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Dinner, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes

German Potato Salad

June 14, 2015

I have yet to find any type of potato salad I don’t like. This, however, is one of my favorites. It features a slightly tart vinegar dressing, and that magic ingredient: bacon! I stash a bit of the dressing on the side and toss it over the potatoes as they soak up the delicious sauce. One thing to remember is to make plenty so that you’ll have leftovers. It compliments many dishes and makes the best snack.

To mellow the sharp taste and bring out the sweetness of the red onions, I sautéed them for 5 minutes in a few teaspoons of bacon fat before adding them to the salad.

A little fresh dill and parsley give the salad a fresh flavor that is subtle and not overwhelmingly “herby.”

Is there such a thing as lean bacon? I look for bacon that has nicely balanced meat to fat ratio. This guarantees tasty bits of goodness in each spoonful of potato salad.

German Potato Salad

Serves 6 – 8

Ingredients

3 pounds Yukon Gold potatoes, peeled and cut into 1/3-inch thick slices

6 ounces bacon, chopped

3/4 cup diced red onion

1/3 cup thinly sliced celery

2 teaspoons fresh dill, finely chopped

2 teaspoons fresh Italian parsley, finely chopped

1/2 cup apple cider vinegar

3 tablespoons water

3 teaspoons sugar

1 tablespoon whole grain mustard

1/3 cup canola oil

salt and pepper

Preparation

Place potatoes in large pot of salted water and bring to a boil. Turn heat down to medium and simmer until just done, about 6 minutes. Check the potatoes often to make sure they do not over cook. Drain potatoes and transfer to a large wide bowl. Season generously with kosher salt and pepper. I use a flexible spatula to gently toss the potatoes being careful so they don’t fall apart.

Cook the bacon in a large skillet until crisp. Drain on paper towels. Remove all but 2 -3 teaspoons of bacon drippings from the skillet. Over medium heat, cook the onions in the drippings for about 5 minutes, stirring often. Do not brown the onions. Transfer the onions, bacon, and celery to the bowl of potatoes. Scatter dill and parsley over potatoes.

Combine the apple cider vinegar, water and sugar stirring until the sugar has dissolved. Whisk in the mustard. Pour vinegar mixture in skillet and warm over medium heat for a few minutes. Transfer to a bowl and whisk in the canola oil. Pour some of the dressing over the potatoes, tossing gently to combine. Season with salt and pepper. The potatoes will absorb quite a bit of the dressing. Add more dressing before serving.

Dinner, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Mustardy Fried Potato Salad

April 1, 2014

Who knew that making your own mustard could be so simple? Pour a few ingredients into a jar, let it sit for 5 days, then add a few more ingredients and let it sit for another 5 days. Puree in a blender and voila! You now have a fantastic whole grain mustard that’s far superior (and fresher) than store-bought varieties. Simply dressed with a combination of whole grain mustard, red wine vinegar and shallots, this potato salad shines.

Yukon Golds are my favorite potatoes. With thin skins, moist and sweet interiors, these potatoes hold their shape well and are equally good roasted, baked, boiled, grilled and fried.

The cooked potatoes are fried for a short time until they become golden and crispy.

This dressing couldn’t be simpler to make. If I have leftovers I mix a bit with mayonnaise and slather it on good bread for ham or pastrami sandwiches.

Mustardy Fried Potato Salad

Adapted from Suzanne Goin ~ Food & Wine Magazine

Serves 6 – 8

Ingredients

2 1/4 pounds medium Yukon Gold potatoes (try to buy potatoes that are the same size)

1 teaspoon fresh thyme leaves

1 1/2 tablespoons finely diced shallot

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

2 tablespoons whole grain mustard (preferably homemade!)

1/4 cup plus 1 1/2 tablespoons extra virgin olive oil (1/4 cup for dressing, 1 1/2 tablespoons for frying the potatoes)

salt and pepper to taste

upland cress (optional)

Preparation

In a pot of salted boiling water, cook the potatoes until just tender (test with a thin knife) about 25 – 30 minutes. Drain and let cool slightly.

Meanwhile, place the shallots and vinegar in a bowl and set aside for 10 minutes. Whisk in Dijon, whole grain mustard, 1/4 c olive oil. Season with salt and pepper. Set aside.

Once the potatoes are cool enough to handle, slip off their skins. Cut potatoes into fairly large chunks, about 1 1/2 inch pieces. In a large non-stick skillet, heat the remaining 1 1/2 tablespoons olive. Add the potatoes and thyme and season with salt and pepper. Cook, over moderately high heat, turning, until golden and crisp, about 6 – 7 minutes. Place warm potatoes in a large shallow bowl and drizzle some of the mustard dressing over the potatoes using as much as you like. Toss gently. Sprinkle upland watercress over the salad if using. Serve warm or at room temperature.

