Cooper's Hawk | Recipe of the Month - August

"August’s Wine of the Month is a fresh taken on the classic Austrian varietal, Grüner Veltliner. This is a varietal that’s been growing in Austria for thousands of years and is still the most widely grown grape in the country. Grü-V has vibrant aromas of lemon, lime, white pepper, and green apple. The crisp acidity and predominantly citrus flavors make this wine a perfect pairing with a rich, slightly spicy Vietnamese-inspired Potato Salad.." - Chef Matt McMillin

Ingredients
  • 2 lbs small Yukon Gold potatoes, cut in half
  • 2 tsp kosher salt
  • 1 ea English cucumber, sliced in thin half-moons
  • ½ tsp kosher salt
  • ½ tsp sugar
  • ½ cup mayonnaise
  • 1 tbsp sugar
  • 2 tsp kosher salt
  • ¼ tsp white pepper, ground
  • 2 tsp whole grain mustard
  • 1 tbsp lime juice
  • 1 tbsp rice wine vinegar
  • 1 tbsp fish sauce
  • 1 tbsp basil, chopped
  • ½ cup ham, diced
  • ¼ cup red onion, diced
  • ¼ cup carrots, thinly julienned or shredded
  • ¼ cup hard-boiled eggs, chopped (3-4)


GARNISH

  • 5-6 torn mint leaves
  • 2 tbsp peanuts, chopped
  • 2 tsp Thai chilis, thinly sliced (use as much or as little as you like, depending on your spice preference)
Directions

Place potatoes in a medium pot and cover with enough cold water to cover them by at least an inch. Add salt, bring to a boil, lower to simmer, and cook until potatoes are just cooked through — about 15 minutes depending on size of chunks. Check doneness by inserting a knife or skewer into the potatoes; it should come out easily. Be careful not to overcook — you don’t want them falling apart, just cooked through. Once potatoes are at desired texture, drain well, and set aside in a large mixing bowl.

While the potatoes are cooking, sprinkle sliced cucumbers with salt and sugar and let rest. After about 15 minutes, they should start releasing their liquid.

In a separate mixing bowl combine remaining ingredients and mix well. Once mixed, gently fold into the warm potatoes. Squeeze any remaining water from the cucumbers and discard liquid. Gently fold cucumbers into the potato salad, then refrigerate for about an hour to let the ingredients marinate.

Once your potato salad has marinated, remove from the refrigerator, mix well, and place on a platter — preferably about 30 minutes before serving. Garnish with mint, peanuts, and Thai chilis, and enjoy the potato salad by itself or with a protein of your choice. Most importantly, pour yourself a glass of Grü-V, our Wine of the Month.