I have jars of pickled everything still left from last year -- I might have gotten a little carried away. So I'm trying really hard to use stuff up, so I can reclaim a few scraps of fridge space... which means that today I made potato salad with two whole pickled onions, chopped up and added to the hot diced potatoes so the vinegar would absorb (this being the Cook's Illustrated tip: boil taters in salted water, then sprinkle with vinegar while hot before adding the mayo dressing). The dressing was mayo and sweet Swedish mustard in about equal parts, plus a big handful of chopped dill.
It's pretty awesome just licked off the mixing spoon, and I have high hopes for it alongside some smoked salmon for dinner tonight.
Posted by foodnerd at July 6, 2008 04:01 PM