Wednesday, April 10, 2013

Potato Salad

While almost all of my favorite recipies and adaptions are now posted, occasionally I find one missing.  Last time was when Alex called me and asked where she could find my Spinach Salad recipe.  This time I was getting ready to make potato salad for a group I hosted last weekend and found I had to dig through my cookbooks. My Hot Potato Salad, a holiday favorite, follows a strict recipe, but cold potato salad....

Cooked cold potatoes and dressing; you can really make it up as you go along depending on what is in season and what is in your refrigerator.  I love shelled fresh raw peas in this salad but that just doesn't work in early April in New England. When I checked on the allergies of the weekend guests, I found raw onions were out, so this time onions were replaced by sweet peppers. I also prefer a dressing that is lighter on the mayonnaise or equivalent and heavier on the mustard and vinegar components.

Cook until just tender to a fork but not mushy (ie test often!)

3 pounds small Red Bliss or Yukon Gold potatoes, scrubbed but not peeled and cut into quarters or 1 1/2" slices

While potatoes are cooking, prepare other veggies

2 carrots, scrubbed and if necessary peeled, cut into 1/4-inch dice
3 ribs celery, cut into 1/4 inch dice
1/2 red onion, chopped
1/2 sweet pepper or several small multi-colored peppers, chopped (optional)
1 c fresh shelled peas or snap peas, cut on the diagonal into several slices (if in season)


When potatoes are just barely tender, remove from heat, drain, rinse with cold water, dry and cut into bite size cubes.

Mix dressing.  I tend to dress on the light side, for a more heavily dressed salad (or if more additional veggies are used), increase mustard  dressing and mayo to 1/2 c each:

1/3 c Mustard Dressing (not Mustard Maple)
1/4 t salt, pepper and more salt if desired to taste
1/3 c Mayonnaise (I use Spectrum Light Canola Mayo)


Mix the potatoes and the veggies and dress, then toss in

1/2 c fresh dill chopped (or substitute parsley)

Serves 7 - 10

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