Not your mother's potato salad...

I want to get this posted before the summer is over. I made this potato salad for a 4th of July party and it got rave reviews. It's a great summer side dish, remember to make it ahead of time so it can chill and not to leave it out too long in the sun or potluck table.

I will admit this is a re-post from a  few years back, but well worth it.

The first thing I learned while looking through recipes...was to use small potatoes, no huge russets please.
Secondly, I was admonished in one article to treat those little potatoes gently !! They said to use a pan big enough for almost a single layer of potatoes when boiling.
Several of the recipes had me sprinkling them with vinegar and oil once they were drained but before they cooled, who knew ?? This works very well, I might add.
Most of the recipes called for small amounts of buttermilk, who has that sitting around in their fridge??  I found plain yogurt worked just fine.
I was shocked by how much salt one recipe had me add after I dressed the potatoes, amazingly  it was correct. 
Little potatoes cook very quickly, don't over cook them !!
While beautiful, purple potatoes cook much fasted that all others and turn to mush. So avoid using them.

Here's what I came up with...

Laurie's Potato Salad

Ingredients

2 1/2 -3 pounds little potatoes, avoid the purple ones but a variety of other kinds is nice.
1 tablespoon olive oil
1 tablespoon cider or rice vinegar
4 radishes
1/2 cup chopped celery
1 large carrot grated
1 tbsp chopped sweet onion

Note: the next time I made this salad added things like cooked asparagus, finely chopped red cabbage, sliced hard boiled eggs, chopped bread & butter pickles...use whatever you have around that will add textures and interesting tastes.

The Dressing

1 cup good quality mayonnaise
1/4 cup yogurt /buttermilk or sour cream
2 T Dijon mustard
2 T wholegrain mustard
1 t salt
1/2 t pepper
1-2 T chopped fresh dill/fennel
1 T chopped fresh chives

Note: you can use dried dill and chives, and could add some fresh parsley or basil.

1) In large pot with salted water, boil the potatoes for 10-15 minutes, until just cooked. Check them at 10 minutes by cutting one with a knife, if it yields, it's done.
2) Drain and toss gently with olive oil & vinegar, set aside to cool.
3) While the potatoes are cooling, prepare the vegetables you plan to add.
4) Mix together the dressing ingredients with a whisk. Save a little of the fresh herbs for garnish.
5) Into a bowl, carefully slice the potatoes into one inch cubes or whatever size you like. The skins may come off a little, just discard them.
6) Gently moisten the potatoes with the dressing, you may have more than you need. Set is aside for another round of potato salad or use it as a dip or green salad dressing.
7) Add the other veggies plus 1-2 teaspoons salt , 1/4 teaspoon pepper.
As I mentioned above I was shocked by the addition of MORE salt but it really does need it and I am not one who likes really salty food. The salt soaks into the potatoes, so if it tastes too salty don't worry that should go away during the chilling.
8) Chill several hours, garnish with fresh herbs before serving.


 

This is not your mother's potato salad.

Over Memorial Day weekend I was asked to bring potato salad to a friend's house for dinner. I am personally not a big fan of the usual potato salads you find at the store or at Midwestern potlucks.
My sister makes a lovely German potato salad, which I do like. I had a feeling my host was hoping for something more traditional. I have never made potato salad from a recipe, it was time to try. I applied my usual technique of looking at several recipes online, and combining them into one. As my host and my husband shoveled seconds on to their plates that evening, I thought "well, that worked".

The first thing I learned was to use small potatoes, no huge russets please.
Secondly, I was admonished in one article to treat those little potatoes gently !! They said to use a pan big enough for almost a single layer of potatoes when boiling.
Several of the recipes had me sprinkling them with vinegar and oil once they were drained but before they cooled, who knew ??
Most of the recipes called for small amounts of buttermilk, who has that sitting around in their fridge??  I found my homemade yogurt worked just fine.
I was shocked by how much salt one recipe had me add after I dressed the potatoes, amazingly  it was correct. 
Little potatoes cook very quickly, don't over cook them !!
While beautiful, purple potatoes cook much fasted that all others and turn to mush. I removed them before I made the salad.

Here's what I came up with...

Laurie's Potato Salad

Ingredients

2 1/2 -3 pounds little potatoes, avoid the purple ones but a variety of other kinds is nice.
1 tablespoon olive oil
1 tablespoon cider or rice vinegar
4 radishes
1/2 cup chopped celery
1 large carrot grated
1 tbsp chopped sweet onion

Note: the next time I made this salad I used some other veggies: cooked asparagus, finely chopped red cabbage, use whatever you have around that will add textures and interesting tastes.

The Dressing

1 cup good quality mayonnaise
1/4 cup yogurt /buttermilk or sour cream
2 T Dijon mustard
2 T wholegrain mustard
1 t salt
1/2 t pepper
1-2 T chopped fresh dill/fennel
1 T chopped fresh chives

Note: you can use dried dill and chives, and could add some fresh parsley or basil.

1) In large pot with salted water, boil the potatoes for 10-15 minutes, until just cooked. Check them at 10 minutes by cutting one with a knife, if it yields, it's done.

Notice how they are in one layer in the pot.

2) Drain and toss gently with olive oil & vinegar, set aside to cool.
3) While the potatoes are cooling, prepare the vegetables you plan to add.

