Potato Salads
Warm weather brings picnics, barbeques, and family get-togethers. Cooler weather ushers in holiday parties and open house gatherings. None of these
eating occasions would be complete without a big bowl of potato salad. Your family may have a traditional recipe for this classic treat but what make s a great
potato salad is different for everyone. Some prefer creamy and some prefer vinegar-based. Some like their salad cold and others like it warm. Most cooks
prefer a waxy-type potato, such as creamers, Yukon Gold, or red potatoes, for potato salad. Their high moisture means that they have a more pleasant texture
when cold and they hold up better to tossing with dressing than drier, more mealy, Russets. Some recipes call for the dressing to be added to the potatoes
while they are still warm when they are most absorbent. We prefer to chill our potatoes before adding the dressing because the potatoes seem to stay more
crisp. If you're making your potato salad several hours, or even a day, in advance, the flavors will intensify. So unless otherwise noted, we do recommend
making potato salad a day ahead to achieve optimum flavor.
eating occasions would be complete without a big bowl of potato salad. Your family may have a traditional recipe for this classic treat but what make s a great
potato salad is different for everyone. Some prefer creamy and some prefer vinegar-based. Some like their salad cold and others like it warm. Most cooks
prefer a waxy-type potato, such as creamers, Yukon Gold, or red potatoes, for potato salad. Their high moisture means that they have a more pleasant texture
when cold and they hold up better to tossing with dressing than drier, more mealy, Russets. Some recipes call for the dressing to be added to the potatoes
while they are still warm when they are most absorbent. We prefer to chill our potatoes before adding the dressing because the potatoes seem to stay more
crisp. If you're making your potato salad several hours, or even a day, in advance, the flavors will intensify. So unless otherwise noted, we do recommend
making potato salad a day ahead to achieve optimum flavor.
Classic Potato Salad
4 cups red-skin potatoes, peeled and cut into chunks
1 cup sliced celery
2 hard-boiled eggs, chopped
Salt and pepper
1 cup mayonnaise
1 tablespoon apple cider vinegar
Cook potatoes in boiling water until fork tender.
Drain and rinse under cold water.
Place the potatoes in the refrigerator to chill for 1 hour.
Combine the potatoes, celery, and eggs in a large bowl.
Season with salt and pepper.
In a small bowl, combine the mayonnaise and vinegar.
Mix into the potato mixture. Chill until serving time.
Roasted Potato Salad
4 cups unpeeled small red potatoes, quartered
1 cup mayonnaise
2 hard-boiled eggs, chopped
4 slices bacon, diced and fried until crisp
1/4 cup scallions, sliced
Salt and pepper
Preheat oven to 450° F.
Grease a large baking pan.
Place the potatoes on the prepared pan.
Bake for 30-35 minutes, stirring once during baking time.
Potatoes should be tender and golden brown.
In a large bowl, combine mayonnaise, eggs, bacon and scallions.
Add the potatoes and mix gently to combine.
Season with salt and pepper.
May be served immediately or chilled.
Deviled Potato Salad
5 medium-size potatoes, peeled and cubed
1 small onion
3 tablespoons yellow mustard
3/4 cup mayonnaise
1 teaspoon paprika
1 teaspoon Tabasco
Salt and pepper
2 scallions, chopped
Boil potatoes until tender, about 10-12 minutes.
Drain and rinse potatoes under cold water.
Place the potatoes in the refrigerator to chill 20-30 minutes.
Grate the onion, using a hand grater.
In a large bowl combine the onion, mustard, mayonnaise, paprika, and Tabasco.
Add the potatoes and stir to combine.
Season with salt and pepper.
Garnish with chopped scallions.
Sweet Potato Salad
2 pounds sweet potatoes, peeled and cubed
3/4 teaspoon salt, divided
2 celery stalks, sliced
1/2 cup chopped onion
1/4 cup diced green pepper
3 tablespoons light brown sugar
2 tablespoons chopped fresh parsley
5 tablespoons white vinegar
1 tablespoon canola oil
1 teaspoon hot sauce, such as Tabasco
1 teaspoon. Dijon mustard
Preheat oven to 400° F.
Grease a large baking pan and arrange potatoes on it.
Sprinkle potatoes with 1/2 teaspoon salt.
Bake 25 minutes or until tender. Allow to cool.
In a large bowl, stir together remaining salt and all remaining ingredients.
Add potatoes and stir gently to blend.
Serve warm or chilled.
Warm Potato Salad
(Serves 2-3)
1 shallot, finely minced
2 tablespoons white wine vinegar
1 tablespoon white wine
2 medium red potatoes, peeled and quartered
Kosher salt and fresh ground pepper
1-1/2 tablespoons olive oil
1 teaspoon chopped parsley
1 teaspoon chopped chives
Place shallots in a shallow bowl and cover with vinegar and wine.
