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Posts Tagged ‘potato salad’

by Caitlin Saniga

Three-beet salad with purple potatoes, red beans and sauerkraut

My family heritage is partially Ukrainian and Slovakian, but I somehow missed out on world of beets and borscht while I was growing up. Now that I’ve discovered my love of beets, I’m making up for lost time.


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by Caitlin Saniga

Curried potato salad with peas and cauliflower

This potato salad reminded me a bit of traditional potato and pea samosa filling. Bring it to your family picnic for a nice change of pace from the typical mayo-and-celery potato salad.


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by Caitlin Saniga

Baboo's potato salad

Over the Father’s Day weekend, I tried to remember the foods my dad loved to eat. My list included a lot of the Baboo Saniga staples: halupki, haluski and apple crisp. And this potato salad made the list, too. Baboo often made it for Easter brunch and served it with ham and green beans. The whole family loved it, and she’d make big batches that could be heated up later or eaten cold, straight from the fridge, with a fork. Which is exactly what Dad would have done.

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by Caitlin Saniga

Can I tell you a story that has very little to do with this recipe and very much to do with the kindness of strangers? I was going through a bit of a rough spell when I headed out to my local grocery store to pick up the week’s necessities. On my stop at the deli counter, I requested, with a hopeful smile, a few thick slices of salami for this recipe. The man who took my order had a few questions: “This thick?” he asked, holding up the first circle of salami. “Yes, that’s perfect!” I said with another smile. He continued slicing and then started to pack up my order, taking a little longer than usual, I noticed. But I was in no rush. When he returned to the counter where I stood, he handed me two deli bags: one with chopped turkey and one with a few slices of Muenster cheese (one of my favorites!). A yellow “paid” sticker was attached to the front of each bag. “What’s this?” I asked him. “They’re for you,” he said, passing me the bag of salami. “Thanks for smiling,” he said. “Keep it up.” And I did.

  • 2 pounds small red new potatoes, cut into 1-inch pieces
  • 6 tablespoons cider vinegar, divided
  • 1 tablespoon, plus 1/2 teaspoon salt
  • 1/2 pound hard salami, sliced in 1/2-inch-thick rounds and sliced into pieces
  • 1/4 cup coarse-grain mustard
  • 1 teaspoon sugar
  • 1/4 cup extra-virgin olive oil
  • Pepper
  • 1/2 cup chopped fresh curly-leaf parsley
  • 2 tablespoons sliced green onions

In a 3- to 4-quart saucepan combine the potatoes, 3 tablespoons cider vinegar, and 1 tablespoon salt. Add water (about 4 cups) to cover the potatoes. Bring to a boil over medium heat. Reduce the heat and simmer, uncovered, for 15 to 20 minutes, just until potatoes are tender when gently pierced with a fork. Drain well. Let stand for 2 to 3 minutes before adding dressing.

Meanwhile, cook the salami in a pan over medium heat until the edges brown, 3 or 4 minutes. Set aside.

To make the dressing, whisk together the mustard, 3 tablespoons vinegar, sugar and 1/2 teaspoon salt. In a steady stream, whisk in the oil until well blended.

Transfer the potatoes to a mixing bowl. Add the dressing all at once. Mix gently to avoid breaking the potatoes. Gently mix in  the salami. Season with a generous pinch of kosher salt and a few grinds of black pepper. Add parsley and green onions. Serve warm or at room temperature.

Makes 8 servings.

Recipe adapted from: Better Homes and Gardens

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Lemony potato-fennel salad

by Sarah Steimer

With the tarragon and fennel in this dish, it tasted like a French twist on the classic American potato salad. Which probably means “healthier.”

  • 4-5 potatoes (I used a combination of medium-sized yellow and red potatoes)
  • 1 medium bulb fennel, finely sliced
  • 1 shallot (this means the whole clove), minced
  • juice of 1 1/2 lemons
  • 1 1/2 heaping tablespoons plain yogurt
  • 1 heaping tablespoon mayonnaise
  • 1 handful flat-leaf parsley
  • 1 teaspoon dried tarragon
  • salt and pepper, to taste
  • olive oil

Wash the potatoes and cut into 3/4-inch cubes. You may peel the potatoes if you wish, but I kept the skins on. Boil the potatoes in salted water until soft, about 10-15 minutes. Let cool in the refrigerator.

