I love this seasonal favourite almost as much as my mom’s Famous Chicken Salad! Like that Summer staple, my Potato Salad can be adapted to many menus and flavour themes. And it’s really inexpensive as well as quick and easy to prepare! Start thinking now about how you can make it your own!
This variation features Shallots in place of Scallions and some finely-chopped Chives.
Some minced Garlic got in there, too! Goes with a multitude of menus…
There may be nothing easier and quicker to make than a classic Potato Salad!
Use the Right Potatoes…
Make sure you use the right Potatoes. You ant waxy ones, like Yukon Golds or regular Red Potatoes, not Baking Potatoes. They mush out on you for sure!
I start with ‘Baby’ White or Red Potatoes, quartered. I leave the skins on to lend character and additional flavour to the dish. I start them in a large pot with lots of cold water (enough to at least cover the Potatoes) and a good two or three pinches of Salt. From cold, I bring the Pot to a rolling boil and them let the potatoes cook a few more minutes until they are just cooked through. We’re not mashing them And we want them to stand up to blending with the Dressing, and so on.
Once the Potatoes are cooked, drain them and get them right under running cold water in the sieve or colander, to cool as quickly as possible. We don’t want carry-on cooking to make them mushy!
For the Dressing…
Use about three Tbsp. of Mayo, Sour Cream or Yoghurt to each cup of Potatoes. I like to add some diced Sweet Red Pepper or Pimento (pickled Sweet Red Pepper) and a clove or two of fresh garlic, finely minced or run through the Garlic press. You have to have Scallions, too. For the same amount of Potatoes take a couple of nice sized ones, trim off the tips of the tops and the root ends and then slice the remaining white and green parts into small rounds, about the same size as the Red Peppers. Now add a touch of Dry or Prepared Mustard to taste (I prefer Dijon), about half a tsp. of Celery Seeds and a squeeze of Lemon Juice. Mix well. Add to the Potatoes and blend gently so as not to break up the potatoes.
Now, get creative!
One variation features Tarragon. Yum! Another Features Fennel Fronds and just a touch of Fennel seed, in place of Celery Seed. You can swerve toward Greek by using Yoghurt and replacing the Pimento with well-drained, finely chopped Cucumber. Add Greek or Italian Parsley and Oregano! An Asian variant might include a little of your favourite Curry Spice blend or Curry Paste and lots of fresh Cilantro. A Tex-Mex variation would probably feature just a little finely chopped Fresh Jalapeño, some coarsely chopped Cilantro and a squeeze of lime. Go for it!
So… When in doubt at the last minute about what to have as an additional side dish, do what I do. Rely on my traditional Potato Salad and adapt it to whatever flavour profile your menu is asking for!
~ Maggie J.