A couple of years ago I took a cooking class and met a snappy little gal named Helen S. Fletcher. Although she was indeed a little thing, her energy knew no bounds. Turns out she knows a thing or two about cooking and baking, as she is a pastry chef. Anywho, in this class Helen prepared a dish entitled Epicurean Potato Salad. Now, I have never, ever in my life liked potato salad. But Helen’s potato salad is something else entirely. It’s sophisticated but not fancy, a perfect blend of dill and olives. Helen’s epicurean potato salad is now my go-to salad for shindigs and hoedowns, should a potato salad be called for. I looked her up and asked if I could publish the recipe, and lucky for us all she said yes.
The version below is verbatim from her recipe. After you give it a go, swing on over to Helen’s pastry blog Pastries Like A Pro and feel awed by her awesomeness.
P.P.S. Much thanks to friend and photographer Brook of Brook Palanca Photography for snapping the pic below!
Helen’s Epicurean Potato Salad
Serving Size: 8-10 servings
Prep Time: 10 min.
Cook Time: 20 min.
- 3 pounds red “B” or new potatoes
- 6 ounces black olives, drained and coarsely chopped* (reserve juice)
- 6 ounces green olives with pimento, drained and coarsely chopped (reserve juice)
- cup onion, finely diced
- 1 cup mayonnaise
- 2 tablespoons parsley, finely chopped
- 2 teaspoons dried dill
- 1 ½ teaspoon salt
- ½ teaspoon white pepper
This potato salad is best made a day or two before for the flavors to meld.
Wash the potatoes and simmer just until tender. Do not let them get mushy. Cool enough to be able to cut into bite sized cubes. Add the olives and onions.
Whisk the mayonnaise, parsley, dill, salt, pepper, and olive juices together. Toss with the potato mixture and mix carefully so as not to break the potatoes while the potatoes are warm. Chill overnight.
Yield: About 4 ½ pounds or 8 to 10 servings.
*The black olives are American Mission Olives.
© Copyright Helen S. Fletcher, 2015. All rights reserved.