Dinner, Potato Salad, Recipes, Salad, Side Dishes

Eggy Potato Salad with Pickles

January 6, 2014

“Will Drive For Food. ” That’s one of my mottos! And that’s also the title of the article where I found this tasty potato salad recipe. The May 2012 issue of Bon Appétit caught my attention because I for one, will definitely travel for food. Anytime. In this particular article, the authors, Jenny Rosenstrach and Andy Ward, write of stopping at Sally Bell’s Kitchen in Richmond, Virginia, picking up their famous lunch boxes for their drive from New York to South Carolina. Jenny and Andy describe the lunch boxes as consisting of a Smithfield-ham and iceberg sandwich, a deviled egg, a frosted cupcake, and best of all, eggy potato salad topped with a sweet pickle chip. Doesn’t that sound like the perfect afternoon road trip meal?

The recipe calls for using only the egg yolks however I couldn’t waste those lovely egg whites so I included half of them in the salad. The others we ate on the spot, sprinkled with salt and pepper. Yum!

Yukon Gold or red potatoes work well in this salad. I found some nice Yukon Golds so that’s what I used.

The potatoes are coarsely smashed instead of cubed. This makes for a very creamy sort of potato salad.

The pickle juice adds a sweet and tart flavor to the dressing.

Eggy Potato Salad with Pickles

Adapted from Bon Appétit May 2012

Serves 6 as a side dish

Ingredients

2 pounds Yukon Gold potatoes, peeled

1 1/4 teaspoon kosher salt

1/3 cup mayonnaise

3 tablespoons sweet pickle juice plus 8 – 10 sweet-pickle chips

1 tablespoon Dijon mustard

3/4 teaspoon sugar

1/2 teaspoon kosher salt

1/8 – 1/4 teaspoon freshly ground black pepper

4 large hard-boiled eggs, separated, egg yolks smashed finely plus two egg whites finely chopped

1 tablespoon finely chopped red or Maui onion

1 tablespoon chopped flat leaf parsley

Paprika

Preparation

Place potatoes in a large pot. Add water to cover by 2 inches, add 1 1/4 teaspoons kosher salt and bring to a boil. Reduce heat to medium and cook until potatoes are tender when pierced with a knife, about 20 minutes or so. Drain. Place potatoes in a large bowl and let cool slightly.

Whisk mayonnaise, pickle juice, Dijon, sugar, 1/2 teaspoon kosher salt and pepper in a small bowl.

Using a large wooden spoon, coarsely smash potatoes, leaving some larger pieces mixed with some well mashed pieces.

Add dressing, egg yolks, egg whites to potatoes and a toss to coat. Add onion and parsley, gently mix to incorporate. Season to taste with salt and pepper. Cover and chill before serving.

Divide potato salad among small plates or bowls, dust with paprika and top with a sliced dill pickle chip or two.

Dinner, Pickles, Potato Salad, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Dilly Potato Salad with Cucumber Pickles and Radishes

October 4, 2013

It is thought that radishes originated from China thousands of years ago. They belong to the mustard and cabbage family and are related to wasabi (horseradish). Many people love to snack on raw radishes which is a good thing since they are nutritious, and 1 cup of radishes has just 20 calories. In this recipe the radishes are thinly sliced and tossed into the potato salad along with homemade cucumber pickles. Their color and zingy flavor are lovely in this salad.

Thinly sliced Maui onion. Use a sweet onion if Maui onions are not available.

I can’t live without my “little Bennie” mandoline. It makes perfectly thin slices of cucumbers, radishes and onions in no time at all.

Dilly Potato Salad with Cucumber Pickles & Radishes

Serves 6

Adapted from Smitten Kitchen

2 pounds Yukon Gold potatoes, peeled and cut into 1/3 inch slices

3/4 pound Japanese or English cucumber, very thinly sliced

4 – 6 radishes, very thinly sliced

1/2 cup Maui or sweet onion, very thinly sliced

2 tablespoons chopped fresh dill

5 tablespoons white vinegar

2 1/2 teaspoons kosher salt

1/2 cup mayonnaise, more or less (I use light mayonnaise)

Preparation

Combine vinegar and salt in a small bowl until salt dissolves. Place cucumber slices and 1 1/2 tablespoons dill in Ziploc bag. Add vinegar mixture, seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.

Pour cucumber mixture into a sieve set over a bowl. Drain at least 1 hour. Discard brine.

Cook the potatoes in a large pot of boiling salted water until tender, about 6 – 7 minutes. Drain and cool potatoes completely. Place the potatoes in a large bowl and sprinkle generously with kosher salt and pepper. Add the drained cucumbers, onion, sliced radishes and remaining 1/2 tablespoon dill. Toss to blend. Stir in mayonnaise, then cover and refrigerate. The salad is best served the day it is made however it can be made one day in advance. Taste and adjust seasoning before serving. Garnish with sprigs of dill and whole radishes before serving (optional).

Dinner, Potato Salad, Recipes, Salad, Side Dishes, Veggies

Potato Salad with Green Beans & Bacon

January 29, 2013

It was supposed to rain last night. The weather forecast said there was a 90% chance of rain so I made sure my umbrella was packed along with my lunch and off to work I went. Not a drop of rain had fallen by the time I went to bed which was a real let down. The following morning I woke up to find that it had rained after all and crazy as it may seem, it was a relief! We desperately needed it.

