My mom adventures in Fort Collins


Kitchen Success: Yummy Summer Potato Salad

I love a good potato salad. Sure, I say that now, as an adult. I spent most of my childhood completely shunning any of the overly-mayonnaised variety that appeared at nearly every family reunion and neighborhood potluck that I can remember. But, I now have a new appreciation for potato salad.

This one is loosely based on The New Moosewood Cookbook by Mollie Katzen. (Her version, if you’re looking for it, is called Kristina’s Potato Salad.) I will also say this: like many potato salad, this one takes a bit of work. Boil the potatoes, boil the eggs, chop the veggies, make the salad dressing. Throw it all together, then put it in a different bowl so that it looks prettier without the mayo streak stains on the mixing bowl. Though not necessarily easy or quick (about an forty-five minutes to an hour), it’s worth it. And don’t skip the cashews unless you have a nut allergy, because they seriously make this salad stand out.

Ingredients:

1 1/2 lbs of red potatoes, boiled and chopped

2 hardboiled eggs, chopped

1 medium bell pepper (I personally prefer red, but any will work), chopped

4  green onions, chopped

1 large carrot, chopped

1-2 celery stalks, chopped

1 cup lightly toasted cashews (optional)*

And for the dressing: 1/2 cup mayonnaise, 1/2 cup plain yogurt or sour cream, 1/4 cup cider vinegar, 1 teaspoon salt, 1 cup finely chopped fresh parsley, 1 teaspoon dry mustard, 1 teaspoon tarragon and fresh ground pepper to taste

When you’re boiling the potatoes, don’t be afraid to cut them into smaller pieces to keep the cook time down. When they’re done, don’t bother peeling them–that’s part of the fun of this salad!

Mix the salad dressing in a mixing bowl and dress the whole salad together–feel free to garnish the finished product with some additional herbs or cute radish slices or something

Chopping up all your veggies will give you a warm fuzzy feeling–this salad has tons of colors!

Now, the finished product won’t look that different from your Grammy’s potato salad, but one bite will reveal that this baby ain’t the same old boring potato salad

*A note about the cashews: I have, in a pinch for time, used cashews that I didn’t bother to toast, and it didn’t taste bad–but definitely a better, more pronounced flavor with the toasting. Worth the time for toasting, since, if you use the cashews, they’re sort of the star of the dish.

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2 Comments so far
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I have just about every Moosewood / Molly Katzen cookbook (including a very tattered edition of the Brocholi Forest) – they are SO awesome. Thanks for sharing – must give this potato salad a try (your pics look so yumm! : )

Comment by Virginia

I feel like I need to explore Molly’s wisdom some more. It’s one of those cookbooks I bought years ago and only use for a few recipes. But, now that time has gone by, I need to revisit this stuff. Certainly, there are gems that I’m missing!

Comment by jaymers




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