THE QUEEN OF KINGS POTATO SALAD

THE QUEEN OF KINGS POTATO SALAD

Nobody has tasted a potato salad quite like this. The ultimate in flavor and texture! Definitely a WOW dish!

Makes 17 cups

2 T. olive oil

2 lg. sweet onions or 4-6 sm. yellow onions, peeled, cut in half from end to end, then in half again, then cut crosswise into ¼ inch wide quarter rings

salt

freshly ground black pepper

5 lbs. red skinned potatoes, rinsed and scrubbed

1 t. salt

freshly ground black pepper

1 c. thinly sliced scallion, green and white part

1 c. peeled shredded carrot; I used a food processor, if using hand grater, grate over lg. holes

10 oz. pkg. froz. leaf spinach, thawed; squeeze out excess liquid, then using scissors or knife, cut into smaller pieces (don’t use chopped spinach, it’s too small)

Dressing:

½ c. sweet green pickle relish (Vlasic brand is gluten-free)

¼ c. sweet pickle juice (from jar of bread and butter pickles), Vlasic brand is gluten-free)

¼ c. extra virgin olive oil

12.3 oz. pkg. extra firm Silken type tofu, rinsed, cut into sm. cubes

2 t. salt

1 T. sugar

1 t. mild paprika

2 t. dry mustard

½ t. celery seed

½ t. liquid smoke

1 t. dried basil

* 1 t. powdered tarragon

In large skillet, over medium-high heat, melt olive oil. Add onions, salt and pepper, then saute till soft and lightly browned throughout–caramelized.

Place potatoes in large pot with water to cover by 2 inches. No salt. Cover and slow boil till fork tender. Drain and let set till not too hot to handle, but still warm.

Cut into cubes and place in extra large bowl or back into empty pot; cubes will break apart; that’s okay. Now sprinkle with 1 t. salt and black pepper to taste.

Add caramelized onions to potatoes, scallion, carrot and spinach. Toss gently to evenly disperse all ingredients. Set aside.

Place all dressing ingredients into blender container. Blend till creamy–no lumps from the tofu.

Pour all dressing over the potatoes, scraping container with spatula. Toss lightly but thoroughly to coat all ingredients.

Cover and refrigerate till ready to serve.

If serving family style, transfer to decorative bowl. Garnish as desired.

If making individual servings, use either a ½ or 1 cup container. Pack salad level with rim. Invert onto individual serving plates, shake and tap till molded salad falls to plate.

Drizzle lightly with extra virgin olive oil. Sprinkle with a little tarragon powder and freshly ground pepper. Then, drizzle with a few drops only of Balsamic vinegar. Serve.

Notes: The individual servings make an impressive plate presentation.

* I keep two tarragons on hand: 1 dried leaf, and one powdered that I grind in a coffee grinder that I use only for herbs. Sometimes it’s difficult to taste the tarragon in a recipe, since the flavor is subtle, so when I want a more potent tarragon flavor I use powdered. It works.

Red skinned potatoes create a creamy texture. Keeping the skins on keeps the potato from disintegrating in the boiling water and adds color and texture to the final dish.

It’s a rare potato salad that tastes just right without adding additional dressing before serving it, or even three days later!