4) Mix together the dressing ingredients with a whisk. Save a little of the fresh herbs for garnish.

5) Into a bowl, carefully slice the potatoes into one inch cubes or whatever size you like. The skins may come off a little, just discard them.
6) Gently moisten the potatoes with the dressing, you may have more than you need. Set is aside for another round of potato salad or use it as a dip or green salad dressing.
7)  Add the other veggies plus 1-2 teaspoons salt , 1/4 teaspoon pepper.
As I mentioned above I was shocked by the addition of MORE salt but it really does need it and I am not one who likes really salty food. The salt soaks into the potatoes, so if it tastes too salty don't worry that should go away during the chilling.
8) Chill several hours, garnish with fresh herbs before serving.

Laurie's Potatoes

That's what Bob said I should call my latest creation. It's a play off my brother's dish which we call Taylor's potatoes.

This is a super simple, easy to adapt roasted potato dish that works well as a dinner side dish or main course or as great breakfast potatoes.

Laurie's Potatoes

Ingredients

4-6 large yukon gold or other interesting potatoes, use more if they are small
1 red bell pepper
1 red or yellow onion
1 zucchini
1-2 tablespoons olive oil
salt and pepper to taste

1) Preheat the oven to 400 F. Cover a large baking sheet with foil or parchment paper, spray or brush lightly with olive oil.

2) Chop all the vegetables into small size chunks.

3) Toss together in a bowl with a tablespoon olive oil. Add salt and pepper to taste.

4) Spread evenly on the prepared baking sheet.

5) Bake at 400 F for 35 to 50 minutes, until the vegetables start to brown on the edges. I like to stir them around every 15 minutes or so to prevent sticking. The time with vary with the size of your chunks and how crispy you like them.

6) Serve immediately and hope you made enough for leftover !!

I served them with grilled salmon and my favorite preserved lemon yogurt sauce.

Feel free to add any vegetable you have on hand, add fresh herbs, garnish with fresh tomatoes and black olives or sour cream.

Yams

Candied Yams
I know the name "candied" yams conjures mental images of canned spuds and little marshmallows, yuk.  These tasty tuber are so far removed they are not even in the same time zone.

I discovered this recipe years ago in Martha Stewart's Living magazine. It has become a staple at our Thanksgiving table. The fresh rosemary makes the dish, it helps to cut the sweetness of the maple syrup.

This dish can be baked ahead of time then reheated just before serving.

Ingredients:

2 1/4 lbs. small yams, peeled and  cut into inch thick wedges.

1 1/2 cup apple cider

1/2 cup maple syrup

3 to 4 springs fresh rosemary

3 tablespoons butter

1 teaspoon salt

1) Preheat oven to 375 F
2) Peel and cut the potatoes into thick wedges.

3) Place the potatoes in a enamel pot or cast iron skillet with a lid.

4) Add the maple syrup, apple cider and toss gently.

5) Tuck in the rosemary and dot with pieces of butter, sprinkle with salt.

6) Bake for 45 minutes covered, remove cover and toss gently.

7) Bake for 15 to 30 minutes more depending on how tender you want them.
8) Serve right away or they will keep for several days. Reheat and serve.

Whole Wheat Flatbread Stuffed with Potatoes, Spinach and Peas.

Last month we attended a 50th birthday dinner with an amazing spread cooked by the birthday girl herself ( with help from her husband). These stuffed flatbreads were my favorite dish of the evening. You can make them as complicated or as simple as you like depending on how much time you want to spend making them. They are great leftovers for lunches !!

The Flatbread

You can buy whole wheat flatbread or tortillas to save time. I think they would be just as good as the ones I made.

Ingredients

• 2 cups whole-wheat flour
• 1/2 teaspoon baking powder
• 1 teaspoon  salt
• 3 tablespoons olive oil, plus more for brushing 
• 3/4 cup warm water

1) Stir together in a large bowl the dry ingredients: flour, baking powder and salt.
2) Stir in the oil and water until combined.

3) Turn the dough onto a clean surface, (I like to use waxed paper on my kitchen table). Knead the dough for five minutes until smooth.

4) Cover and let rest for 30 minutes while you are making the filling.

The Filling

• 3 cups steamed potatoes chunks
• 1 onion chopped
• 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon cumin seeds
• 2 teaspoon curry powder
• 1 teaspoon salt
• 6 cups fresh baby spinach, chopped
• 3/4 cup fresh steamed or frozen peas 

Cumin seeds.

1) Saute the cumin seeds in the olive oil for about 30 seconds, then add the chopped onion and curry powder. Cook until the onions soften.
2) Add the chopped baby spinach and stir until just wilted, this will deglaze the pan as well.
3) In a large bowl mash the potatoes add the steamed fresh peas or defrosted frozen peas and the spinach onion spice mixture. Mix together.

Putting it all together.

1) Divide dough into six balls and roll out into 8-inch rounds.

2) Heat a cast-iron skillet over medium heat and cook rounds until slightly puffed and golden, 1 to 2 minutes.

This was taken before I flipped it over.

3) Flip and spread half of each round with filling.

4) Gently fold over other half and cook until golden, 2 minutes.
5) Flip and cook 2 minutes more. Brush with olive oil.

I kept the completed ones warm on my griddle, you can also do it in the oven set low.

 6) Serve flatbreads cut in half, with chutney, yogurt and hot pepper jelly !!