Allow to sit for 1 hour.
Cook potatoes 15 minutes, or until fork tender.
Drain, rinse under cold water, and cut into small chunks.
Place in a serving bowl and season with salt and pepper.
Whisk olive oil into shallot mixture.
Season with salt and pepper. Add chopped herbs.
Toss dressing with potatoes. Serve warm.
Lunchtime Potato Salad
This is a wonderful summer afternoon lunch.
2 pounds small red potatoes
2 tablespoons white wine
2 tablespoons chicken stock
3 tablespoons white wine vinegar
1 teaspoons Dijon mustard
1/2 teaspoons salt
1/4 teaspoons black pepper
10 tablespoons olive oil
8 ounces. green beans, ends trimmed
1 (6-ounce) can Italian tuna, drained
1/4 cup capers, drained
1 cup cherry tomatoes, halved
1/4 cup black olives
1/4 cup diced red onion,
4 hard-boiled eggs, quartered
2 tablespoons. julienned fresh basil leaves
Boil potatoes for 20-30 minutes or until fork tender.
Allow to cool until you can handle them and cut into quarters.
Place in a bowl . Add wine and chicken stock, stir, and set aside.
In a small bowl, combine the vinegar, mustard, salt and pepper.
Slowly whisk in the oil to make an emulsion.
Add the mixture to the potatoes and gently toss. Set aside.
Cook the green beans in boiling water for 5 minutes.
Drain and rinse under cold water to chill.
Add the beans and all remaining ingredients to the potatoes.
If necessary, add more salt and pepper.
Serve at room temperature.
Caesar Potato Salad
3 anchovy fillets
2 garlic cloves
3 tablespoons olive oil, divided
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon hot sauce, such as Tabasco
1/2 teaspoon Worcestershire sauce
1/3 cup mayonnaise
Salt and pepper
1 large red onion, peeled
2 pounds small red potatoes
3 tablespoons grated Parmesan cheese
Romaine leaves (optional)
In a small food processor, puree anchovies and garlic.
Add 2 tablespoons oil, lemon juice, mustard, hot sauce, and Worcestershire.
Process until smooth.
Add mayonnaise and blend. Season with salt and pepper.
Heat a stove top or outdoor grill.
Cut onion into thick slices. Brush with remaining oil, season with salt and pepper.
Grill until lightly charred, about 12 minutes. Cool.
Cut the onion slices into 1-inch pieces.
Cook the potatoes in boiling water about 15 minutes, or until tender.
Drain and cool. Cut the potatoes into wedges.
Place the potatoes, Parmesan, and grilled onions in a bowl.
Pour the dressing over; toss gently to coat.
Season with salt and pepper. Refrigerate until serving.
To serve: line a serving platter with Romaine leaves and spoon potato salad in center.
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Recipes
Classic Potato Salad
Roasted Potato Salad
Deviled Potato Salad
Sweet Potato Salad
Warm Potato Salad
Lunchtime Potato Salad
Caesar Potato Salad
Sicilian Potato and Green Bean Salad
Classic Potato Salad
Roasted Potato Salad
Deviled Potato Salad
Sweet Potato Salad
Warm Potato Salad
Lunchtime Potato Salad
Caesar Potato Salad
Sicilian Potato and Green Bean Salad
| Sicilian Potato and Green Bean Salad |
Sicilian Potato and Green Bean Salad
2 pounds small red potatoes
1 pound green beans
2-3 scallions, sliced
2 tablespoons fresh basil, chopped
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1.2 teaspoon black pepper
4 tablespoons olive oil
3 tablespoons red wine vinegar
Juice from half of a lemon
Salt
Pinch of sugar
Cook potatoes in boiling water until tender.
Drain the potatoes, rinse with cold water and allow to cool.
Cook the green beans in the same manner.
Cut the potatoes into bite-size chunks.
Cut the beans into 1-inch pieces.
In a bowl, whisk together all of the remaining ingredients.
Add the potatoes and beans and toss gently to coat.
Serve immediately or refrigerate and serve cold.
2 pounds small red potatoes
1 pound green beans
2-3 scallions, sliced
2 tablespoons fresh basil, chopped
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1.2 teaspoon black pepper
4 tablespoons olive oil
3 tablespoons red wine vinegar
Juice from half of a lemon
Salt
Pinch of sugar
Cook potatoes in boiling water until tender.
Drain the potatoes, rinse with cold water and allow to cool.
Cook the green beans in the same manner.
Cut the potatoes into bite-size chunks.
Cut the beans into 1-inch pieces.
In a bowl, whisk together all of the remaining ingredients.
Add the potatoes and beans and toss gently to coat.
Serve immediately or refrigerate and serve cold.