Potato Salads
POSTED: 12:57 p.m. EST November 1, 2003
UPDATED: 3:21 p.m. EST November 23, 2003
Most holiday salads have a certain holiday or season with which they're identified, but potato salad, with its many incarnations and readily available ingredients, has no such strictures. It is at home at a Fourth of July picnic just as much as it is on your Thanksgiving sideboard.
The salads are great make-aheads also, since they're meant to be served chilled. In fact, I've found chilling overnight melds the flavors and makes the whole dish more pleasing.
3 large russet potatoes
1 large yellow onion, sliced in thin rings
Mayonnaise as needed (at least ¼ c.)
1 c. sour cream
3 tbsp. fresh chives, chopped
1 sm. jar chopped pimentos
Salt and pepper to taste Boil potatoes in salted water, unpeeled, until done. Chill in refrigerator until firm. Peel if desired, slice thinly and layer in casserole. Top with onion rings. Add mayonnaise just to make a thin layer (more can be added later, if desired). Layer on sour cream, then top with chives and pimentos. Add salt and pepper. Cover and refrigerate up to 24 hours. Toss before serving. Serves 8.
6 medium potatoes
4 large eggs, at room temperature
¼ c. green onions or shallots, chopped
¼ c. fresh parsley, chopped
3 tbsp. white or cider vinegar
2 tsp. kosher salt
½ c. vegetable oil
½ tsp. black pepper
¼ tsp. garlic powder Boil potatoes and eggs until done. Chill and cut potatoes into bite-sized pieces. Chop eggs. Combine remaining ingredients. Fold in eggs and potatoes gently until thoroughly mixed. Serve chilled. Of course, I couldn't very well ignore my fellow mustard aficionados, for whom the taste of "regular" potato salad just isn't hearty enough. Lynne, from the Mustard Museum in Mount Horeb, Wis., recommends Maille Dijon mustard for the following recipe:
2 pounds unpeeled small red potatoes, washed
1 tbsp. cider vinegar
3 tbsp. extra virgin olive oil
1 tbsp. Dijon mustard
½ c. sliced green onions
Salt and freshly ground pepper to taste Put potatoes in cold salted water, just enough to cover them. Bring to a boil and cook until tender, about 15 minutes. Drain well. When cool enough to handle, but not completely cooled, cut potatoes in bite-sized pieces (quarters if small enough). Gently toss potatoes with vinegar and mustard until combined. Add remainaing ingredients and fold gently until combined. Serve warm or at room temperature. Best when refrigerated overnight. Serves 6.
Easy Potato Salad
3 large russet potatoes
1 large yellow onion, sliced in thin rings
Mayonnaise as needed (at least ¼ c.)
1 c. sour cream
3 tbsp. fresh chives, chopped
1 sm. jar chopped pimentos
Salt and pepper to taste Boil potatoes in salted water, unpeeled, until done. Chill in refrigerator until firm. Peel if desired, slice thinly and layer in casserole. Top with onion rings. Add mayonnaise just to make a thin layer (more can be added later, if desired). Layer on sour cream, then top with chives and pimentos. Add salt and pepper. Cover and refrigerate up to 24 hours. Toss before serving. Serves 8.
Classic Potato Salad
6 medium potatoes
4 large eggs, at room temperature
¼ c. green onions or shallots, chopped
¼ c. fresh parsley, chopped
3 tbsp. white or cider vinegar
2 tsp. kosher salt
½ c. vegetable oil
½ tsp. black pepper
¼ tsp. garlic powder Boil potatoes and eggs until done. Chill and cut potatoes into bite-sized pieces. Chop eggs. Combine remaining ingredients. Fold in eggs and potatoes gently until thoroughly mixed. Serve chilled. Of course, I couldn't very well ignore my fellow mustard aficionados, for whom the taste of "regular" potato salad just isn't hearty enough. Lynne, from the Mustard Museum in Mount Horeb, Wis., recommends Maille Dijon mustard for the following recipe:
Mustard Potato Salad
2 pounds unpeeled small red potatoes, washed
1 tbsp. cider vinegar
3 tbsp. extra virgin olive oil
1 tbsp. Dijon mustard
½ c. sliced green onions
Salt and freshly ground pepper to taste Put potatoes in cold salted water, just enough to cover them. Bring to a boil and cook until tender, about 15 minutes. Drain well. When cool enough to handle, but not completely cooled, cut potatoes in bite-sized pieces (quarters if small enough). Gently toss potatoes with vinegar and mustard until combined. Add remainaing ingredients and fold gently until combined. Serve warm or at room temperature. Best when refrigerated overnight. Serves 6.
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