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.
Posted on June 27, 2010, in 4th of July, Guest Recipes, Recipes, TaMara and tagged food, homegrown tomatoes, kale, pesto, potato salad, Recipes. Bookmark the permalink. Comments Off on Potato Salad: Everyone has a favorite.