Potato Salad: Everyone has a favorite
First, let me make this announcement: I just harvested my first tomato! Can’t wait to slice it up. I did not make it to the Farmer’s Market this weekend, unless you count whizzing by on my bike. A friend and I made plans to go next Saturday. I can’t wait to see what’s available and what is new and different.
The other night, in the Thursday Night Menu, I asked you guys to share your favorite potato salad recipes and I was thrilled with the response I got. Below are a few of the ones I received.
my favorite potato salad : 7 red potatoes the same size (tennis ball) / boiled or steamed until tender and skins begin to split / as soon as possible slice them into a bowl skins on, add a few slivers of garlic, douse with a good fruity olive oil, scatter your favorite fresh seasonal herbs, salt and pepper
i also like russets or red potatoes diced after cooking until tender and while still warm put in a bowl on top of a pile of finely diced sweet onion, celery, and crisp apples / dressed with homemade mayo laced with lemon or lime / salt and pepper / no eggs / parsley or cilantro yes / i like leftover potato salad fried for breakfast
i prefer potato salad warm or at room temperature, never ice box cold
Katherine also shared this:
…my CSA share has an overload of kale therefore kale pesto made with pecans, parmigiano, olive oil, a little garlic, salt and pepper / yummy on a cracker / a heckuva good way to get all the minerals kale has to offer
until this year i never ate kale before! now i toast it, steam it, marinate it and “pesto it”
From Fern (not our LFern – but let me tell you, with recipes this good, she can share recipes anytime):
Creamy Dilled Potato Salad
Simmer drain, and keep warm:
- 2 lb. small unpeeled red potatoes
Chop in food processor:
- ¼ cup packed fresh dill weed
- ¼ cup packed fresh parsley
- ¼ cup sliced green onions
- 1 clove garlic, halved
Add and process until smooth:
- ½ cup buttermilk
- 1 tbsp lemon juice
- 1/8 tsp pepper
Halve potatoes into a large bowl. Combine with dressing and:
- ½ cup celery, sliced diagonally
- ½ cup chopped red bell pepper
Toss gently to coat.
Also from Fern:
Danish Potato Salad
Boil in their jackets, and dice:
- 4-5 large potatoes
Combine and pour over potatoes:
- 4 tbsp oil
- 4 tbsp tarragon vinegar
- 1 tsp salt
- 1 tsp sugar
- 1 clove garlic, crushed
Chill then fold into salad before serving:
- 3 green onions, chopped
- 6-8 radishes, sliced thin
- ¼ cup mayonnaise
- 1 tbsp fresh dill
Garnish salad before serving with parsley and 3 hard cooked eggs, cut in wedges.
And finally from IndyLib:
My potato salad is red potatoes with the skin left on, hard boiled eggs, red and sweet onion, celery, mayo, yellow and brat mustard in equal measures (I love brat mustard- it has a little bit of horseradish), a combo of dill and bread and butter pickles (if you use some sweet pickles you don’t need to add sugar), fresh dill, dill pickle juice, a little bit of lemon juice and salt and pepper.
IndyLib actually wrote an entire picnic menu, which I will share as the week goes on. Thanks to everyone. There is something here for every taste.