2016-08-26 / Columns

Cooking on Purpose

Summer get togethers all about the potato salad
By Connie Wendell Special to the Post

Summer time really does mean getting together with friends for cookouts, reunions, picnics and pot luck suppers.

Potato Salad is regular fare at all summer get togethers and while the traditional potato salad is fabulous, there are a few more that give a bit of a twist to your taste buds. In keeping with Cooking on Purpose making your own Potato Salad not only costs less, but is healthier and tastes so good.

For best results use low to medium starch potatoes for salads, they hold their shape better. Low to medium starch potatoes include red bliss, Yukon gold, all-purpose white, fingerling and white rose. Enjoy.

Farmstand potato salad

Dressing: 3 tablespoons fresh lemon juice; 2 tablespoons olive oil; 1 tablespoon country-style dijon mustard; 1 teaspoon minced fresh or ¼ teaspoon dried thyme; ½ teaspoon salt; and ½ tspoon celery seeds

Salad: 1 ¾ pounds fingerling potatoes; 1 cup sugar snap peas, trimmed; 1 cup broccoli florets; ¼ cup diced red bell pepper; ¼ cup diced green bell pepper; ¼ cup diced yellow bell pepper; and ¼ sliced scallions.

To prepare dressing combine all ingredients and stir with a whisk.

To prepare salad, bring potatoes to a boil in a saucepan. Reduce heat and simmer for 10 minutes or until tender. Remove potatoes from pan with slotted spoon.

Add peas and broccoli to pan and cook for one minute, drain. Cut potatoes into 1/4-inch slices. Combine potatoes, peas, broccoli, bell peppers and scallions in a large bowl. Add dressing and toss well.

Serves eight.

Herbed potato salad

2 pound’s Yukon gold potatoes; 3 tablespoon/ white wine vinegar; ½ cup plain low fat yogurt; ¼ cup reduced-fat sour cream; 1 tablespoon canola oil; ½ cup finely chopped red onion; 2 tablespoon chopped rresh parsley; 1 tablespoon chopped fresh dill; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 clove garlic, minced.

Bring potatoes to a boil in a saucepan. Reduce heat and simmer for 15 minutes or until tender.

Cool slightly and peel. Cut potatoes in half lengthwise, cut halves crosswise into 1/4-inch slices. Place potatoes in a large bowl and sprinkle with vinegar.

Combine yogurt and sour cream in a medium bowl, stirring with a whisk until smooth. Add oil, stir with a whisk.

Add onion, parsley, dill, salt and pepper, stir with a whisk. Add yogurt mixture to potato mixture and toss gently to coat. Cover and chill 1 to 24 hours.

Serves six.

Southwestern potato salad

12 (7 ounce) can chipotle chiles in adobo sauce; 2 pounds small red potatoes; cooking spray; 1 ½ cups fresh corn kernels (about 3 ears); ½ cup chopped celery; ½ cup finely chopped red onion; ½ cup chopped red bell pepper; ¼ cup chopped fresh cilantro; 1 (15 ounce) can black beans, rinsed and drained; 1 jalapeno pepper, seeded and finely chopped; ¼ cup fresh lime juice; 3 tablespoon canola oil; ¾ teaspoon salt; ¼ teaspoon pepper.

Remove 1 chipotle chile from can. Chop chile to measure 2 teaspoons or to taste and reserve remaining chilies and adobo sauce for another use.

Place potatoes in a saucepan, cover with water and bring to a boil. Reduce heat and simmer for 10 minutes or until tender. Drain. Cool. Cut potatoes into 1/4-inch cubes and place in a large bowl.

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

Add corn and sauté 5 minutes or until lightly browned. Add celery, onion, pepper, cilantro, beans and jalapeño pepper to potatoes and toss gently.

Combine 2 teaspoons chopped adobo chile, lime juice, oil, salt and pepper, stirring with a whisk.

Drizzle the lime juice mixture over potato mixture and toss gently. Cover had chill 1 to 24 hours.

Serves eight.

Traditional potato salad

2 pounds small all-purpose white or red potatoes; 3 tablespoons white vinegar; 1 tablespoon canola oil; ½ cup chopped celery; ½ cup finely chopped red onion; 2 tablespoons sweet pickle relish, drained; 3 hard-cooked eggs, chopped; 3.4 cup mayonnaise; 2 tablespoons prepared mustard; ½ teaspoon salt; and ¼ teaspoon pepper.

Place potatoes in a saucepan, cover with water and bring to a boil. Reduce heat and simmer for 10 minutes or until tender.

Drain, cool and peel. Cut potatoes into 1/2-inch cubes. Place potatoes in a large bowl, sprinkle with vinegar and oil. Add celery, onion, pickle relish and eggs. Toss gently.

Combine mayonnaise, mustard, salt and pepper. Spoon mayonnaise mixture over potato mixture, toss gently to coat. Cover and chill 1 to 24 hours.

Serves six to eight.

You can have fun with potato salad and get creative by adding your favorite ingredients to a recipe. Have fun and until next time, keep Cooking on Purpose.

Connie Wendell can be reached at conniewendell27@gmail.com.

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