potato salad

Roasted Potato Salad

Although my Mom was a really good cook, there were a couple of recipes of hers that I absolutely didn't like. For example, her potato salad, made with cooked, cut up all-purpose Eastern potatoes mixed with onions and Miracle Whip.

And because I didn't like that potato salad or even that style of potato salad, I have spent years experimenting with different recipes.

A while ago I tried making potato salad using roasted potatoes and it opened up a whole new range of options. Roasting gives an entirely different texture and flavor to potatoes and, of course to any salad you create with them.

There's a wonderful recipe for Roasted Lemon-Rosemary Potato Salad in my book, The Modern Kosher Kitchen.

This one was a big hit recently at a buffet get-together at my house. A good choice for a Labor Day picnic.

Roasted Potato Salad

  • 2-1/2 pounds small red bliss or baby Yukon Gold potatoes
  • 5 tablespoons olive oil
  • salt and freshly ground black pepper to taste
  • 1/2 cup chopped red onion
  • 1/4 cup white wine
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped fresh parsley
  • 2-3 teaspoons chopped fresh herbs such as thyme, savory, rosemary, marjoram (or a mixture)

Preheat the oven to 450 degrees. Wash and dry the potatoes and cut them into bite size pieces. Place the potatoes on a baking tray. Pour 2 tablespoons of the olive oil over the potatoes and toss to coat them. Sprinkle with salt and pepper and roast the potatoes for about 25 minutes or until tender. Remove the tray from the oven and place the potatoes in a bowl. Add the red onion and pour in the white wine. Toss the ingredients and let cool slightly. Whisk the remaining olive oil, white wine vinegar and mustard and pour over the potatoes. Add the parsley and herbs, toss and let stand for at least 15 minutes before serving.

Makes 8 servings

Potato Salad with Lemon-Oregano Vinaigrette

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Some people say potato salad comes from German cuisine. Others tell you it is French. Or from some other European country.

But I think potato salad is actually thoroughly American.

Potatoes are a "new world" plant. Back in the 16th century, before Europeans ever knew there was even another continent, Spanish explorers sailed to what would later become the "Americas." They were looking for gold and plenty in the mythical kingdom of El Dorado. 

Surprise!

What they found were plenty of potatoes, and that was their real treasure.

They brought potatoes back to Europe, where it met with mixed reviews, especially because so many people thought potatoes were poisonous. Others refused to eat potatoes because they weren't mentioned in the bible. 

Fortunately potatoes are nourishing and easy to grow, so in the poorer European communities the people were obliged to eat them or starve. 

And so by the time Europeans settled in what would become the United States, potatoes were a staple part of the diet.

With all this in mind, I say again: potato salad is an American food, because -- it all started with the potato. And so it's the perfect side dish for a 4th of July picnic, barbecue or any other sort of get-together.

For my money -- potato salad is best when served at room temperature. Not hot, not cold. There are a zillion versions. Here's one:

Potato Salad with Lemon-Oregano Vinaigrette

  • 2-1/2 pounds small red potatoes        
  • lightly salted water
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 scallions, finely chopped        
  • 1 tablespoon minced parsley
  • 1-1/2 tablespoons chopped fresh oregano (1-1/2 teaspoons dried) 
  • 3/4 teaspoon salt, or salt to taste
  • freshly ground black pepper to taste

Place the potatoes in a saucepan, cover with lightly salted water and bring to a boil over high heat. Lower the heat and simmer for 15-20 minutes or until tender. Drain under cold water and peel, if desired. Cut the potatoes into bite-size pieces and place in a large bowl. Pour in the olive oil and lemon juice and toss ingredients gently. Add the scallions, parsley, oregano, salt, and pepper. Toss gently. Let rest at least 1 hour before serving.

