Posts Tagged 'Potato Salad'

Tzatziki Potato Salad

Is there anything better than entertaining out on the deck or patio in the summer? I just love sharing a meal outside with friends while we sip, nibble, and chat until the sun goes down. For me, though, an essential element of this experience is being able to do most of the dinner work long before any guests arrive. That’s where today’s dish – Tzatziki Potato Salad – comes in. It’s delicious, it pairs beautifully with several of my favorite grilling recipes (including Grilled Greek Chicken Kebabs with Mint-Feta Sauce and Greek-Style Pork Chops), and it can be made up to two days ahead.

Tzatziki Potato Salad
Serves 6

Ingredients:
2 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
3/4 cup Greek-style, plain, fat-free yogurt
1/4 cup mayonnaise (I use light)
3 Kirby cucumbers, peeled, seeded, and cut into 1/2-inch cubes
1 serrano chile, seeded and thinly sliced
1/4 cup coarsely chopped mint
1 tablespoon chopped dill
Salt and freshly ground pepper

Method:
Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 9 minutes. Drain, gently shaking out the excess water. Spread the potatoes on a baking sheet in a single layer and freeze for about 10 minutes, just until no longer warm.

Meanwhile, in a large bowl, whisk the yogurt with the mayonnaise until smooth. Add the cucumbers, chile, mint and dill. Fold in the potatoes, season with salt and pepper and serve.

Source: Grace Parisi, Food & Wine

Tzatziki Potato Salad

I just love the flavors in this salad, particularly the freshness of the mint and the mild heat of the serrano chile. The cucumbers add coolness and crunch, and the yogurt and mayonnaise lend just the right amount of creaminess. This salad is the perfect accompaniment to any Greek-themed menu, but it would be right at home next to burgers, brats, or whatever else you’re grilling up this summer. Give it a try!

TIPS: Depending on how accurately sized your potato cubes are, you may need a few more minutes of cooking time. Just make sure the potatoes are tender before you drain them. Also, if you can’t find Kirby cucumbers, substitute a medium English cucumber (and feel free to skip the peeling and seeding, since English cukes have thin, tender skin and their seeds are less bitter).

Recipe link: Tzatziki Potato Salad

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Basic Potato Salad

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
Serves 8

Ingredients:
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
Coarse salt
Ground pepper
3/4 cup light mayonnaise

Method:
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

Basic Potato Salad

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




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