Over the years, potato salads have been comforting dishes that also included an element of surprise.
Potatoes are basic and earthy-that`s the comfort part; and because we`ve rarely eaten or made any two salads exactly alike, they`ve always held the unexpected. They can be warm, cool, crunchy, creamy, sweet, savory or practically any combination of the above.
Common ingredients include onion (red, white or green onions), celery or celery seed, chopped sweet (or dill) pickle, fresh parsley or dill, capers, hard-cooked eggs, cucumbers, mustard, fresh ground pepper and, up until the current no-fat epidemic, lots of creamy mayonnaise. More modern options include a little bit of mayonnaise blended into a lot of plain yogurt with or without a mild vinegar or commercial low-fat dressing.
Then come the extras.
There can be bits of leftover meat (pork, beef or chicken) or seafood
(tuna, shrimp or lobster). Or leftover vegetables: carrots, beets, peas among them. Even curry, apples and raisins.
In the days when bacon was a breakfast staple, potato salads often contained warm bacon fat along with some bits of leftover bacon, chopped wilted spinach, a healthy sprinkling of vinegar and a pinch of sugar.
When fat and traditional seasonings are not a prime issue, one can work in some crumbled blue cheese along with a dusting of chopped fresh cilantro. Hot peppers, garlic, basil, nuts and olives are other standard accents.
When it comes to the potato, some swear by russets, claiming they better absorb flavorings and make for a creamier dish. Often, however, the deciding factor is what`s on hand or, more likely, what`s on sale.
Whether to peel a potato is strictly a matter of personal preference or aesthetics, but there is no practical reason to peel any thin-skinned variety. As for cooking your potatoes for salads, the traditional way is to boil them until firm-tender. They also may be steamed. If you have some leftover baked potatoes, those can go into a salad as well. And don`t forget the microwave option, particularly if you are aiming for a modest amount. One potato can cook in as little as four minutes. On the other hand, remember that the more potatoes you cook in a microwave, the longer the timing.
Here are a few more specific ideas that can be adjusted to suit your own tastes.
JALAPENO POTATO SALAD
Preparation time: 25 minutes
Cooking time: 10 minutes
Yield: 6 servings
For variations on this spicy salad, try substituting six medium red potatoes for the russets and/or adding sliced sausage. Serve the salad on lettuce if desired.
4 large russet potatoes, peeled, cut into 1/2-inch slices
1/4 cup each: Dijon mustard, white wine vinegar
2 large garlic cloves, crushed
1/4 teaspoon each: salt, ground black pepper
1/2 cup olive oil
1 can (3 1/2 ounces) pitted black olives, drained, chopped, optional
1 small bunch green onions, thinly sliced, about 3/4 cup
1 rib celery, diced
6 ounces feta cheese, crumbled
4 fresh jalapeno peppers, seeded, finely sliced
1/2 pound fully cooked smoked Polish or chorizo sausage, sliced, optional
Diced red bell pepper, for garnish
1. Put potatoes into 3-quart saucepan or Dutch oven and pour in cold water to cover. Heat to a boil; reduce heat to low; simmer until potatoes are tender, about 10 minutes. Drain.
2. Meanwhile, combine mustard, vinegar, garlic, salt and pepper in large bowl. Slowly whisk in oil. Add potatoes, olives, green onions, celery, feta cheese, peppers and sausage. Toss to mix well. Serve chilled or at room temperature. Garnish with red pepper.
RUSSIAN SALAD
Preparation time: 20 minutes
Chilling time: Several hours
Yield: 6 to 8 servings
Adapted from ”Sundays at Moosewood Restaurant,” by the Moosewood Collective.
