Maggi Sour Cream Potato Salad

Maggi Seasoning is a magical dark brown sauce, kind of like Worcestershire but more beefy. My friend Sandy has been using it for years and introduced me to the wonders of this magical ingredient. I have used it in marinades, tossed in a dash where you may use beef stock such as soups or stews, long-cooked vegetables or braises, etc.

The simplicity of the combination of flavors in this 5-ingredient potato salad is what makes it so delicious.

INGREDIENTS

• 4 russet potatoes, peeled and cubed to 1-inch dice

For the dressing:

• 1-1/2 cups sour cream
• 1-1/2 tablespoons Maggi sauce
• 1/2 cup chopped onion
• Salt & pepper, to taste

For boiling:

• Approximately 2 quarts cold water
• 1/4 cup salt

METHOD

Peel and dice potatoes. Begin with filling a pot (large enough to hold the potatoes) about half full of cold water and add the 1/4 cup of salt. Don’t scrimp on the salt – it should taste like sea water – this will add wonderful flavor to the potatoes while cooking that you cannot add back in after they are cooked. Bring the water to a boil, and continue cooking for about 15 to 20 minutes until you can just easily pierce the potato with a paring knife. Do not overcook or the potatoes will get mushy.

While the potatoes are cooking, chop the onion and mix with the other dressing ingredients

Drain and let the potatoes steam in the colander for about 2 minutes to make sure they are fully drained, then mix with gently with the dressing to combine. Refrigerate or serve warm or at room temperature.