Subject: Three Potato Salad Recipes (was Re: Potato Salad tricks)
From: Ranee Mueller
Date: Wed, 12 Apr 2006 14:05:15 -0700
Damsel in dis Dress wrote:
> sf wrote:
> >Count me in for russets. Red potatoes are nice every now & then if
> >someone else serves them to me, but I don't even consider them when I
> >think about "potato salad" (and there are no pickles of any kind in
> YAY! We're not on the endangered list!
I think it's hard to ruin potato salad. There are two that I like
the best, though, mine, which uses red potatoes and a lemon-oil dressing
and a friend's which uses both sweet and red potatoes and has a sour
cream dressing. I occasionally make a kind of summer vegetable salad
that has green beans, red potatoes, corn, tomatoes, etc in it. Although
it's called a potato salad, I don't really think of it that way. I like
any kind of potato in salad, though I am partial to red or yukon golds
(and use all blue, all red and white potatoes for the fourth of July),
but what I really don't like are eggs, celery, or mayonnaise in potato
Here are the recipes, first one is mine, second is my friend's, the
third is my other "potato salad." I do mine largely by sight and
taste, so this is just a guideline.
Ranee's Red Potato Salad
3 pounds red potatoes
6 scallions, finely chopped
1 pound Kalamata olives, pitted and sliced
1/2 cup olive oil
juice of two lemons
1 teaspoon salt (or to taste)
1/2 teaspoon freshly ground pepper
1/4 cup fresh dill, finely chopped (or a heaping tablespoon, dry)
Quarter potatoes and boil until just done. Drain and cool.
Make vinaigrette out of olive oil, lemon juice, salt, pepper and dill.
Put potatoes in large bowl with scallions and olives, toss lightly.
Dress salad and toss to coat each potato. Refrigerate at least 2 hours.
Two Potato Salad
This one is easy and a nice change from greasy mayonaise-saturated
1-1/2 lbs small red potatoes, halved
1-1/2 lbs peeled sweet potatoes or yams, cut into 1-in pieces
3 T white vinegar
3/4 C creme fraiche (or sour cream, which is what I normally use)
1/4 C chopped fresh chives (or scallions)
3/4 t salt
1/4 t ground black pepper
Place potatoes in a large Dutch oven; cover with water. Bring to a boil;
reduce heat, and simmer 18 minutes or until tender. Drain. Place
potatoes in a large bowl. Drizzle with vinegar; toss gently to coat. Let
cool to room temperature.
Combine creme fraiche (or sour cream) and remaining ingredients,
stirring with a whisk. Add to potatoes, tossing gently to coat. Makes
Potato, Green Bean, Corn and Tomato Salad
8 ounces green beans, trimmed, cut into 1 1/2-inch pieces
4 ears of corn
2 pounds small red-skinned potatoes, unpeeled, halved
1 pint cherry or pear tomatoes, halved
2 tablespoons dry vermouth
2 tablespoons white wine vinegar
1 large shallot, chopped
1 tablespoon coarse-grained Dijon mustard
2/3 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley
Cook beans in large saucepan of boiling salted water until
crisp-tender, 4 minutes. Remove with slotted spoon. Transfer to bowl of
ice water. Drain; pat dry with paper towels. Cut corn off the cob and
blanch in boiling water for 30 seconds. Drain and dry well.
Cook potatoes in large pot of boiling salted water until just tender,
about 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over
hot potatoes; toss gently and let stand 5 minutes. Whisk vinegar,
shallot, and mustard in small bowl. Gradually whisk in oil. Pour over
potatoes and toss to coat. Cool completely. Mix in green beans, corn,
tomatoes and parsley. Season to taste with salt and pepper. (Can be made
1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.
From: Damsel in dis Dress
Date: Wed, 12 Apr 2006 17:05:56 -0500
Ranee Mueller wrote:
> I think it's hard to ruin potato salad. There are two that I like
>the best, though, mine, which uses red potatoes and a lemon-oil dressing
>and a friend's which uses both sweet and red potatoes and has a sour
We have a large tub of sour cream. I may just try a small batch using
that instead of mayo so we can do a taste test. Thanks!
From: Janet Bostwick
Date: Wed, 12 Apr 2006 17:21:41 -0600
Damsel in dis Dress wrote:
> We have a large tub of sour cream. I may just try a small batch using
> that instead of mayo so we can do a taste test. Thanks!
Try half mayo and half sour cream. Or try my potato salad
Waxy potatoes cooked and sliced
Equal portions of mayo, sour cream and cottage cheese
Chopped green onions (tops and bottoms)
salt and fresh ground pepper
to elaborate, add sliced radishes, cubed and seeded cucumbers, celery
whatever else turns you on.
P.S. I think you're wrong about the Russet potatoes, but I won't killfile
you for it. ;o}
From: Damsel in dis Dress
Date: Wed, 12 Apr 2006 18:53:39 -0500
Janet Bostwick wrote:
>Try half mayo and half sour cream. Or try my potato salad
>Waxy potatoes cooked and sliced
>Equal portions of mayo, sour cream and cottage cheese
>Chopped green onions (tops and bottoms)
>salt and fresh ground pepper
>to elaborate, add sliced radishes, cubed and seeded cucumbers, celery
>whatever else turns you on.
Well, I could put *some* of that stuff in ...
>P.S. I think you're wrong about the Russet potatoes, but I won't killfile
>you for it. ;o}
Whew! I was SO worried that you might! I'll sleep better tonight.
From: Mr Libido Incognito
Date: Thu, 13 Apr 2006 03:09:25 GMT
@@@@@ Now You're Cooking! Export Format
New Potato, Kielbasa And Gruyere Salad
1 3/4 pounds medium white-skinned boiling potato; (abt 6)
2 tablespoons cider vinegar
4 green onions; chopped
4 tablespoons plain yogurt
4 tablespoons mayonnaise
4 teaspoons prepared white horseradish
1 teaspoon caraway seeds
1/2 pound kielbasa sausage; sliced into rounds
5 ounces Gruyere cheese; diced
Salt; to taste
Freshly-ground black pepper; to taste
Curly endive; for serving
Cook potatoes in large saucepan of boiling water until tender, about 20
minutes. Drain and cool slightly. Peel and slice potatoes. Transfer to
large bowl. Gently mix in vinegar and green onions, using rubber
Combine yogurt, mayonnaise, horseradish and caraway. Mix into potatoes.
Add kielbasa and cheese. Season with salt and pepper. Line plates with
endive. Spoon salad atop.
This recipe yields 2 servings; can be doubled or tripled.
Comments: Offer with crusty French bread and you have a satisfying
supper. The creamy dressing is lower-fat version, using half yogurt and
"Bon Appétit, August 1990"
S(Formatted for MC6):
"01-17-2002 by Joe Comiskey - firstname.lastname@example.org"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 524 Calories; 47g Fat (78.9%
calories from fat); 23g Protein; 5g Carbohydrate; 1g Dietary Fiber; 91mg
Cholesterol; 414mg Sodium. Exchanges: 3 Lean Meat; 1/2 Vegetable; 0
Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Yield: 2 servings
Preparation Time: 0:00
** Exported from Now You're Cooking! v5.73 **
From: Janet Bostwick
Date: Wed, 12 Apr 2006 22:12:55 -0600
Mr Libido Incognito wrote:
> New Potato, Kielbasa And Gruyere Salad
> 4 teaspoons prepared white horseradish
I love the idea of horseradish in this recipe. I just recently tried a cole
slaw recipe that was really the most basic except you added horseradish to
the dressing. It's wonderful. I'll never make it any other way again..