2 cups peeled, diced and cooked potatoes
2 cups peeled, diced and cooked carrots
1 cup peeled, diced tart apple
1 cup minced dill pickles
1/3 cup minced onion, or to taste
2/3 cup whipping cream, whipped, or 1 cup sour cream
2 tablespoons fresh lemon juice or cider vinegar
Dash of salt, sugar and freshly ground black pepper
2 cups cooked, peeled and diced beets
Hard-cooked eggs, sliced, optional
1. Mix diced potatoes, carrots, apple, pickles and onion in a large serving bowl. Chill.
2. Mix whipped cream, lemon juice and seasonings and chill. Add the beets to the other vegetables just before serving so the salad will be the proper light pink color. Serve the dressing in a small serving bowl, mound it on top of the salad or fold it into the salad just before serving. Decorate with slices of hard-cooked egg if you like.
POTATO CUCUMBER SALAD
Preparation time: 15 minutes
Chilling time: 1 hour
Yield: 4 servings
4 large potatoes, boiled, peeled, sliced 1/4 inch thick
1 small cucumber, sliced thin
2 cups plain yogurt
1 medium onion, chopped
1 tablespoon minced parsley
1 teaspoon minced fresh cilantro, optional
1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/4 teaspoon each: chili powder, freshly ground pepper
1. Put potatoes and cucumber slices in large bowl. Mix remaining ingredients in small bowl. Add to potato-cucumber mixture. Gently mix and chill at least 1 hour before serving.
Note: This is not a salad that keeps for long periods, as the cucumbers eventually weep and the salad can get unattractively runny.
POTATO PESTO PORK SALAD
Preparation time: 30 minutes
Cooking time: 20 minutes
Yield: 4 to 6 servings
Adapted from ”The Great Potato Cookbook” by Maria Luisa Scott and Jack Denton Scott.
2 cups fresh basil leaves, rinsed, dried
1 cup fresh broadleaf parsley, rinsed, dried
1/2 cup each, freshly grated: Parmesan cheese, Romano cheese
1 tablespoon pine nuts
1 garlic clove
12 blanched almonds
12 walnut halves
3 tablespoons butter
1/2 cup olive oil
6 medium potatoes
3 cups cold cooked pork, cut julienne
Lettuce leaves
Large black Italian or Greek olives, pitted and halved
1. Put basil, parsley, cheeses, pine nuts, garlic, almonds, walnuts, butter and olive oil into food processor or blender. Process until smooth. This will make about 2 cups pesto sauce.
2. Boil the potatoes in their skins until tender, about 20 minutes. Drain and dry over heat in a pan. Peel if you wish, then cut into chunks. Place potatoes and pork in large bowl and add just enough of the pesto sauce to coat lightly all the ingredients when lightly tossed. (Refrigerate or freeze any remaining pesto sauce for later use.)
3. Line a salad bowl with lettuce leaves and fill with the potato salad, garnishing with black olives. Serve at room temperature.
CURRIED POTATO SALAD
Preparation time: 20 minutes
Cooking time: 10 minutes
Yield: 6 servings
5 medium potatoes, cooked and cooled
1 tablespoon butter or margarine
1 small onion, chopped fine
1 1/2 teaspoons curry powder, or to taste
1/8 teaspoon allspice, optional
1 Granny Smith apple, cored and chopped
2 ribs celery, stringed and chopped
1 cup mayonnaise (regular, low-calorie or fat-free) or 1/2 cup mayonnaise mixed with 1/2 cup plain yogurt
2 tablespoons raisins, plumped in a little warm water, sherry or a combination of the two
1 tablespoon lemon juice
1/2 teaspoon each: salt, pepper
1. Coarsely chop potatoes and put in large mixing bowl. Melt butter in small pan and add onion. Cook until onions are translucent. Add curry powder and allspice and mix thoroughly before cooking another 2 minutes. Remove from heat. Add apple and celery to potatoes.
2. Combine mayonnaise with drained raisins, lemon juice, salt, pepper and cooked curry mixture. Spoon over potato mixture, then toss gently to combine all ingredients. Let rest at room temperature for an hour before serving.
