Potato Salad

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Prepared several different and creative ways per region and season a couple dependable factors remain when it comes to Potato Salad.  The heartiness of the dish – this side salad might as well be considered a ‘one pot’ meal with all the veggies, mayonnaise (mostly), protein and other ingredients like olive oil, mustard, vinegars and spices that goes into it.  The happiness it brings to people that cook and eat it – mostly associated with summer cookouts in the US and in Trinbago, let’s just say it’s a must at every Sunday luncheon and church event.  And lastly the heaping amounts consumed every year – if it’s on the menu, please believe it’s the first thing to go when my friends come over.

I’ll try not to rant about the injustices committed to potato salad.  Having lowly thoughts of this dish and senselessly overmixing overcooked potatoes with other ingredients until it turns into an off-white blub of paste.  No, I’m not going to low key judge your potato salad if it doesn’t taste like the batch you made for last year’s cookout :-).  There is no rocket science behind a good potato salad but having basic knowledge like knowing it’s best to start off cooking whole, halved or quartered spuds in cold water for an evenly cooked pot of potatoes.  And allowing them to cool completely before folding into the mayonnaise and vegetable will give a well textured and eye pleasing salad.  I mean, that just what I’m saying.

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Notes:
– No real reason behind me roasted the potatoes, I just like to switch it at times.
– Great choice of potatoes, whether I’m boiling or roasting is the less starchy red-skinned or new potatoes for salads.
– There is cold and warm variations of potato salad.  The warm salads are mostly tossed on oils and not dairy by-products.
– Remember food taste good when seasoned well.
– For potato salad made with boiled potatoes, make sure to have them cool completely before mixing.
– I love eggs in potato salad and always top the salad with sliced boiled eggs.  Another ingredients that can easily get mushy.

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Roasted Potatoes

1.5 lbs. of redskin potatoes
1.5 lbs. of new potatoes
Olive oil
5 garlic cloves, smashed
1 Tbsp. of salt
1 Tbsp. of black pepper

On a baking sheet toss the potatoes in enough olive oil to coat them, add the salt, pepper and garlic.  Roast in a 375 degree oven until golden brown.  Allow to cool completely.

Roasted Potato Salad

2 heaping Tbsp. of Sour Cream
1 Tbsp. of yellow Mustard
1 small Shallot, thinly sliced
1/3 cup of Leeks, thinly sliced
3 Tbsp. of Chives, small chop
1 tin of sweet Whole Kernel corn
1 tsp of Paprika
3 boiled Eggs, sliced (optional)
Salt and Pepper to taste

In a medium mixing bowl combine all the above ingredients but the eggs.  Add the room temperature potatoes and fold into the mixture.  Taste for additional seasoning and top with sliced eggs.

Serve chilled

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