Makes 4-6 servings

 

 

 

Roasted Potato Salad

There’s an old saying: “you can never be too rich or too thin.” 
 But when it comes to aphorisms, my own personal one is “you can never have too many recipes for potato salad.”  I must have a zillion of them. Almost as many as the number of recipes I have for banana bread.  
 Potato Salad is, of course, the American summer classic. How could you not have it on Father’s Day, especially if you’re going to be eating barbecued chicken or burgers and things like that. And even if you aren’t, well, potato salad goes with so many entrees, you really can’t go wrong serving it. 
 I’ve spent a lot of time experimenting with potato salads because I didn’t start out with a good family recipe. My mother  made it with cut up all-purpose potatoes and Miracle Whip; i  t was one of the only dishes of hers that I didn’t like.       
  But I knew, instinctively, there’d be a recipe I’d love. After all, the dish begins with  potato , one of my favorite foods.      
 After many experiments I know that small, waxy potatoes are best for potato salad. They hold up better, so the texture is firmer and more resilient. 
 And, sue me, I hate Miracle Whip. Most of my potato salad dressings are variations on vinaigrette. 
 Recently I decided to try a new approach. I roasted the potatoes first. Winner! 
 The potato edges were crispy and brown. I gave them a light, mustardy white wine vinegar dressing, just tart enough to complement the mild potato flesh. 
 Try this salad for Father’s Day! Pour the dressing onto the potatoes when they’re still warm. If you make the salad ahead and refrigerate it, get it to room temperature for serving. 

 Roasted Potato Salad 
     
 1-1/2 pounds “new” waxy potatoes (such as Red Bliss or baby Yukon Golds) 
 4 tablespoons olive oil 
 salt to taste 
 2 scallions, chopped 
 2 tablespoons chopped fresh parsley 
 2 tablespoons white wine vinegar 
 2 teaspoons Dijon mustard 
 freshly ground black pepper to taste 

 Preheat the oven to 425 degrees. Wash and dry the potatoes and cut them into bite size pieces. Line a cookie sheet with parchment paper and place the potatoes on the paper. Pour about 2 tablespoons of the olive oil over the potatoes, toss them to coat all sides and sprinkle with salt. Roast the potatoes for about 25 minutes, mixing them once or twice, or until tender and crispy. Place the potatoes in a bowl. While the potatoes are still warm, add the scallions and parsley. Mix the remaining olive oil, white wine vinegar and Dijon mustard. Pour over the potatoes. Toss the ingredients. Season to taste with salt and pepper. Let rest for at least 15 minutes before serving. Makes 6-8 servings 

  

There’s an old saying: “you can never be too rich or too thin.”

But when it comes to aphorisms, my own personal one is “you can never have too many recipes for potato salad.” I must have a zillion of them. Almost as many as the number of recipes I have for banana bread.

Potato Salad is, of course, the American summer classic. How could you not have it on Father’s Day, especially if you’re going to be eating barbecued chicken or burgers and things like that. And even if you aren’t, well, potato salad goes with so many entrees, you really can’t go wrong serving it.

I’ve spent a lot of time experimenting with potato salads because I didn’t start out with a good family recipe. My mother made it with cut up all-purpose potatoes and Miracle Whip; it was one of the only dishes of hers that I didn’t like. 

But I knew, instinctively, there’d be a recipe I’d love. After all, the dish begins with potato, one of my favorite foods. 

After many experiments I know that small, waxy potatoes are best for potato salad. They hold up better, so the texture is firmer and more resilient.

And, sue me, I hate Miracle Whip. Most of my potato salad dressings are variations on vinaigrette.

Recently I decided to try a new approach. I roasted the potatoes first. Winner!

The potato edges were crispy and brown. I gave them a light, mustardy white wine vinegar dressing, just tart enough to complement the mild potato flesh.

Try this salad for Father’s Day! Pour the dressing onto the potatoes when they’re still warm. If you make the salad ahead and refrigerate it, get it to room temperature for serving.

Roasted Potato Salad

 

1-1/2 pounds “new” waxy potatoes (such as Red Bliss or baby Yukon Golds)

4 tablespoons olive oil

salt to taste

2 scallions, chopped

2 tablespoons chopped fresh parsley

2 tablespoons white wine vinegar

2 teaspoons Dijon mustard

freshly ground black pepper to taste

Preheat the oven to 425 degrees. Wash and dry the potatoes and cut them into bite size pieces. Line a cookie sheet with parchment paper and place the potatoes on the paper. Pour about 2 tablespoons of the olive oil over the potatoes, toss them to coat all sides and sprinkle with salt. Roast the potatoes for about 25 minutes, mixing them once or twice, or until tender and crispy. Place the potatoes in a bowl. While the potatoes are still warm, add the scallions and parsley. Mix the remaining olive oil, white wine vinegar and Dijon mustard. Pour over the potatoes. Toss the ingredients. Season to taste with salt and pepper. Let rest for at least 15 minutes before serving. Makes 6-8 servings

