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Bacon Makes the Potato Salad


Use new potatoes in this Irish-infused potato salad.

In Ireland, bacon is more like what we Americans would call Canadian bacon. That’s not what is called for here. In this creamy potato salad, use crisp American bacon.

Bacon-Potato Salad

8 to 9 strips bacon
3 pounds small new potatoes
1/3 cup red onion, chopped
4 to 5 tablespoons fresh parsley, chopped
1 1/2 tablespoons wine or herb vinegar
4 1/2 tablespoons vegetable oil
3/4 cup sour cream
Salt, to taste
Pepper, to taste
Fresh parsley (for garnish)

Four hours before serving: Cook, drain and crumble bacon. Cover potatoes with cold, salted water, bring to boil, cook until tender but still firm, about 20 minutes. Drain, cool; peel if desired, but red skins make a prettier salad. Cut into 1/4-inch slices. Add onion, parsley and half of bacon; toss. Combine vinegar, oil, sour cream, salt and pepper. Add to potatoes, toss. Chill 4 hours.

When ready to serve: Add a little more sour cream if potatoes seem dry. Garnish with parsley and remaining bacon.

Makes 8 servings.

From “Tampa Treasures Cookbook: The Junior League of Tampa”

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Fresh Mint Enlivens This New Potato Salad


Potato and Mint Salad

“As classic as they come,” Hugo Arnold and Leylie Hayes write of this potato salad in “Avoca Cafe Cookbook.” “Buy the best potatoes you can and leave the rest to nature. And don’t skimp on the salt. This is not the time to be worrying about over-indulgence; reserve that for the next time you are tempted by a packet of crisps.” (Crisps are potato chips, for those who haven’t been to Ireland recently.)

Do not substitute bottled French dressing for the French dressing listed below.

Potato and Mint Salad

2 pounds small new potatoes
2 tablespoons French dressing (recipe follows)
6 tablespoons mayonnaise
2 tablespoons plain yogurt
A large bunch of mint, chopped
Salt, to taste
Pepper, to taste

French dressing:
1 cup sunflower oil
1 cup olive oil
1 cup peanut oil
1 cup red wine vinegar
Salt, to taste
Pepper, to taste
2 garlic cloves
3 tablespoons grainy mustard
2 generous teaspoons honey

Place the potatoes in a pan of salted water and bring to a boil. Simmer for about 15 minutes or until tender, then drain and place in a bowl. Mix with the French dressing and leave to cool. Mix the mayonnaise, yogurt and mint together and pour over the potatoes. Season with salt and pepper, and serve.

To make the French dressing: Place the oils, vinegar, salt, pepper, garlic, mustard and honey in a jar and emulsify. This can be stored in a bottle and shaken vigorously before using. It will keep in the fridge for several weeks. (Modify the ingredients to your taste and what you have on hand.) Use it on any kind of salad.

Makes 4 salad servings.

From “The Avoca Cafe Cookbook” by Hugo Arnold with Leylie Hayes

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Potato Salad for Ranch Lovers


Ranch Potato Salad

Here’s a potato salad that’s sure to please the ranch dressing lover in your house. The secret is to find the balance between the pickled ingredients and the fresh. You can also use items like artichoke hearts and roasted red peppers in the mix. I also added a touch of cayenne to give it greater heat

Ranch Potato Salad

2 pounds red or new potatoes
1/2 cup hot dill pickle relish
1 cup chopped celery
1/2 cup onion
1/2 cup salad olives or 1/2 cup combination of salad olives and pickled jalapeños
3/4 cup ranch dressing, or more, to taste
Salt, to taste

Boil the potatoes in salted water until they are soft when pricked with a fork. Drain and let cool for a few minutes. Cut the potatoes into bite-sized bits and mix with relish, celery, onion, olives and ranch dressing. Salt to taste. Let settle. Serve warm or refrigerate until about 20 minutes before serving, allowing time to come back to room temperature.

Source: John Griffin

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Potatoes, Olives and Capers With Anchovy Vinaigrette


“Don’t crowd the pan, or the potatoes will steam instead of browning,” Michael Psilakis writes in “How to Roast a Lamb.” “To avoid this, use a 12-inch sauté pan, wok, Dutch oven or heavy soup pot, and cook in batches.” To make this a vegetarian dish, use a different vinaigrette.