Whisk together the yogurt, mayonnaise and lemon juice. Set aside.

Place the potatoes, fennel and shallots in a medium bowl and toss with the dressing, parsley and tarragon. Salt and pepper to taste.

Serves 4-6 as a side dish.

Recipe adapted from: Josie Lee

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Garlic scape potato salad

Can’t find garlic scapes? That’s a bummer, but you could try substituting green onions or fragrant chives.

by Caitlin Saniga

  • 5 pounds red-skin potatoes, cute into 3/4-inch cubes
  • 1 medium yellow onion, sliced finely
  • 3 stalks celery, sliced finely
  • 1/2 cup chopped garlic scapes
  • 1 cup mayonnaise
  • 1 cub Dijon mustard
  • juice from half a lemon
  • 3 cloves garlic, minced
  • salt and pepper to taste

Bring a large pot of salted water to a boil. Add the potatoes, cook until tender but still firm, about 12 minutes. Strain the potatoes and transfer them to a large serving dish. Add the onion, celery and scapes.

In a medium bowl, combine the mayo, Dijon mustard, lemon juice and garlic. Stir to combine. Add the dressing to the potato mixture, and stir gently but thoroughly to combine. Season with salt and pepper. Serve immediately, or chill in the fridge for up to 2 days.

Makes about 12 servings.

Alfresco Refreshed is our spin on four traditional picnic staples: fruit salad, potato salad, iced tea and hamburgers. You can find all the recipes here.

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by Caitlin Saniga

I imagine this would taste nice served with German sausage or pork and sauerkraut.

  • 2 pounds small Yukon gold baby potatoes, peeled
  • 3 teaspoons salt, divided
  • 1/4 cup cider vinegar
  • 1 teaspoon sugar
  • 8 ounces bacon, cut into 1/2-inch pieces
  • 1 small white onion, finely chopped
  • 1 cup beef stock
  • 1 hard-boiled egg, cut into bits
  • 1/4 cup chopped fresh parsley

Place the potatoes in a large pot with enough water to cover by several inches. Cover and bring to a boil over high heat; add 2 tablespoons of the salt, and reduce to a gentle boil. Cook until the potatoes are tender when pierced with the tip of a knife, about 10 minutes.

While the potatoes cook, combine the vinegar, sugar and the remaining 2 teaspoons of salt in a small saucepan, and place over medium heat until the sugar is dissolved.

Drain the potatoes in a colander. Using a kitchen towel to protect your hands, slice the hot potatoes into 1/8-inch think rounds and place in a large bowl. Drizzle with the hot vinegar mixture, gently stirring until all the potatoes are coated. Set aside.

Cook the bacon in a large skillet over medium-low heat, stirring frequently, until browned and crispy. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate. Drain the excess fat from the skillet, and discard, leaving a thin coating on the bottom. Add the onions; cook until translucent but not browned, about 8 minutes.

Add the beef stock; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon, egg pieces and chopped parsley. Gently stir to combine, and serve immediately.

Makes 6 servings.

Recipe adapted from: The Martha Stewart Living Cookbook — The Original Classics

Photo: Caitlin Saniga

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by Sarah Steimer

"You don't need a picnic to eat picnic food." - Thomas Jefferson*

  • 1 pound of small potatoes – I used German butter ball and
  • 2 cloves garlic, minced
  • 1/4 cup chopped onion
  • 5-6 fresh basil leaves, torn
  • 1/4 cup walnuts, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon mayonnaise
  • 1 tablespoon olive oil, plus more for roasting potatoes
  • salt and pepper

Scrub the potatoes and cut into chunks about the same size. Boil for about 10-15 minutes or until soft. Drain well.

Toss the potatoes with a sprinkling of olive oil and the garlic. Place in a glass baking dish and roast at 400 degrees for about 20-30 minutes or until the edges start to crisp.

I just grabbed up a bunch of the littlest potatoes at the farmer's market.

For the dressing, whisk together the vinegar, mustard, olive oil, mayonnaise, salt and pepper. Set aside.

Toss the potatoes – while still warm – with the basil, walnuts and dressing. Serve warm or cold.

Serves 2-4 as a side dish.

Recipe: Sarah Steimer

Photos: Sarah Steimer

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