 

French Potato Salad

I could write an entire book just about potato salad. I have dozens and dozens of recipes.  My potato salad recipe collection began because this was one of the very very few dishes that my mother made that I absolutely hated. Her potato salad was basically cooked potatoes, chopped raw onion and Miracle Whip dressing. I thought it tasted sour and felt pasty in my mouth. She never understood why I didn’t like it.  But I just didn’t. So I began my search for the perfect potato salad recipe.  What I learned was that there is no such thing. There are dozens and dozens of perfect recipes. Some with vinaigrette dressings, some with mayo-based dressings. Some mild, some spicy. Some with cooked vegetables included, some plain.  Last weekend I had sleepover company and I decided to cook an old fashioned French Potato Salad to have with dinner (burgers, cole slaw, asparagus vinaigrette).  We had leftovers. So we ate the potato salad with breakfast the next day (smoked salmon and bagels, whitefish salad). It turned out to be a very good, welcome idea.  Who knew?! Potato Salad for Breakfast!     FRENCH POTATO SALAD     2 pounds small red potatoes          lightly salted water  6 tablespoons white wine or chicken or vegetable stock  1 large shallot, finely chopped  2 tablespoons finely chopped fresh parsley  1-2 tablespoons finely chopped fresh herbs, optional  salt and freshly ground black pepper to taste  6 tablespoons olive oil  2-3 tablespoons white wine vinegar  1 teaspoon Dijon mustard     Place the potatoes (with their skins intact) in a saucepan, cover with lightly salted water and bring to a boil over high heat. Lower the heat and simmer for 15-20 minutes or until tender. Drain under cold water and peel, if desired. Cut the potatoes into bite-size pieces and place in a large bowl. Pour in the wine, shallot, parsley, herbs, salt and pepper. Toss gently. In a small bowl, whisk the olive oil, wine vinegar and mustard together. Pour over the potatoes and toss. Let rest at least 1 hour before serving. Makes 4-6 servings

I could write an entire book just about potato salad. I have dozens and dozens of recipes.

My potato salad recipe collection began because this was one of the very very few dishes that my mother made that I absolutely hated. Her potato salad was basically cooked potatoes, chopped raw onion and Miracle Whip dressing. I thought it tasted sour and felt pasty in my mouth. She never understood why I didn’t like it.

But I just didn’t. So I began my search for the perfect potato salad recipe.

What I learned was that there is no such thing. There are dozens and dozens of perfect recipes. Some with vinaigrette dressings, some with mayo-based dressings. Some mild, some spicy. Some with cooked vegetables included, some plain.

Last weekend I had sleepover company and I decided to cook an old fashioned French Potato Salad to have with dinner (burgers, cole slaw, asparagus vinaigrette).

We had leftovers. So we ate the potato salad with breakfast the next day (smoked salmon and bagels, whitefish salad). It turned out to be a very good, welcome idea.

Who knew?! Potato Salad for Breakfast!

 

FRENCH POTATO SALAD

 

2 pounds small red potatoes        

lightly salted water

6 tablespoons white wine or chicken or vegetable stock

1 large shallot, finely chopped

2 tablespoons finely chopped fresh parsley

1-2 tablespoons finely chopped fresh herbs, optional

salt and freshly ground black pepper to taste

6 tablespoons olive oil

2-3 tablespoons white wine vinegar

1 teaspoon Dijon mustard

 

Place the potatoes (with their skins intact) in a saucepan, cover with lightly salted water and bring to a boil over high heat. Lower the heat and simmer for 15-20 minutes or until tender. Drain under cold water and peel, if desired. Cut the potatoes into bite-size pieces and place in a large bowl. Pour in the wine, shallot, parsley, herbs, salt and pepper. Toss gently. In a small bowl, whisk the olive oil, wine vinegar and mustard together. Pour over the potatoes and toss. Let rest at least 1 hour before serving. Makes 4-6 servings