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.

From Katherine:

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.

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About TaMara

What's to say? I love to cook and I think families benefit from sitting down together for dinner every night.

Posted on June 27, 2010, in 4th of July, Guest Recipes, Recipes, TaMara and tagged , , , , , . Bookmark the permalink. Comments Off.

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