If it's summertime and you are planning a picnic, or just a fun dinner, potato salad is an American tradition. Like so many others, this one comes in many cultural variants and interpretations. I grew up with this one, and view it as a staple from Memorial Day through Labor Day. But it's good anytime. The best news is it's versatile, and the dressing components of this recipe work just as well to make macaroni salad, if you prefer that to potato salad. Couple this with your favorite grilled or barbecued meats or fish, add some grilled vegetables or cole slaw (and that simple recipe will post soon too), and you have the foundation of an outstanding summer dining event!
Ingredients
3-4 large white potatoes (about the equivalent of 4-6 cups, peeled
1 cup chopped yellow or white onion
1 cup chopped celery
salt and black pepper to taste
1 tbs cider or white vinegar
1 cup lite or regular mayonnaise
1/4 tsp cayenne pepper
Putting It Together
Slice the potatoes into 1 inch think pieces. Place the peeled potatoes into a pot filled with enough salted water to cover. Boil the potatoes until fork tender. Remove from heat, and drain. Set aside.
In a large bowl, combine all ingredients except the potatoes . Taste the dressing. It should have a slightly acidic bite from the vinegar. If not, add 1 cap-full more, mix and re-sample.
Cut the sliced potatoes into cubes and fold into into the dressing. some of the potatoes may break apart and dissolve in the dressing...that's fine.
Cover the bowl and refrigerate for at least one hour or overnight if possible. Remove, mix again, and serve.
Alternatives
Instead of potatoes, cook 1 box (1 lb) of elbow or your favorite macaroni according to package directions until tender but still firm. Drain under cold water to stop cooking. Add 1/2 cup chopped green stuffed olives, and combine with dressing. Add macaroni, and refrigerate until serving.
If you like black olives more than green stuffed ones, use those instead. It's all about taste, not conformity. It's an American tradition!
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