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Potatoes in Local Farmers' Market
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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
Vinaigrette:
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
Vinaigrette:
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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