This weekend I found these handsome fingerling potatoes at my favorite grocery store Mana Foods. They are very versatile and are delicious roasted with herbs, pan-fried in butter with a sprinkling of Maldon sea salt or boiled and used in your favorite potato salad recipe. Many years ago my sister made a red potato salad with green beans and bacon. I fell in love with that potato salad. I adjusted her recipe a bit by using less oil and more vinegar which gives the dressing a fresh, tart flavor. As I recall, the tarragon and basil were dried rather than fresh. Today I thought I’d use fresh tarragon, however, venturing into the garden I found just a few gangly stems poking out of the planter. My husband had pruned the tarragon.

If you are using small potatoes such as fingerlings, cut the green beans into 1 inch lengths or longer if using larger potatoes.

Crispy, meaty, smoky bacon is always a welcome addition to any dish.

Potato Salad with Green Beans & Bacon

Serves 6 as a side dish

Ingredients

2 pounds potatoes (fingerling, Yukon Gold or red)

1/2 pound green beans (tender thin beans preferred)

6 pieces crispy fried bacon, crumbled

Dressing

1/3 cup canola oil

1/4 cup white wine vinegar

1/2 teaspoon dried mustard (Coleman’s)

1/2 teaspoon Dijon mustard

1 garlic clove, crushed

2 tablespoons minced fresh parsley

1 teaspoon dried tarragon (or 3 teaspoons fresh , if available)

1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried

3/4 teaspoon kosher salt (1/3 teaspoon regular sea salt)

freshly ground pepper

Preparation

Cut potatoes into 1/4 inch slices and place in a large pot of cold water. Set over high heat and bring to a boil. Turn down heat and cook for approximately 6 – 7 minutes until potatoes are just done. If potatoes need more time, cook for 1 minute more and test again. Once potatoes are cooked, drain well and place potatoes in a large, wide bowl. Sprinkle with kosher salt and freshly ground pepper.

Bring a medium saucepan of water to a boil then add sliced green beans. Cook for about 2 – 3 minutes until beans are tender but still firm. Drain under cold water or place in an ice bath to cool quickly. Remove beans to a kitchen towel.

To make the dressing, add all ingredients in a medium-sized jar. Shake until well combined. Taste and add more salt, pepper or vinegar if needed.

Toss the potatoes, green beans and bacon with the dressing, a spoonful at a time. You will have extra dressing that you can add to the salad before serving or use the following day if you have leftovers.

This potato salad is best served after it has time to absorb some of the dressing, a few hours after tossing the ingredients together.

Potato Salad, Recipes, Salad, Side Dishes

Dilly Potato Salad with Whole Grain Mustard

September 17, 2012

Recently Bay Area Bites posted a recipe for potato salad and mentioned how this old favorite sometimes gets a bad rap because all too often it can be laden with mayonnaise. Stephanie Hua was inspired to make her own potato salad after she tasted one in New Orleans which didn’t seem too rich thanks to the generous amount of mustard used in the recipe. In my version of her recipe I use Yukon Gold potatoes rather than red-skinned potatoes, less dill, and added chopped hard-boiled eggs to my salad.

With just a few simple ingredients you can quickly put together a really delicious potato salad in less than an hour.

Mayonnaise, Dijon, whole grain mustard.

Cut potatoes into 1 inch cubes.

Once the potatoes are cooked, mix them with some of the dressing, add diced hard-boiled eggs and more dressing.

Dilly Potato Salad with Whole Grain Mustard

Adapted from Bay Area Bites ~ 6 servings

Ingredients

2 pounds Yukon Gold potatoes, peeled and cut into 1 inch cubes

2 eggs, hard-boiled and finely chopped

2 teaspoons white wine vinegar

3 scallions or 6 chives, finely chopped

2 + teaspoons of finely chopped fresh dill or to taste

1/3 cup mayonnaise

1 1/2 tablespoons Dijon mustard

1 1/2 tablespoons whole grain mustard

Kosher salt and pepper to taste

Preparation

Place the eggs in a small pot and cover with water. Bring to a boil over high heat then turn the heat down to medium. Set your timer for 10 minutes and let the eggs simmer. Drain the eggs and run under cold water. Once cool enough to handle, peel and finely chop the eggs. Set aside.

Place potatoes in a large pot of cold water and bring to a boil. Turn the heat down to medium – medium high and cook the potatoes until they are tender when pierced with a fork, about 5 – 8 minutes. Drain the potatoes and place in a large bowl. Sprinkle the vinegar over the potatoes while still hot. Sprinkle salt and pepper on the potatoes and toss gently.

Combine the mayonnaise and mustards and chop the dill and scallions or chives. Once the potatoes are cool, add some of the dressing and all the herbs and toss with a spatula. Add the chopped eggs, more dressing and mix gently. If you prefer, you may add more mayonnaise and mustard to the potato salad. Season to taste with salt and pepper.

Serve immediately or chill in the refrigerator for a few hours or overnight.

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