5 Potato Salads
2. Russian potato salad is creamy, colorful, and delicious, made with a combination of mayonnaise and either sour cream or Mediterranean style yogurt, peas, carrots, gherkin pickles, and if you'd like, you can add beets and fresh dill.
3. French potato salad is elegant and savory with white wine or champagne vinegar, fresh tarragon, garlic, and dijon mustard.
4. Potato salad from Peru, where potatoes are said to have originated, can be made with a variety of potato types and colors. The sauce is a creamy bright yellow blend of mild cheese, half & half cream or evaporated milk, and turmeric, which gives it its color.
5. Japanese potato salad is light and crunchy, with cucumber pieces and rice wine vinegar mixed with mayonnaise. For a heartier salad, add diced ham.
Enjoy!
1. German Potato Salad
Makes 4 servings
2 pounds potatoes
4 slices bacon
1/2 cup chopped onion
1 1/2 tablespoons flour
2 tablespoons sugar
1 teaspoon dry mustard powder
1/3 cup water
1/4 cup white vinegar
1/3 cup finely chopped green onion
3/4 teaspoon salt
Ground pepper to taste
1. In a large pot of salted water, boil the potatoes until tender when pierced with a fork, but not soft. Drain potatoes. Cut them in half and then in slices.
2. Fry the bacon. When crisp, drain on paper towels. Keep the bacon fat in the pan.
3. Add the chopped onion to the pan. Cook until translucent.
4. Sprinkle the flour, sugar, and mustard powder over the onions. Stir and cook a few minutes more.
5. Add the water and vinegar and cook, stirring for several more minutes until the sauce starts to thicken. Add back the potatoes and stir to coat and lightly reheat.
6. Add the salt and pepper to taste. To serve, garnish with the minced green onion.
2. Russian Potato Salad
Makes 4 servings
2 pounds potatoes
1/4 cup mayonnaise
1/4 cup Mediterranean style yogurt or sour cream
2 tablespoons lemon juice or white vinegar
1 10-ounce package frozen peas & carrots
2 eggs, hard boiled & coarsely chopped
3 tablespoons gherkin pickles, finely chopped
1/4 cup chopped parsley (optional)
1 cup diced beets (optional)
2 tablespoons fresh dill, chopped (optional)
Salt & pepper to taste
1. In a large pot of salted water, boil the potatoes until tender when pierced with a fork, but not soft. Drain potatoes. Peel them if you like. Cut into 1/2-inch chunks.
2. Mix the mayonnaise and yogurt or sour cream together with the lemon juice or vinegar.
3. In a large bowl, combine all the dry ingredients except the salt & pepper. Pour the mayonnaise mixture on top, toss well, and season with salt & pepper to taste.
3. French Potato Salad
Makes 4 servings
2 pounds potatoes (fingerling, or a mix of small red & white)
1/4 cup chopped chives
2 tablespoons fresh tarragon, chopped
1/3 cup olive oil
3 tablespoons champagne or white wine vinegar
1 large clove garlic, crushed
1 tablespoon Dijon mustard
3/4 teaspoon salt
Freshly ground black pepper
1. In a large pot of salted water, boil the potatoes until tender when pierced with a fork, but not soft. Drain potatoes. Keep the skins on. Cut into 1/2-inch chunks.
2. Place the potatoes in a bowl. Sprinkle with the chives and tarragon.
3. In a small bowl, whisk together the olive oil, vinegar, crushed garlic, Dijon mustard, salt, and papper.
4. Pour the dressing over the potatoes and toss to coat well. Let rest at room temperature at least 1/2 hour before serving.
4. Peruvian Potato Salad
Makes 6 servings
2 1/2 pounds potatoes (new potatoes or a mixture of purple, white, and sweet potatoes)
8 ounces cheese (Muenster, white Mexican cheese, feta, or cottage cheese)
1 cup half & half cream or evaporated milk
1 small serrano chili, seeds removed and chopped
1/4 cup finely chopped sweet onion
1 teaspoon salt (or more to taste)
1/4 teaspoon pepper
1/4 cup olive oil
1 teaspoon or more ground turmeric, to taste
Lettuce for garnish
3 hard-boiled eggs, cut in quarters
12 olives
1. Peel the potatoes and cut them into chunks. Boil them until tender when pierced with a fork. Drain and let cool in a medium-size bowl.
2. Combine the cheese, half & half or evaporated milk, the chilis, onion, salt, pepper, olive oil, and turmeric in a blender. Blend until smooth and creamy. Taste for salt and pepper.
3. Pour the sauce over the potatoes and toss to coat well.
3. Lay a bed of lettuce on a serving plate. Place the potato salad on top. Garnish with the hard-boiled eggs and olives.
5. Japanese Potato Salad
Makes 4 servings
2 pounds potatoes
1 small carrot, peeled & cut in small pieces
1/2 cup sweet onion, chopped
1/2 medium-size cucumber, peeled & cut into small cubes
2 eggs, hard boiled & coarsely chopped
3 slices of sliced ham (about 4 ounces), cut in small pieces (optional)
1/2 cup mayonnaise
3 tablespoons rice wine vinegar
3/4 teaspoon salt
Fresh ground pepper
1. In a large pot of salted water, boil the potatoes and carrots until tender when pierced with a fork, but not soft. Drain. When cool enough to handle, peel the potatoes and cut into 1/2-inch chunks.
2. Place the potatoes, carrots, chopped onions, cucumbers, hard boiled eggs, and ham in a medium-size bowl.
3. Combine the mayonnaise and rice wine vinegar in a small bowl. Pour over the vegetables and toss well to coat. Season with salt & pepper
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