The Edmond Sun


July 23, 2012

Build a better potato salad


Chicago — COOK THEM UP

Start by cutting potatoes into roughly equal-size pieces before cooking; this helps them finish cooking at the same time.

On the stove top: “Put cut-up Russets in a pot of cold water, turn heat to medium-high or high and cook quickly (so keep them on a boil) until fork tender. With waxier potatoes, put them in cold water, turn heat to medium high, bring them to a boil a little slower and cook to fork tender.”

On the grill: Myers: “For a wonderful smoky flavor,” put potato halves in a microwave-safe bowl; microwave, covered, until just tender. Cool slightly; coat lightly with olive oil. Grill 5 to 7 minutes, turning occasionally.


Sub a vinaigrette or yogurt dressing for the usual mayo-base and consider these ideas from Myers:

Mediterranean: Seeded cucumber cubes (instead of celery), kalamata olives, feta chunks, fire-roasted tomatoes.

Mexican: Diced bell pepper, cooked corn kernels, diced red onion, fresh cilantro.

Farmers market: Snips of fresh herbs or tomatoes with fresh spinach and a lemon vinaigrette.



Whether you add a dressing to warm potatoes depends on how strong you want flavors. “If you allow potatoes to cool then add ingredients, the potato salad is going to have a purer potato flavor,” Myers says. “If you want the potatoes to take on the flavor of the other ingredients, toss added ingredients while warm.”

Smoked potato salad with Vidalia onions, horseradish and mustard

Adapted from “American Flavor,” a cookbook by New York chef Andrew Carmellini, who suggests yellow-fleshed potatoes (such as Yukon Gold). We used halved fingerlings with excellent results.

Potatoes: Par-cook and grill 2 pounds halved fingerling potatoes.

Mix-ins: Dice 4 bacon slices; cook in a skillet until just crisped. Add 1 cup diced Vidalia onion. Caramelize onions. Remove from heat. Add 1/2 cup each red wine vinegar and beef broth, 1/4 cup olive oil, 1 tablespoon Dijon mustard, 1/4 teaspoon dry mustard, pinch cayenne pepper, 1/8 teaspoon ground celery seed, plus 1/4 teaspoon each salt and pepper. Place cooked potatoes in a shallow baking dish. Pour bacon-onion mixture on top. Chill uncovered in refrigerator 2 hours.

Sauce: Mix 1 cup yogurt with 1 tablespoon prepared white horseradish, 1 teaspoon red wine vinegar, 1 tablespoon olive oil plus 1/4 teaspoon each salt and pepper; chill until serving.

Serve: Gently stir 1 cup chopped celery and 1/2 cup chopped green onions into potato salad. Adjust seasoning. Place in serving bowl. Top with some horseradish sauce. Sprinkle with 1 bunch watercress leaves. Serve extra horseradish sauce on the side.

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