Use russet or Yukon Gold potatoes in Egyptian Potato Salad.
Egyptian Potato Salad
1 pound russet or Yukon Gold potatoes, peeled and cubed
6-8 cloves garlic
1 cup extra-virgin oil
Salt, to taste
Pepper, to taste
Put potatoes in water to cover by a couple of inches. Simmer on stove until the potatoes are tender, but not mushy.
In the meantime, put a smaller pot of water on the stove, add the (unpeeled) garlic cloves and bring to a boil. Immediately drain the water, add more cold water, and repeat the procedure two more times. (Blanching the garlic three times, says Winokur, will reduce the sometimes-bitter flavor of raw garlic.) Peel the blanched garlic and trim off the root ends. Mince the cloves very finely.
When potatoes are cooked, take them off the stove and drain well. Put them in a large bowl. Add the minced garlic and mix it in well. The potatoes will start to break up, but that is OK. Begin drizzling in the olive oil, mixing as you pour. Start with a half cup, or so, and mix it in well. Then, drizzle in the second half cup, if you wish, depending upon how creamy you want the texture. Just don’t let it get soupy or drippy. Season with salt and pepper to taste. This potato salad is good warm and also good served at room temperature.
Makes 6-8 servings.
Source: Saundra Winokur