Turning the lowly tuber into the star of the picnic
Some swear by traditional potato salad while others are venturing into new territory. Here are a few variations:
Potato Salad
This recipe has all the flavour of a traditional potato salad, but with a fraction of the calories.
❚ 1 kg (2 lb) Yukon Gold potatoes (6 potatoes), each cut into 8 pieces
❚ 45 mL (3 tbsp) apple cider vinegar
❚ 2 mL (1/2 tsp) sea salt, plus more to taste ❚ 250 mL (1 cup) non-fat plain Greek yogurt ❚ 4 hard-boiled eggs, peeled and chopped
❚ 2 celery ribs, finely diced
❚ 2 medium dill pickles, finely diced (about 75 mL (1/3 cup))
❚ 3 green onions, thinly sliced
❚ 30 mL (2 tbsp) yellow mustard
❚ Freshly ground black pepper
❚ 5 mL (1 tsp) smoked paprika In a medium saucepan, place potatoes and cover with salted water by 2.5 cm (1 in.). Bring to a boil over high heat, reduce heat to medium and simmer uncovered until potatoes are tender, about 15 minutes. Drain well in a colander, then place in a large bowl. Add vinegar and 2 mL (1/2 tsp) salt to hot potatoes and mix well. Set aside to cool to room temperature.
Meanwhile, in a medium bowl, combine yogurt, eggs, celery, pickles, green onions and mustard.
When potatoes are cool, gently stir yogurt mixture into potatoes and season with salt and pepper. Cover and refrigerate for at least 1 hour and ideally overnight, as this salad is even better the next day. Sprinkle with paprika just before serving.
Makes 8 servings.
Dori s Newe ll’ s Cooke d Dre ss ing
Before microwaves, the dressing was cooked on the stove, but the microwave works just as well. ❚ 250 mL (1 cup) milk ❚ 250 mL (1 cup) vinegar ❚ 2 eggs ❚ 175 mL (3/4 cup) sugar ❚ 30 mL (2 tbsp) dry mustard ❚ 125 mL (1/2 cup) flour ❚ Salt and pepper, to taste In a saucepan, combine milk and vinegar and heat on medium until warm. (Don’t worry if the mixture curdles slightly as it heats.)
Meanwhile, combine remaining ingredients and stir into warmed milk/ vinegar combination. Continue stirring until it comes to a boil and thickens.
Remove from heat and let cool. Store in an airtight container in refrigerator. Microwave: Heat milk and vinegar in a microwavesafe container. Add other ingredients. Cook on high, but stop every minute or two to stir and check thickness. Remove when desired thickness is reached.
Makes about 500 mL (2 cups).
Grille d Potato Salad with White Balsamic Dre ss ing
Golden potatoes absorb the flavour of balsamic vinegar in this slightly Mediterranean version. It can be served warm or cold.
❚ 6 Yukon Gold potatoes (about 1.125 kg (2 1/4 lb)), scrubbed
❚ 2 red peppers, quartered
❚ 30 mL (2 tbsp) extra-virgin olive oil
❚ 30 mL (2 tbsp) chopped fresh basil
❚ 15 mL (1 tbsp) chopped fresh rosemary
❚ 1 mL (1/4 tsp) each salt and pepper White Balsamic Dressing
❚ 50 mL (1/4 cup) extra-virgin olive oil
❚ 30 mL (2 tbsp) white balsamic vinegar
❚ 30 mL (2 tbsp) finely chopped sun-dried tomatoes in oil, drained
❚ 1 clove garlic, minced
❚ 75 mL (1/3 cup) halved pitted kalamata olives
❚ 30 mL (2 tbsp) chopped fresh basil
❚ 15 mL (1 tbsp) capers Cut potatoes into 8 wedges each and place in a large bowl with red peppers. Add oil, basil, rosemary, salt and pepper and toss to coat well.
Place wedges and pepper on a greased grill over medium-high heat and grill for about 20 minutes, turning once or until golden and tender. Thinly slice red peppers and return to bowl with potato wedges. Dressing: Meanwhile, whisk together oil, vinegar, tomatoes and garlic. Pour over grilled potatoes and peppers. Add olives, basil and capers and toss gently.
Serve warm or cover and refrigerate for up to 2 days. Bring to room temperature and toss well before serving. Tip: Substitute 1 jar (340 mL) roasted red peppers, drained and sliced, for the 2 red peppers.
Makes 6 servings.
Potato Salsa Salad
This offers a taste of Mexico.
❚ 1 kg (2 lb) round potatoes, unpeeled
❚ 6 large leaves red leaf lettuce Salsa
❚ 1 tomato, diced
❚ 30mL (2tbsp) finely chopped green onions
❚ 125 mL (1/2 cup) diced cucumber
❚ 125 mL (1/2 cup) diced green pepper
❚ 125 mL (1/2 cup) diced red pepper
❚ 125 mL (1/2 cup) diced celery
❚ 75 mL (1/3 cup) chopped coriander
❚ 30 mL (2 tbsp) lemon juice
❚ 50 mL (1/4 cup) olive oil
❚ 1 mL (1/4 tsp) hot pepper flakes
❚ 1 garlic clove, minced
❚ 2 mL (1/2 tsp) salt
❚ 1 mL (1/4 tsp) pepper
❚ 250 mL (1 cup) vegetable or tomato juice
In large pot of boiling salted water, cook potatoes. Drain and cut each potato into 8 wedges. Set aside. Salsa: Combine tomato, green onions, cucumber, green pepper, red pepper, celery and coriander. Set aside.
In a tightly sealed container, shake lemon juice, olive oil, hot pepper flakes, garlic, salt, pepper and vegetable juice. Pour over vegetables and toss to combine. Chill.
Toss potato wedges with salsa. Chill.
Makes 6 servings.