Potato Salad Recipe. Main Course Variations
A Potato Salad Recipe?
Seriously? What’s the big deal about potato salad? And why even dignify such a mundane dish with a formal recipe? Why can’t we just, ummm, dice some potatoes, slather them with mayo, throw in some seasonings and chopped onions, and bingo, we got potato salad?
Nonono, my potato salad is much more delicious, and much more substantial than that! And with a little accessorizing, it can amount to a whole wonderful main course. Scroll down! You’ll never go wrong with the classics!
No Dissing Potatoes!
I honestly think that even people who profess to stay away from them like the devil love them and pine for them in secret. I suspect it’s because we encounter them so ubiquitously as french fries: delicious yes but not so good for you unless used with moderation. Potato deliciousness comes in so many wonderful shapes, sizes and colors. They add a whole layer of flavor and texture in no time and with minimal effort, like in frittata Moroccan Potato Pie
Potato Salad Sans Mayo
Let me start by saying my potato salad has no mayo whatsoever. My secret is much simpler and much healthier: I pour olive oil and vinegar over the diced potatoes while they are still boiling hot so they absorb them right on the spot, and add a whole layer of deliciousness!
Don”t get me wrong: I love mayo! It’s just that I don’t like to find it everywhere. Forgive me for saying that too many American dishes overdo it with the mayo. This is why too many American salads and sandwiches look too mushy and gooey to me. I use mayo in small amounts where it imparts that unctuous je ne sais quoi. Love mayo in my chopped liver recipe
Potato Salad as Main Course?
You bet! Delicious and nutritious too.
Mix thoroughly and serve on a bed of shredded lettuce, baby kale or watercress
– Vegetarian: Throw in 1 granny smith apple, unpeeled and diced small, and 1 cup full-fat cottage cheese or plain yogurt.
– Fish: Throw in a can of tuna or sardines, or a few slices lox, shredded, or flaked poached salmon.
– Chicken or Meat: Throw in diced poached chicken breast or smoked turkey breast, or diced leftover roastbeef or pastrami.
- 6 large Yukon Gold or other non-starchy potatoes, peeled and diced medium (about 1 inch cubes). You might find perfect tiny new potatoes: In this case
- leave the peels on, and cut them in 4.
- 1 cup frozen corn kernels, thawed
- 6-7 sprigs dill, fronds and stems, minced
- 4 scallions, sliced very thin
- 1 rib celery, peeled and minced
- 8-10 cornichons or 1 medium pickle, diced small
- 1/2 cup good olive oil
- 1/4 cup unfiltered cider vinegar
- 2 tablespoons dijon mustard
- Salt and pepper to taste
Boil the potatoes in a shallow skillet in one layer, with just enough water to over them. Watch for the brief cooking time. 10-15 minutes at most. While they cook, put all your salad ingredients in a bowl, and whisk the dressing ingredients in a little bowl. As soon as the potatoes are tender, strain them and add them to the rest of the salad, and immediately pour the dressing over them, tossing gently but thoroughly so as not to bruise the potatoes. Serve warm or at room temperature. Makes about 8 servings.
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