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Food

Chef Lora Kirk’s Famous Potato Salad

“I’ve made this potato salad by Lynn Crawford’s co-chef Lora Kirk so many times — always to rave reviews,” says Lynda Reeves. Sweet caramelized onions, fiery pickled jalapeños and chopped fresh dill combine to produce a potato salad so delicious it’ll be hard to go back to the classic mayo and vinegar version.

Ingredients


Serves 4

  • 2 lbs. mini potatoes, halved
  • Salt and cracked pepper, to taste
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp butter
  • 1 large white onion (about 1 lb.), thinly sliced
  • 2 tbsp fresh thyme leaves
  • 1/3 cup mayonnaise
  • 1 tbsp finely chopped pickled jalapeño, or more to taste
  • 1 tbsp pickled jalapeño brine
  • 1 tbsp red wine vinegar
  • 1/3 cup chopped dill

Directions

  1. Place potatoes in large pot. Cover with cold water. Season with salt. Bring to boil, then reduce heat to maintain simmer. Cook until tender, 10 minutes. Drain and spread out on baking tray to cool.
  2. While potatoes are cooking, heat oil and butter in frying pan over medium heat. Add onion and thyme. Cook, stirring, until golden brown, 25 to 30 minutes. Season. (Lower heat if they’re browning too quickly.) Transfer to plate. Cool.
  3. In large bowl, mix mayonnaise, jalapeño, brine, vinegar and dill. Fold in potatoes and onions. Season. Serve at room temperature.

Source

House & Home Summer Style 2015

  • Photographer Virginia MacDonald
  • Designer Food and prop styling by Sasha Seymour
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