Food
Email
Print
The Many Sides of Potato Salad
Journal Photo by David Rolfe
ADVERTISEMENT
Published: July 1, 2009
Potato salad is an American classic. But is there a classic potato salad? Should it have celery or just onions? Mustard? Relish? Eggs?
For something so simple, finding a favorite recipe can get complicated.
In honor of Independence Day, here are some tips and options for the many ways to make potato salad.
It's all about diversity, tolerance and the pursuit of happiness -- just like this country.
Potatoes
□ Red potatoes, such as Red Bliss, are the best choice for a salad that has distinct, well-defined pieces of potato. Their low-starch content allows them to hold their shape well after cooking.
□ Medium-starch potatoes such as Yukon Gold and all-purpose white, purple and blue potatoes generally do fine.
□ High-starch russet, Idaho or other baking potatoes fall apart most easily. Use them only for a mashed potato salad.
Dressing
□ Mayonnaise-based dressings are the most popular, but vinaigrettes make great potato salads, including French and German ones.
□ Use vinaigrettes for any salad that will be served warm or at room temperature. Pesto has become a substitute for vinaigrette.
□ Even if using mayonnaise, seasoning the potatoes with a bit of vinegar will brighten the salad.
□ Replace some of the mayonnaise with low-fat sour cream or yogurt to lighten the dressing.
Vegetables and eggs
□ Vegetables can add flavor, texture and color.
□ Celery and onion are the most popular choices. Shallots and green onions can stand in for the onions.
□ Raw fennel makes a great, unusual substitute for celery, especially with vinaigrette.
□ Raw or roasted red peppers add flavor and good color. Raw green peppers work, too.
□ A head of peeled and roasted garlic can be mashed into a dressing.
□ Other vegetables include garden peas, avocado, radishes or cucumber.
□ The yolks of hard-cooked eggs add color and richness to potato salads -- though most people mix in the whites, too. The eggs can be sliced, chopped, grated or pushed through a ricer for different looks and textures. Sometimes egg pieces are placed on top for garnish.
□ Avoid adding too many vegetables. They take the spotlight away from the potatoes. In general, three kinds will be plenty.
Flavor boosters
□ Mustard and relish are the two most popular condiments or flavor boosters. Sometimes just a small amount of mustard can brighten a salad without making it overtly mustardy. Relish can be dill or sweet, and usually a few tablespoons does the trick.
□ Herbs are great in potato salads, especially in vinaigrette. Good choices include parsley, thyme, dill and tarragon.
□ Spices such as curry powder can be used in potato salad, but they often steal the show. A modest amount of Creole seasoning can add just enough spice and heat.
□ Capers, anchovies and olives all add lots of flavor to potato salad. Be sure to rinse and drain capers and anchovies first.
□ Crumbled bacon adds great flavor, too. To keep it crisp, sprinkle it on top just before serving and don't mix it in.
Email
Print
