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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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Can “salad days” save your sanity?
The Atlanta Journal-Constitution
These weeks towards the end of the school year are enough to put me over the edge.
On top of all the extra school events crammed in before they shutter the doors for the summer, my kids’ recreational sport’s schedules have kicked into full gear, with game after game to prepare for tournament after tournament. And did I mention junior high play rehearsals till 6 during the week and on the weekends too?
I’m in the car constantly after work, but still want to have dinner together for my brood for those 15 minutes of togetherness, whenever it might come. In the winter, that means plugging in the crock-pot, but with the warmer weather, that food’s just too heavy for me.
So I turn to salads. Yep, that’s right salads. Those cold crunchy things that can be made in as many varieties as there are activities to keep you on the go. After writing the 5:30 Challenge column for so many years, I can’t help but think of meals in terms of five ingredients. So, I start with greens, a protein, a dressing and then add 2 other “bonus” items to keep it interesting. For an upcoming 5:30 Challenge recipe, I did a Chicken Caesar, so began with a bed of romaine, topped with grilled chicken, zesty dressing, croutons and shredded Parmesan cheese. I keep what ever needs to stay crunchy together and toss with the other ingredients just before servings, or if we’re eating sequentially, let people top their own.
What are your tricks to keep weekdays meals moving? Do you have specific solutions especially for spring and summer? I have a feeling we can all use a few new ideas to keep things fresh and fast. Also, if you have your own 5-ingredient salad, let me know here or email me at fivethirty@ajc.com.
RELATED: 5:30 challenge recipes | Easy salads
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Are you ready for swimsuit season?
The Atlanta Journal-Constitution
Well, it’s coming. Whether we’re ready or not.
Now that the water restrictions for neighborhood pools have been lifted and the school year is winding down, there’s no way around it it, it’s time to switch from parkas to swimsuits.
Obviously those baggy sweaters are good for more than just keeping warm. After months of comfort food, and a bit of overindulging, many of us need to deal with those extra pounds that snuck up during the chilly winter months.
Luckily, these pristine sun-filled days are energizing. I find myself out more, away from the fridge, whether it’s going for a walk or puttering in the garden. I also find myself craving healthier foods like fresh fruit and grilled fish and chicken, so that helps.
But there’s still that bathing suit that needs to be tried on or updated and I am doing my best to avoid that inevitable encounter.
What do you do to get ready for swimsuit season…or do you just not care? What are your best ways to quickly get in shape? How much of it is exercise and how much is diet?
LINKS: Exercises to get you in swimsuit shape | Grill recipes | Easy Low-fat recipes | Exercises for Waist management and Better arms
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Are you watching your food budget?
The Atlanta Journal-Constitution
There’s no denying it. Food costs are going north and predicted to go even higher.
While gas price increases seemed to hit me over the head, (with those giant numbers staring down at me whenever I filled up, they were hard to miss), rising food prices sort of snuck up on me.
Typically at the supermarket I did my loop, grabbing staples without looking at the fine print. It wasn’t until they totalled it up that sticker shock hit and I realized that trip just cost way more than it used to.
Up until now, I’ve mostly looked at prices closely when I was buying something new or comparing sizes for the better value. I guess I took the costs for things like milk, cereal and juice for granted. But I know that’s going to change.
Have you noticed your grocery bill growing? Are you making changes to economize? What are you best strategies for making your food budget go further?
RELATED: 7 ways to stretch your food dollar
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What’s next? Martha Stewart toilet paper?
The Atlanta Journal-Constitution
When I rounded the corner in my supermarket I almost crashed my cart when I saw an end-aisle display exclusively featuring Martha Stewart wines.
Now, I’ve been a fan of Martha’s for years, collecting her magazines and cookbooks, attempting her five layer tortes and toiling away at various crafty projects. I tolerated the Kmart deal, the poncho-wearing jailhouse release and the ubiquitous fabric swatches and paint samples. Lord knows she’s decorated more rooms in just one of her mansions than I’ll do in my entire lifetime.
But this wine venture just irked me. What does this paradigm of New England toniness have to do with California vineyards?
Sometimes you just have to draw the line at crass commercialism, and I have finally reached the point of Martha overstepping her Manolos (or is it Jimmy Choos these days?)
Does seeing Martha’s name still carry any cache for you? When you see a product like “Martha Stewart Vintage” wines does it make you want to buy them…or like me, run from them?
Latest comments
I took my potato salad recipe from a jewish cookbook changed some ingredients and added my own flavor to it. The original recipe was red potatoes, mayo onions, and olives. I switched it a mustard base salad and use red (purple) onions instead of white onions.... read the full comment by lisa | Comment on Are you a potato salad purist? Read Are you a potato salad purist?
I use chopped or sliced green olives instead of pickles. I also put olives in devil eggs. Boil the chopped onion with the potatoes to get a milder flavor.... read the full comment by Karen | Comment on Are you a potato salad purist? Read Are you a potato salad purist?
My mom’s is the best. Mustard based, with sweet relish, onions, chopped boiled eggs, lots of ripe, juicy tomatoes and paprika sprinkled on top. YUM YUM!... read the full comment by Jim | Comment on Are you a potato salad purist? Read Are you a potato salad purist?
I have to agree that Maddie’s in Decatur has awesome potato salad. I tend to like warm german potato salads best. I have a recipe I found a few years ago and everyone always loves it. Roast red potatoes with a little olive oil, salt and pepper. Cook... read the full comment by heather | Comment on Are you a potato salad purist? Read Are you a potato salad purist?