On the misty coasts of the Pacific Northwest, the Makah tribe cultivated a unique potato variety for centuries: the Makah Ozette. Rediscovered in the 1980s, this small golden marvel with nutty notes transforms simple potato salad into an exceptional dish.
This recipe celebrates indigenous culinary heritage while adapting it to contemporary palates. The creamy texture of the Ozette, its thin skin, and slightly sweet taste create an incomparable salad, perfect for summer picnics or family meals.
Makah Ozette Potato Salad Recipe
6
servings20
minutes25
minutes247
kcal45
minutesA creamy salad showcasing the Makah Ozette potato, culinary heritage of the Makah tribe, enhanced by a mustard vinaigrette, fresh herbs, and the crunch of celery. A refined side dish with authentic Pacific Northwest flavors.
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Ingredients
- Main ingredients:
1 kg 2 1/5 lb Makah Ozette potatoes
3 3 celery stalks
4 4 farm-fresh eggs
100 g 3 1/2 oz dill pickles
1 1 medium red onion
3 tablespoons 3 tablespoons capers
- Dressing & seasoning:
150 g 2/3 cup mayonnaise
2 tablespoons 2 tablespoons Dijon mustard
1 tablespoon 1 tablespoon apple cider vinegar
2 tablespoons 2 tablespoons fresh dill
1 tablespoon 1 tablespoon fresh chives
Sea salt and freshly ground black pepper
1 pinch 1 pinch smoked paprika
Equipment
large pot- slotted spoon
- Large mixing bowl
Directions
- Cook the potatoes (25 min) Wash the Makah Ozette potatoes thoroughly without peeling – their thin skin is a taste treasure. Place them in a large pot of cold salted water. Bring to a boil then reduce to medium heat. Cook for 20-25 minutes until a knife blade pierces them easily without breaking them apart. Drain and let cool for 10 minutes.
- Cook the eggs (12 min) While the potatoes cook, prepare the hard-boiled eggs. Plunge them into boiling water for exactly 10 minutes. Transfer immediately to an ice bath to stop cooking and ease peeling. Peel and cut into quarters.
- Prepare the dressing (5 min) In a large mixing bowl, combine mayonnaise, Dijon mustard, and apple cider vinegar until smooth and homogeneous. Incorporate the chopped dill and chives. Season generously with salt and pepper. Taste and adjust acidity according to your preferences.
- Cut and assemble (10 min) Cut the warm potatoes into 2-3 cm pieces – they should still be slightly warm to better absorb the dressing. Add them gently to the bowl with the sauce. Incorporate the diced celery, red onion, pickles, and capers. Mix carefully to avoid crushing the potatoes.
- Finishing (2h rest) Arrange the egg quarters delicately on top. Cover and refrigerate for at least 2 hours, ideally 4 hours, so the flavors marry harmoniously. Remove 15 minutes before serving to reveal all the aromas. Sprinkle with smoked paprika just before presenting.
Notes
- This salad improves after 24 hours in the refrigerator. It keeps up to 3 days in an airtight container. Add fresh herbs at the last moment for an impeccable presentation.
FAQ – Makah Ozette Potato Salad
Where can I find Makah Ozette potatoes?
Makah Ozette potatoes are rare but available at certain farmers’ markets in the Pacific Northwest or from growers specializing in heirloom varieties. You can also order them online from heritage seed companies. If unavailable, Yukon Gold or fingerling potatoes offer a similar creamy texture, though the unique nutty taste of the Ozette is incomparable.
Can I prepare this salad the day before?
Absolutely, it’s actually recommended! The salad reaches its peak flavor after 12 to 24 hours of rest in the refrigerator. The flavors meld harmoniously and the potatoes absorb the dressing perfectly. Just reserve adding fresh herbs and smoked paprika until serving time to preserve their visual and aromatic brightness.
How do I prevent the potatoes from falling apart?
The key lies in controlled cooking and gentle handling. Start cooking in cold water for uniform cooking, and test regularly with a knife tip starting at 20 minutes. The potatoes should be tender but still firm. Let them cool before cutting and mix with a wide spatula rather than a spoon to preserve their integrity.
What mayonnaise should I use for optimal results?
Choose artisanal or high-quality mayonnaise, ideally made with olive oil or canola oil. For an exceptional homemade version, emulsify one egg yolk with 200 ml of neutral oil, a teaspoon of mustard, and lemon juice. Adding half yogurt-half mayonnaise lightens the recipe while maintaining creaminess.
How long does this salad keep?
In an airtight container in the refrigerator, the salad keeps perfectly for 3 days, even 4 if you’ve used very fresh ingredients. Beyond that, vegetables may lose their crunch and flavors diminish. Never freeze it – mayonnaise and potatoes don’t tolerate freezing well and the texture would be irreparably compromised.
Can I lighten this recipe without sacrificing flavor?
Several options are available. Replace half the mayonnaise with plain Greek yogurt to reduce calories by 30%. Use quality light mayonnaise. Increase the proportion of fresh herbs and add lemon juice to compensate for richness. Adding whole-grain mustard also brings character without additional calories.
What are the best seasonal variations?
In summer, add crunchy radishes and grilled corn for optimal freshness. Fall calls for diced Granny Smith apple and toasted walnuts. In winter, incorporate crispy bacon and caramelized onions. In spring, fresh peas, tarragon, and blanched asparagus transform this salad into a springtime celebration.
How should I serve this salad to impress?
Present it in a large shallow serving dish rather than a deep bowl – this highlights the colors. Arrange the egg quarters artistically in a rosette pattern in the center. Garnish generously with fresh dill and chopped chives. A drizzle of quality olive oil, a few whole capers, and a pinch of fleur de sel just before serving add the final chef-worthy touch.
