June 22, 2012

Baltimore Summer Potato Salad


Ingredients:
2 1/2 lbs boiled "baby" red potatoes, halved
2 cobs worth of corn kernels
1 small onion, chopped
8 cornichons, chopped
1/4 cup mayonnaise
1/2-1 tablespoons Old Bay
freshly ground black pepper

Directions:
Toss the corn, onion, cornichons and potato together in a medium bowl. In a small bowl, whisk together the mayo and Old Bay. Drizzle over the potato mixture. Stir to evenly coat. Serve at room temperature.


My thoughts:
Old Bay, potato salad and fresh corn. The hallmarks of a Baltimore summer along with steamed crabs and humidity. I guess I could have put crab in it really drive the point home but like most natives, I don't like to take away from the taste of the crab or use a lot of filler. Instead, I served this with steamed crabs. Normally I don't serve anything with steamed crabs but I had a special request. I liked how the potato salad came out, good crunch and sweetness from the corn and just a hint of pickle.