August 4, 2021
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.
Yield: Serves 4
- 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.
- 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.
- In large bowl, mix mayonnaise, jalapeño, brine, vinegar and dill. Fold in potatoes and onions. Season. Serve at room temperature.