Potatoes, Olives and Capers With Anchovy Vinaigrette

2 pounds fingerling potatoes, scrubbed
Kosher salt, to taste
Cracked black pepper, to taste
3 to 4 tablespoons extra-virgin olive oil
1 1/4 cup small sprigs parsley
1/2 cup small sprigs dill
18 whole caperberries
1/2 cup capers
18 mixed green and black olives, pitted and split
12 whole scallions, thickly sliced
1/2 recipe White Anchovy Vinaigrette (recipe follows) or other vinaigrette of your choice

White Anchovy Vinaigrette:
4 white anchovies
4 shallots, thickly sliced
1 tablespoon small sprigs dill
1 tablespoon small sprigs parsley
8 leaves fresh mint
1 tablespoon Dijon mustard
1 teaspoon dry Greek oregano
1 cup distilled white vinegar
1/2 cup extra virgin olive oil
Kosher salt, to taste
Cracked black pepper to taste

Put the potatoes in a large pot of generously salted cold water and place over high heat. Bring to a boil, then reduce the heat and simmer gently until just crisp-tender, about 7 to 9 minutes. Drain the potatoes and spread out on a plate. Refrigerate for at least 30 minutes and up to overnight. Cut into rustic, bite-size chunks and season with kosher salt and pepper.

In a very large skillet, sauté pan or pot, warm the oil over medium-high heat. When the oil is very hot, add the potatoes (no crowding!). Roast the potatoes, shaking the pan, for several minutes, until most pieces turn a golden color. Add the herbs, caperberries, capers, olives and scallions, and shake the pan for 1 minute more; just to wilt the herbs and scallions. Add the White Anchovy Vinaigrette and warm through; transfer to serving platter and serve immediately.

For the White Anchovy Vinaigrette: In a small food processor, combine the anchovies, shallots, dill, parsley and mint. Pulse until finely chopped, but not puréed. Transfer for a bowl.

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Add the mustard, oregano and vinegar. Whisk together and, whisking all the time, drizzle in the olive oil. Season with salt and pepper. Since this is a broke vinaigrette, it will separate quickly. Whisk again to bring it together just before serving.

Variations:

  • Add some crumbled feta to the last batch of potatoes just before they’re done, then fold all together.
  • If you have leftover fish, fold chunks of fish into this dish and serve at room temperature.

Makes about 15 servings as a side dish.

From “How to Roast a Lamb” by Michael Psilakis

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Recipe: Bonnie’s Potato Salad


potatosalad3Bonnie Walker’s potato salad recipe incorporates poblanos and serranos to sizzling effect.

Bonnie’s Potato Salad

4-6 large russet or Yukon Gold potatoes, cut into eighths
Salt, to taste
1/4 cup olive oil
2 tablespoons white OR red wine vinegar
1 teaspoon powdered dry mustard
Pinch white pepper
Pinch salt
1/2 cup thinly sliced scallions, including some of the green
1 cup diced celery
4 large hard-cooked eggs, diced
2 medium poblano chiles, roasted and peeled, seeded and cut into small dice
1 serrano chile, minced (optional)
3/4 cup mayonnaise
3/4 cup sour cream
3 tablespoons Dijon mustard
Paprika, for garnish

Cook potatoes until tender. Strain and let cool a few minutes.  Spread out on a baking sheet in a single layer and salt the potatoes. You don’t need to use a lot of salt, but all the potatoes should have a little. Put potatoes back in a large bowl.

In a smaller bowl, stir together the olive oil, vinegar, dry mustard, pepper and salt until it makes a creamy dressing. Pour into the potatoes and toss around with your hands until all of the potatoes are coated with a little of the dressing. Add diced scallion and celery and mix in.

Gently mix in hard-cooked eggs, poblano chile and serrano, if using. You can use more or less serrano, depending on whether you want it to burn a little or not. Stir together the mayonnaise, sour cream and mustard. Stir into the potato mixture so that it is well blended in.

Just before serving, shake paprika over the top.  (It’s common as a garnish, but the flavor is really good,  so shake on a little extra.)

Makes 8-12 servings.

Source: Bonnie Walker

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Recipe: Two Bros. Potato Salad


twobrospotatosalad2Mustard powder gives the dressing of Jason Dady’s potato salad an extra kick.

Two Bros. BBQ Market Potato Salad

1 1/2 pounds red potatoes
2 tablespoons kosher salt
1 1/2 cup mayonnaise
1/8 cup Dijon mustard
2 tablespoons Coleman’s Mustard Powder
1 cup diced celery
1 cup diced red onion
Kosher salt, to taste
Freshly cracked black pepper, to taste

In large stockpot, cover potatoes with cold water, season the water with 2 tablespoons of kosher salt and bring to a simmer.  Be careful not to boil.

Once at a simmer, cook potatoes until soft.  Cook until a knife can skewer all the way through the potato.  It is essential not to overcook the potato.

Once done, remove from water immediately and allow to cool at room temperature.

Once the potatoes are cool, using your hands, break potatoes into bite size pieces in a large mixing bowl.

Add the mayonnaise first.  Toss the potatoes into the mayonnaise and mix well. Once mayonnaise is well incorporated, add the Dijon mustard and Coleman’s mustard powder.  Mix thoroughly. Once mustard is added and mixed in, fold in the onion and celery. Adjust seasoning as needed with kosher salt and fresh cracked pepper.

The potato salad is ready to serve.  It can be served immediately, or chilled and held for up to three days.

