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Potato Salads

potatoes  

Potatoes are probably the most versatile vegetable in the world, having been served up in just about every imaginable way. One of the best loved is potato salad, of which there are infinite variations to grace any summer occasion. What picnic or backyard buffet would be complete without this delicious side dish?

To make a great potato salad, select a potato variety with just the right texture for the salad—round red or white "boiling" potatoes are best for sliced or chunky salads which must hold their shape; russet Burbank potatoes produce a fluffy mashed potato salad.

Secondly, be bold with the seasoning. One of the desirable attributes of potatoes is their bland taste which takes on the character of seasonings used with them. Pepper sauces are perfect complements—the original barrel-aged red for a lively tangy flavor; the milder green jalapeño for a deliciously piquant lift.

It is virtually impossible to eat just one forkful of Spicy Mashed Potato Salad. It's short on time and effort but very long on exciting flavor and texture. Chunks of russet potatoes are boiled for 15 minutes, drained, and coarsely mashed. The perky dressing is simply mayonnaise, sour cream, salt and a generous amount of jalapeño sauce. Green onions and carrot add texture and a little color. Serve this with burgers, steak, chicken or ham and you'll be a hero.

Robust Summer Potato Salad combines red potatoes, green beans and feta cheese with a lemon-mustard dressing brightened with pepper sauce. Served warm or chilled, this make a spectacular buffet salad.

 

Spicy Mashed Potato Salad

potato salad
  • 1-1/2 pounds potatoes
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 green onions, sliced
  • carrot, peeled and grated
  • 4 teaspoons jalapeño sauce
  • 1 teaspoon salt
  • Boston lettuce leaves
  • Tomato wedges for garnish

Peel potatoes and cut into 1-inch chunks. Place potatoes and enough water to cover in a 4-quart saucepan. Over high heat, heat to boiling. Cover and simmer 15 minutes or until potatoes are tender. Drain.

In large bowl, coarsely mash potatoes. Stir in mayonnaise, sour cream, green onions, carrot, jalapeño sauce and salt.

To serve, line plate with lettuce leaves; top with potato salad. Garnish with tomato wedges.

Makes 4 servings.

Nutritional information per serving:

  • 261 Calories
  • 14g fat
  • 14mg cholesterol
  • 757mg sodium
  • 3 lg carbohydrates
  • 4g protein
 

Summer Potato Salad

  • 1 pound red potatoes, cut into 1-inch chunks
  • 2 cups green beans, cut into 2-inch pieces
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons country-style Dijon mustard
  • 1 teaspoon pepper sauce
  • 1/2 cup crumbled feta cheese

In 2-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 10 minutes. Add green beans; simmer 5 to 8 minutes longer or until vegetables are tender. Drain.

In large bowl, combine olive oil, lemon juice, mustard and pepper sauce. Toss with cooked potatoes and green beans until well blended; stir in feta cheese.

Serve salad warm, or cover and refrigerate to serve cold later.

Makes 4 servings.

Nutritional information per serving:

  • 240 Calories
  • 13g fat
  • 13mg cholesterol
  • 358mg sodium
  • 27g carbohydrates
  • 5g protein
 
  • Provided by Tabasco

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

 
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This page modified June 2007


 


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