Continuing on our “Smoked Dinner” theme, the perfect pairing for those BBQ Pork Ribs is this recipe for Smoked Gouda Potato Salad.
Gouda Potato Salad
Why gouda? It’s a semi-hard cheese that still manages to come off as soft and creamy. When it’s smoked, the soft, complex woody flavors give it a meaty bite. I can’t entirely trace why I was inspired to add this to potato salad, but its texture replicates the typical addition of hard boiled egg. That little bit of spring and chew, giving variety to the salad along with smooth creamy potatoes and crunchy celery.
Of course, the magic of potato salad is in the actual taters. Be sure to watch the video to get my not-so-secret tip for perfect potatoes!
This salad is a cross between the vinegar based German-style potato salads and the more American mayo/mustard kinds. It’s a little creamy, it’s a little tangy, and it suits my tastes just right.
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Smoked Gouda Potato Salad
- Total Time: 30 mins
- Yield: 8 servings 1x
Description
A creamy potato salad changed up with smoked gouda cheese.
Ingredients
- 16 oz russet potatoes, peeled and diced
- 1 scallion chopped
- 1 celery diced
- 4 oz gouda diced
- Pepper
- Salt
- 1 tbs apple cid vin
- 1 tbs oil
- 1/8 tsp garlic salt
- 1/8 tsp smoked paprika
- 2 tsp country dijon
- 2 Tbs mayo
Instructions
- Fill a large pot with room temperature water and place on the stove over high heat with 2 Tbs salt and the diced potatoes and cover.
- Once the potatoes are boiling, remove them from the heat and allow to sit for 10 minutes while the potatoes soften.
- Once the potatoes are fork tender, drain them and place them into a large mixing bowl. Allow to cool 5 minutes so that they don’t melt the cheese in the next step.
- Add the scallion, celery and gouda to the potatoes.
- Make your dressing by combining all remaining ingredients and season with salt and pepper to taste.
- Dress the potatoes with the dressing and serve either warm or chilled after refrigerating.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad
- Cuisine: American
*Original recipe by Joanie Simon (JoanieSimon.com)