From Jason Dady and Two Bros. BBQ Market

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Recipe: Dorothy’s Potato Salad


Potato saladDorothy’s Potato Salad from Casbeer’s is an old-fashioned treat with mustard and mayonnaise.

Dorothy’s Potato Salad

8 large russet potatoes cut into 1-inch dice
4 ribs celery, diced
1 cup diced dill pickles
1 large onion
1 4-ounce jar minced pimentos
1 cup French’s yellow mustard (no substitution!)
1 (32-ounce) jar mayonnaise, any brand
Salt, to taste
Pepper, to taste

Cook potatoes in 4 quarts water until very tender. Drain and cool (they do not need to be cold, just easy to handle.)  Stir in, one ingredient at a time, celery, pickles, onion, pimentos, mustard, mayonnaise, salt and pepper. This will cause the potatoes to become creamy, resembling very lumpy mashed potatoes.

Makes 16-20 servings.

Source: Steve Silbas

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Recipe: Egyptian Potato Salad


potatosalad2Use russet or Yukon Gold potatoes in Egyptian Potato Salad.

Egyptian Potato Salad

1 pound russet or Yukon Gold potatoes, peeled and cubed
6-8 cloves garlic
1 cup extra-virgin oil
Salt, to taste
Pepper, to taste

Put potatoes in water to cover by a couple of inches. Simmer on stove until the potatoes are tender, but not mushy.

In the meantime, put a smaller pot of water on the stove, add the (unpeeled) garlic cloves and bring to a boil. Immediately drain the water, add more cold water, and repeat the procedure two more times. (Blanching the garlic three times, says Winokur, will reduce the sometimes-bitter flavor of raw garlic.) Peel the blanched garlic and trim off the root ends. Mince the cloves very finely.

When potatoes are cooked, take them off the stove and drain well. Put them in a large bowl. Add the minced garlic and mix it in well. The potatoes will start to break up, but that is OK. Begin drizzling in the olive oil, mixing as you pour. Start with a half cup, or so, and mix it in well. Then, drizzle in the second half cup, if you wish, depending upon how creamy you want the texture.  Just don’t let it get soupy or drippy. Season with salt and pepper to taste. This potato salad is good warm and also good served at room temperature.

Makes 6-8 servings.

Source: Saundra Winokur

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Particular About Potato Salad


twobrospotatosalad1It’s not a picnic, a barbecue or the Fourth of July, for some, unless the potato salad is there. And, not just any potato salad.

“It has to be my potato salad,” says an acquaintance of ours. In this case, it must be made with Best Foods mayonnaise and have some form of dill in it.

For every cook whose recipe is like this person’s, there are just as many who require salad dressing not mayonnaise, or ballpark mustard rather than Dijon. Some don’t put white or yellow onions in — they only use scallions. Some (and we find this hard to imagine) are annoyed when they encounter a crunchy bite of celery in the mix.

So good is potato salad, however, that despite the tedious actions of peeling potatoes, mincing onion and celery, boiling and peeling eggs, making and mixing in the dressing, most of us want it homemade. If not our way, then we want it the way our mom, aunt or an in-law made it.

Steve Silbas, who owns Casbeer’s at the Church, 1150 S. Alamo St., with his wife, Barbara Wolfe, makes his mother’s recipe. The technique that distinguishes this recipe is stirring in every ingredient individually, turning the salad into a creamy, mustardy, delicious blend.

“We had it at every family cookout, picnic and get-together —  even Thanksgiving and Christmas. My sister, Sylvia, now also carries on the tradition,” he says.

An unusual potato salad recipe, offered by Saundra Winokur of Sandy Oaks Olive Orchard, near Elmendorf, comes from her late husband, who was Egyptian. It also is a flavorful, creamy concoction, using only three ingredients, plus salt and pepper. The steamy cooked potatoes are blended with minced, blanched fresh garlic. Then, olive oil is drizzled in, while stirring, until it has a moist, loose texture.

Jason Dady of the Lodge Restaurant of Castle Hills and other restaurants is a big fan of potato salads. They’re “way way too underutilized for the backyard barbecue,” he says. “I prefer mayonnaise/mustard based, but that’s not to say a great vinaigrette base isn’t delicious as well.  Potato salads are relatively cheap to make, not too much prep, and can be a great compliment to a wide variety of grilled or barbecued meats.”

The version Dady serves at Two Bros. BBQ Market, 12656 West Ave., gains an extra punch from dry mustard powder.

My own potato salad has changed over the years, as I discovered and added ingredients that only made it better. The addition of sour cream to the mayonnaise makes the mixture seem less oily. A bit of vinaigrette mixed in with the steamy potatoes while they are still warm adds a real boost of flavor.

Finally, I like to put in at least 2 freshly roasted poblano peppers, and a little bit of minced serrano. The green chile flavors will really come through if this is held in the refrigerator overnight.

John Griffin contributed to this report.

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