Cooking Cove: Digging up potato salad recipes
By Barbara Beltrami
“Please pass the potato salad.” Famous last or more likely first words at many a party, picnic or barbecue. Who among us does not adore the tangy taste of that ubiquitous combination of potatoes and dressing? And while that dressing may range from vinegar and oil to mayonnaise to whipped or sour cream, there is one constant to all good potato salad recipes: The potatoes are freshly cooked, not left over.
Additions such as herbs, hard-boiled eggs, bacon, capers, mustard or pickles can always dress up the salad, but for me, the more basic the recipe, the less interference with that wonderful marriage of potatoes and dressing.
Potato Salad with Bacon and Egg
YIELD: Makes 10 to 12 servings
INGREDIENTS:
3 pounds new potatoes, scrubbed but not peeled
1½ cups mayonnaise or to taste
1 tablespoon cider vinegar
¼ pound crisp fried bacon, crumbled
5 hard boiled eggs quartered
1 medium red onion, minced
2 celery ribs, diced
1 medium tomato, diced
Salt and freshly ground black pepper, to taste
2 tablespoons fresh flat-leaf parsley, minced
DIRECTIONS:
Boil potatoes in salted water until fork tender; rinse under cold water, drain and set aside until cool enough to handle. Mix mayonnaise with vinegar; add bacon, eggs, onion, celery and tomato. While they are still warm, slice or coarsely chop but do not peel potatoes.In a large bowl, toss with mayonnaise mixture, salt and pepper; sprinkle parsley on top. Serve warm, at room temperature or chilled with sandwiches, grilled meat or poultry or cold cuts.
Potato Salad with Herbed Vinaigrette
YIELD: Makes 10 to 12 servings
INGREDIENTS:
3 pounds tiny new potatoes, scrubbed but not peeled
¾ cup extra virgin olive oil
3 ounces white wine vinegar
3 tablespoons dry white wine
2 tablespoons chopped fresh dill leaves
½ cup fresh chopped chives
¼ cup minced fresh flat-leaf parsley
4 scallions, very thinly sliced
Salt and freshly ground white pepper, to taste
DIRECTIONS:
Boil potatoes in salted water until fork tender; rinse under cold water, drain and set aside until cool enough to handle. In a medium bowl whisk together the oil, vinegar, wine, herbs, scallions, salt and pepper; toss with potatoes and serve warm or at room temperature with cold cuts, poultry, or beef or other salads.
Old-Fashioned Basic Potato Salad
YIELD: Makes 10 to 12 servings
INGREDIENTS:
3 pounds new potatoes, scrubbed but not peeled
2 cups good mayonnaise
2 tablespoons cider vinegar
1½ tablespoons Dijon mustard
2 celery ribs finely chopped
1 medium red onion, minced
Salt and freshly ground black pepper, to taste
DIRECTIONS:
Boil potatoes in salted water until fork tender. Drain, rinse in cold water and set aside till cool enough to handle. In a medium bowl whisk together the mayonnaise, vinegar, mustard, celery, onion, salt and pepper. In large bowl, toss with potatoes. Serve warm, at room temperature or chilled with barbecued chicken, burgers, hot dogs or steaks.
