Old Woman Peeling Potatoes
Old Woman Peeling Potatoes
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Langley, Walter
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      La Belle Cuisine


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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Potato Salad, Let Me Count the Ways...



Stonewall Kitchen, LLC 

"What I say is that, if a man really likes potatoes,
he must be a pretty decent sort of fellow."
~ A. A. Milne

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Potatoes in Local Farmer's Market, Ollantaytambo, Peru
Potatoes in Local Farmers' Market
Cindy Miller...
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Basil, Garlic and Pine Nuts (Ingredients for Pesto)
Basil, Garlic and Pine Nuts

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Oil and Vinegar
Oil and Vinegar
Art Print

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Mixed Herbs
Mixed Herbs
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Camille ...
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Giclee Print

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Olive Oil
Olive Oil
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Svenson, Sonia
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Potato Digging in the Kitchen Garden
Potato Digging in the Kitchen Garden
William Small
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La Belle Cuisine


Potato salad, like vegetable soup, is one of those dishes that is limited only by
your imagination and the availability of ingredients. It is also one of the staples
in our society - like good gumbo - that is is apt to ignite a very heated discussion
as to the proper way to make it. And, very often, we hear it said of potato salad
that no one can make it like Mom. That's where we will start, then. With a very basic potato salad:  Mom's.

 Mom's Potato Salad

And in that same vein,

Mary Margaret's Favorite Potato Salad

These recipes, of course, are only the beginning.  Here are a few more variations
to whet your appetite, stimulate you imagination, and sharpen your skills.....


Summer Garden Vegetable Potato Salad

The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant

by Judy Wicks and Kevin von Klause, 1998, Running Press


(serves 6 to 8)

“Emerald green pesto and white balsamic vinegar dress this colorful salad of red-skinned potatoes and summer vegetables. White balsamic vinegar isn’t aged in wooden barrels so it retains its light hue and delicate fruity flavor. Look for it in specialty food stores and better supermarkets. If you can’t find it, substitute apple cider vinegar. This salad is best if served the day it is made.”

 1 1/2 pounds red-skinned potatoes,
cut into 1/2-inch wedges
1/4 pound trimmed green beans, halved
1 small zucchini cut into 1/4-inch coins
1 red bell pepper, diced
1 yellow bell pepper, diced
8 cherry tomatoes, halved
2 scallions, thinly sliced
3/4 cup Basil Pesto (recipe follows)
2 tablespoons white balsamic vinegar
Salt and freshly ground black pepper to taste

1. Place the potatoes with a pinch of salt in a large saucepan and add water
to cover. Bring to a boil over high heat. Lower the heat and simmer until
the potatoes are just cooked through, about 10 minutes. Drain the potatoes and spread them on a baking sheet. Sprinkle with vinegar. Cool to room temperature. Reserve.
2. Bring a small pot of salted water to a boil. Blanch the green beans in the boiling water for 1 minute. Remove and shock in ice water until chilled.
Drain well and reserve. Blanch the zucchini and yellow squash in the
boiling water for 30 seconds or until just cooked through. Remove and
shock in ice water until chilled. Drain well. Reserve.
3. Combine the potatoes, green beans, zucchini, yellow squash, bell pep-
pers, cherry tomatoes, scallions and Basil Pesto in a large bowl. Toss
well. Season to taste with salt and freshly ground black pepper. Serve
at room temperature, or cover and refrigerate until chilled.

Basil Pesto

"Originally, pesto was made exclusively from basil, but nowadays it can be
made with most any herb or combinations of herbs. Traditionally pounded
in a mortar with a pestle, it is more easily made in a food processor.”

1 1/2 cups tightly packed fresh basil leaves
1/2 cup freshly grated Parmesan cheese
1/4 cup pine nuts, toasted
3/4 teaspoon minced garlic
3/4 cup olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Rinse and dry the basil leaves well to remove any sand and extra water.
2. Combine the basil, Parmesan, pine nuts, and garlic in food processor
or blender. Process with an on/off pulse action to a smooth paste, about
45 seconds.
3. With the motor running, slowly drizzle in the olive oil. Season with the
salt and pepper. Pesto is best if used immediately; however, you can refrigerate it in an airtight container for up to 3 days.


Coburg Potato Salad
Gourmet Archives

This recipe definitely produces the closest facsimile to what I have come to
regard as “authentic” German potato salad, the kind my former in-laws make,
the kind I make, and dearly love….. And yes, feel free to add crisp crumbled
bacon at the very end if you like.  I often do.  Sugar in the dressing?  Well, just
a tad perhaps!  And please, use the very best, very freshest potatoes you
can find. That will make all the difference...

 2 1/2 pounds boiling potatoes
(such as red new potatoes, that will hold their
shape when cooked)
1 cup hot brown stock [or beef broth]
2/3 cup minced onion
1/4 cup vegetable oil
3 tablespoons white wine vinegar
Salt and pepper to taste
1/3 cup snipped fresh chives
Minced fresh parsley

 In a large saucepan combine the  potatoes with enough salted cold water to cover them by 2 inches, bring the water to a boil and simmer the potatoes, covered, for 20 to 25 minutes, or until they are just tender. Drain the pota- toes, return them to the pan, and steam them, covered, over moderate
heat, shaking the pan for 1 minute or until they are dry. Let the potatoes
cool until they can be handled, peel them, and slice them thin.
In a heatproof bowl combine the stock or beef broth, onion, vegetable oil, wine vinegar, and salt and pepper to taste.
In a large heatproof salad bowl put the potatoes, pour the dressing over
them, and toss salad gently. Sprinkle salad with 1/3 cup snipped fresh
chives and some fresh minced parsley. Serves 4.


