I had one of my most glorious summer nights ever at the end of June. Some dear friends and I packed ourselves (and our picnics) into a car. Our destination? Venetucci Farm in Colorado Springs to see Gregory Alan Isakov (one of our local favorites) play al fresco. It was an evening of great friends (including one I hadn’t seen in nine years!), perfect weather, wonderful music, and (of course) tasty food.
Since my friend handled the concert tickets and the wine, I volunteered to take care of the picnic. I settled on Pampered Chef’s Italian Muffuletta (I need to make it again because it must be blogged), Martha Stewart’s Basic Potato Salad, grapes, and Coconut-Apricot Macaroons. Everything was so delicious and so able to be made ahead (a picnic must). Here’s the recipe for the potato salad:
Basic Potato Salad
3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into 3/4-inch cubes
1/3 cup white-wine vinegar
4 scallions, white part minced, green part thinly sliced
3/4 cup light mayonnaise
Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below the basket; bring to a boil.
Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.
Source: Everyday Food, June 2007
Now I am all for eating complicated potato salads with long lists of ingredients (particularly if that list includes bacon and/or sour cream), but making them can be a pain. This salad is super simple with minimal hands-on time, but it’s seriously tasty (though liking vinegar is a must). It’s tangy and creamy, with the slightest bite from the scallions. YUM. I’m going to make this one again when my parents come to visit next month.
TIPS: Next time, I’ll be sure put my scallion whites and greens in separate little bowls while I make this. I wasn’t really paying all that much attention to the recipe, and I put my whites and greens in the vinegar with the hot potatoes. The result? Sad, wilted, washed-out-looking scallion greens. I solved the problem by snipping some of my CSA chives over the top, but next time, I’ll just do it right the first time.
Recipe link: Basic Potato Salad