Three favorite Potato salad recipes!

Aug 14 2008

Three favorite Potato salad recipes!

Published by sbutineau at 1:26 pm under Italian, Recipes, heritage recipes, low-cal recipe

The name of this article tells all. For a few years the potato was taking a bad wrap for being a non-healthy food. Since it has been proven that the entirely underrated potato is overflowing with potassium, even more then the banana. A 6 ounce potato supposedly has 1/4 of the vitamin C a body needs. Now if we combine all the goodness of the potato with the long list of good-for-you health awards of onions, fresh garlic, basil and extra virgin olive oil this following recipe should be outlawed.

Italian Potato salad Ingredients:

5-6 large potatoes- scrubbed and cooked in their skins
1 medium red onion- thinly sliced into rounds and separated
2 large cloves of garlic- finely chopped
1/4 cup/ 60ml fresh basil finely chopped or 1/2 tsp dried
1/3 cup/100ml extra virgin olive oil
3 tbsp/ 45ml red wine vinegar
salt and pepper to taste

Methodology:

Drain and slice potatoes 3/8″/1cm thick (peeling is optional) and combine all ingredients season to taste. To speed up the fusion of tastes mix while potatoes are still warm. If time allows let sit and cool tastes nice luke warm too. This salad is perfect served anytime and anyplace, as a BBQ side dish or at a Sunday dinner with a roast.

——————————-

Low-cal-mayo-less Potato salad Ingredients:

6 large potatoes- peeled and chunked

1 cup snow peas- steamed

6 stalkes of green onions- chopped including green sections

1 large clove of garlic- finely chopped

1 1/2cup/ 375ml plain 1% yogurt

2 tbsps/ 30ml extra virgin olive oil

2 tbsps/ 30ml vinegar

2 tbsps/ 30ml parsley - finely chopped

2 tsp/ 20ml rosemary - crushed

salt and pepper to taste

Methodology:

Drain and cool potatoes. Combine all ingredients and mix carefully not to break potatoes too much. Let cure for 2-3 hours before serving. For a nice balanced dinner, easy and so-so good serve with a roasted chicken breast and a tossed salad.

———————

A heritage recipe: Potato & egg Salad a-la-Grandmama!

My Grandma perfected this salad in the late 50’s. Now it’s a tradition to make it for our Christmas-eve dinner to go along with cold ham steaks and sour dough rye bread. (being a holiday meal apperantly the calories don’t count).

Ingredients:

5 lbs/ 2.5kg red potatoes- peeled and chunked

1 cup mixed frozen vegetables- steamed

1 cup rutabaga fresh or frozen - cubed and steamed

6 large eggs- hard boiled and coarsely mashed

1 large vidalia onion- finely chopped

4-5 large kosher dill pickles- finely chopped

1/4 cup/ 65ml pickle juice

2 - 2 1/2cups/ 500 - 560ml mayonnaise- homemade

2 tbsps/ 30ml Dijon Mustard

1/4cup/ 65ml parsley finely chopped

1/4 tsp/ 1ml turmeric

salt and fresh ground white pepper to taste

Methodology:

Soak chopped onions in the pickle juice. I’ve adapted using frozen veggies and ready made mayo as there is never enough time to make everything from scratch on Christmas eve. Drain half of the pickle juice off onions. reserve juice just in case you like your salad to be tangier. Combine all ingredients in large bowl except mayo and eggs. Mix when potatoes and veggies are still slightly lukewarm. Cool an hour then ad mayo and eggs. Start be adding the lesser amount, as the amount of mayo depends on how much the eggs and potatoes absorb. If it looks too dry ad an extra spoon at a time till it’s just right. Cool in fridge 2-3 hours. Will taste even better the next day, if it ever lasts that long.

Grandma insisted that the special great flavors came from soaking the onions in the pickle juice first. I say it’s because there are so many great tastes blended into one.

Enjoy

Photos courtesy of www.sxc.hu

Start Slide Show with PicLens Lite