New Potato and Cucumber Salad
with Fresh Herbs
Bon Appetit June 1995

Bon Appetit - One Year Subscription

 2 1/4 pounds red-skinned potatoes
2 medium cucumbers, peeled, seeded, diced
1/2 cup chopped red onion
1 cup plain low-fat yogurt
6 tablespoon chopped fresh dill
4 teaspoons chopped fresh mint
2 teaspoons minced garlic

 Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain potatoes. Cool. Peel potatoes. Cut into 3/4-inch cubes
and place in large bowl. Add cucumber and onion. Whisk all remaining ingredients in a small bowl. Add to potatoes. Season with salt and
pepper. Serves 8.


Who's the man to take the potato salad and 3-bean salad concepts to
a new level?  Chef Charlie Trotter, of course!

Three Bean and Potato Salad with
Horseradish Vinaigrette

Charlie Trotter Cooks at Home

by Charlie Trotter, 2000, Ten Speed Press


Serves 6

 1 pound fingerling potatoes or other
small white potatoes

1/4 cup grated fresh horseradish
1/4 cup rice wine vinegar
3 tablespoons freshly squeezed lemon juice
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

1 cup cooked navy beans
1 cup cooked scarlet runner beans
1 cup cooked kidney beans
1/2 cup thinly sliced red onion
1/2 cup thinly sliced celery
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh chives
Salt and freshly ground black pepper

To prepare the potatoes:  Place the potatoes in a large pot of salted water and bring to a boil. Cook for 20 to 25 minutes, or until tender. Drain the potatoes, cool to room temperature, and cut them into bite-sized pieces.
To prepare the vinaigrette
:  Whisk together the horseradish, vinegar, lemon juice, and olive oil in a small bowl and season to taste with salt and pepper.
To prepare the salad
:  Combine the potatoes, navy beans, scarlet runner beans, kidney beans, onion, celery, parsley and chives in a large bowl. Toss with the vinaigrette and season to taste with salt and pepper. Refrigerate for at least 1 hour before serving to meld the flavors.

Insights:  This salad works well with any type of dried beans. Keep in mind, however, that most of the color in the dish comes from the beans, and a variety
of colors will look more appealing.
Dried beans should always be soaked for at least 12 hours in cold water before using to ensure even cooking.  Beans are best when cooked at a very slow simmer with water and a few tablespoons of butter, or, if you are avoiding fat, in chicken stock. The butter or stock will add a wonderful richness to the beans.


Smoked Salmon and Potato Salad with
Scallion-Citrus Vinaigrette
Charlie Trotter Cooks at Home

by Charlie Trotter, 2000, Ten Speed Press


Serves 4

 12 small red potatoes

1/2 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
2 tablespoons rice wine vinegar
3/4 cup extra-virgin olive oil
1/2 cup thinly sliced scallions
Salt and freshly ground black pepper

1 apple, peeled and cored
4 cups mesclun mix
1/2 cup thinly sliced radishes
Salt and freshly ground black pepper
12 thin slices smoked salmon

To prepare the potatoes:  Place the potatoes in a large pot of salted water, bring to a boil, and cook for 20 to 25 minutes, or until tender. Cut each potato into eighths.
To prepare the vinaigrette: 
Place the orange juice, lime juice, and vinegar in a small bowl. Whisk in the olive oil, fold in the scallions, and season to taste with salt and pepper.
To prepare the salad: 
Cut the apple into 8 wedges and thinly slice widthwise. Place the apples, cooked potatoes, mesclun mix, and radishes
in a mixing bowl. Toss with about half of the vinaigrette and season to
taste with salt and pepper.
Place 3 slices of salmon in the center of each plate and top with some of
the salad. Spoon the remaining vinaigrette around the plates and top with freshly ground black pepper.

Insights:  This salad can easily be converted into smoked salmon canapés.
Simply eliminate the mesclun mix and increase the amount of salmon to 24
slices. Dice the potatoes, apple, and radishes instead of slicing them and toss
with half of the vinaigrette. Place some of the potato mixture at one end of
each salmon slice and roll the salmon up.

La Belle Cuisine

Click below for More Potato Salad Recipes:
American-Style Potato Salad (Julia Child)
Cajun Potato Salad
Emeril's Real Potato Salad
Flo's Potato Salad
French Potato Salad (Jacques Pepin)
Herring, Beef and Potato Salad
Laurie Colwin on Potato Salad
Pea and Potato Salad with Bacon Dressing
Lee Bailey's Potato Salad
Mardi Gras Potato Salad
Potato Salad with Cherry Tomatoes,
Bacon and Avocado

Potato Salad with Creamy
Caviar Dressing

Potato and Goat Cheese Salad with
Bacon Vinaigrette

Potato Salad Primavera
Potato Salad with Seafood and Sweet Corn
Provençal Potato Salad
Ratatouille Potato Salad
Yukon Gold Potato and Artichoke Salad

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