July 2, 2008

Picnic Perfection

Eric Ziebold’s Scalloped Potato Salad Recipe

Celebrate July Fourth with an innovative twist on a classic from CityZen’s ace (and newly annointed winner of Rammy and James Beard awards) Eric Ziebold.

Scalloped Potato Salad
Serves eight

Ingredients
8 Russet potatoes
4 tsp. butter
½ tsp. Espelette pepper
Salt, to taste
2 links bratwurst
3 hard-boiled eggs, chopped
1 small red onion, minced
1 tbs. chopped parsley
2 tbs. red wine vinegar
Black pepper, to taste

1. Preheat oven to 350ºF.

2. Peel the potatoes and cut into (but not through) them, side to side, at 1/8-inch intervals (later, you’re going to slice them into disks).

3. Season the potatoes with salt and Espelette. Put ½ tsp. of butter on top of each.

4. Wrap the potatoes in aluminum foil and bake until tender (approximately 1 hour).

5. Meanwhile, remove brats from their casings and cook the filling in a skillet over medium heat, breaking it into fine pieces.

6. Remove potatoes and slice into disks.

7. Put the potato slices in a large bowl and add vinegar, salt, and black pepper. Then add the bratwurst.

8. Toss with onion, parsley, and hard-boiled egg.

9. Serve warm to room temperature.

These taters aren’t just for tots.

CityZen, 1330 Maryland Avenue SW (202-787-6006 or mandarinoriental.com).