwiches With Raisins and Olives, which goes perfectly with today’s Blissful Red Anjou Potato Salad Recipe.
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