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Fresh potato salad makes all the difference |
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Written by Steve Petusevsky, MCT
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Tuesday, 26 June 2007 |
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I hardly go to restaurants anymore unless they are small ethnic places that make dishes I can't produce at home. So many chains make the same things over and over, so I can't justify spending money at them.
What really bothers me are the simple things that I can't find when I go out to eat. Like a great sandwich on fresh bread that isn't fluffy, bleached and white.
Those sandwiches are made with fillings that are of poor quality and accompanied by premade potato salad. The only ones benefiting are the factories that make the mayonnaise, preservatives and chemicals. I mean, how hard is it to make potato salad?
I understand the rigors of running your own business, but when every little place starts buying premade food, we have a problem.
Our expectations sink. We get used to poor quality and mass production so when something above mediocre comes along, we are satisfied.
It's sad.
So this column is dedicated to good, old-fashioned potato salad. During summer months, I make up a good-size batch because, unlike commercial salads, this one will keep for five days in the refrigerator. It is a step up from the basic variety but has enough universal appeal to please everyone.
Here are a few potato-salad basics:
There are both creamy and vinaigrette-dressed potato salads. Although commercial mayonnaise is made with pasteurized eggs, the lower acid level in creamy potato salad makes it more susceptible to spoilage than vinaigrette-tossed potatoes.
Don't overlook the type of potato you select. Russet potatoes are most commonly used, however red-skin potatoes, Yukon gold and yellow Finn potatoes are waxy with a high-moisture content that make them great alternatives. You can leave the skins on all of these. The waxy texture makes them creamier, and they hold up to chopping better than Russets when cooked.
You can cook the potatoes whole — which some cooks prefer because it keeps the potatoes drier — and cut them after cooking until tender. Or you can cut the potatoes in large chunks before cooking.
As long as you cook them at a gentle boil, you will be fine. Make sure you remove the potatoes from the heat when just tender as they continue to cook a bit even after draining.
Cool the potatoes on a plate or baking pan until slightly warm. Sprinkle some of the seasonings over the potatoes while they are warm.
Try using vinegar, herbs or mustard as they are rapidly absorbed by the potatoes. If using mayo, add it after the potatoes cool. You can transfer them to the refrigerator once they are room temperature.
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MEDITERRANEAN RED SKIN POTATO SALAD
When tossed, this salad is a beautiful ruddy pink color. I sometimes add chopped sun-dried tomatoes, capers and Kalamata olives. Then I substitute ½ cup extra-virgin olive oil for the mayonnaise.
5 pounds red bliss potatoes with skins on, washed well
Water
1 medium red onion, minced
1 cup chopped dill pickles or cornichons
1 cup chopped drained roasted red peppers
1 tablespoon tomato paste
1 tablespoon Dijon-style mustard
1 cup low-fat mayonnaise
1 tablespoon red wine or balsamic vinegar
¼ cup chopped parsley
Salt and fresh-ground black pepper, to taste
Boil the potatoes in plenty of water to cover about 20 minutes until tender but still firm. Drain and place on a plate to cool. Slice about ½-inch thick.
Combine remaining ingredients in a large mixing bowl. When the potatoes are cool, add to bowl and mix until combined well. Makes 10 servings.
Per serving (with low-fat mayonnaise):210 calories, 15 percent calories from fat, 4 grams total fat, .89 gram saturated fat, no cholesterol, 42 grams carbohydrates, 4 grams total fiber, 5 grams total sugars, 37 grams net carbs, 5 grams protein, 369 milligrams sodium.
Per serving (with ½ cup olive oil instead of mayonnaise): 271 calories, 39 percent calories from fat, 12 grams total fat, 2 grams saturated fat, no cholesterol, 39 grams carbohydrates, 4 grams total fiber, 4 grams total sugars, 34 grams net carbs, 5 grams protein, 161 milligrams sodium. | Only registered users can write comments.
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