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Wednesday, May 14, 2008
Are you a potato salad purist?
The Atlanta Journal-Constitution
When the weather warms, like on these recent days, I think picnic. Unfortunately, in these busy times, it’s usually not the idyllic vision of the wicker basket on a red checkered blanket in an expansive pristine field. Now it’s more likely to be a plastic cooler parked at the pool for the day or carried to some outdoor venue to sustain my family though my son’s endless soccer or baseball tournaments.
When I think of on-the-go food, I always start with the “holy trinity” of side dishes - cole slaw, macaroni salad and, of course, potato salad.
While I rarely vary dramatically from the classic mayonnaise based versions of cole slaw and macaroni salads, when it comes to potato salad I tend to be more experimental. A quick look at the most recent “Joy of Cooking” explains why. There are five variations of potato salad, including French, German and even a Peruvian version made with peanuts, cheese and hot peppers! I usually don’t deviate that much…but, I have had good luck with a roasted potato salad tossed with vinaigrette.
When it comes to potato salad, do you stray from simplicity? In addition to when to peel (before or after cooking, or not at all), which type of potato to employ (baby red, the classic Russet or my favorite, fingerlings) there are so many ways to put your personal touch on the dish, as Frances Huber does in this week’s Southern Recipe Restoration Project. What are your favorite ways to make it?
POLL: What’s your favorite potato salad ingredient? (aside from potatoes, that is) | Photos
RELATED: Picnic recipes and portable food ideas for summer
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