Potato Salad with Fresh Herbs

There is no end to the ways you can make potato salad. Start with cooked (boiled, roasted) waxy potatoes (like baby Yukon gold or red bliss) and then:

• peel or not peel — it’s up to you

• use them alone or with other solid ingredients such as chopped bell pepper, celery and/or some kind of onion (scallion, chive, shallot, etc.), thawed frozen peas, hard cooked egg chunks, cooked beans or chick peas, capers, anchovies, pickles — and so on. You can even add leftover cooked fish, poultry or meat to make a dinner salad.

• season the salad with chopped fresh herbs (rosemary, oregano, dill, thyme and such), dried herbs, chopped chili pepper, spices such as curry powder, Worcestershire sauce, hot pepper sauce, Dijon mustard, wasabi, horseradish — etc. etc. etc.

• dress the salad with: oil (olive, avocado, peanut, etc.) and vinegar (white or red wine vinegar, sherry vinegar, Balsamic) or some other acidic liquid such as lemon juice. For a richer flavor add some mayo, plain yogurt, buttermilk or dairy sour cream.

You get the point — I could write an entire book devoted to potato salad. These are just a few ideas.

Yesterday I taught a class about potato salad for the New Canaan YMCA. This is one of the versions I made for the class.

Happy summer although, I’m sure you know, potato salad is never out of season.

Potato Salad with Fresh Herbs

• 2 pounds small waxy potatoes

• lightly salted water

• 1/4 cup mayo

• 3 tablespoons olive oil

• 2-3 tablespoons white wine vinegar

• 1 teaspoon Dijon mustard

• 2-3 tablespoons finely chopped fresh parsley or other herbs (such as rosemary, oregano, thyme, dill, marjoram, etc.)

• salt and freshly ground black pepper to taste

Place the potatoes (with their skins intact) in a saucepan, cover with lightly salted water and bring to a boil over high heat. Lower the heat and simmer for 15-20 minutes or until tender. Drain under cold water and peel, if desired. Cut the potatoes into bite-size pieces and place in a large bowl. In a small bowl, whisk the mayonnaise, olive oil, wine vinegar and mustard together until the mixture is uniform in color. Pour over the potatoes. Sprinkle with the herbs and salt and pepper if desired. Toss the ingredients and let rest at least 1 hour before serving.

Makes 6-8 servings

Labor Day Potato Salad

Well that went fast!

Summer I mean.

Here it is, Labor Day weekend. I’m starting to get ready for the Jewish holidays, but not before one last “summer” barbecue.

Here’s a good dairy-free, mayonnaise-free potato salad to go along with anything else you might be serving. I have to confess thought that occasionally I will mix in 2-3 tablespoons of mayonnaise if I am serving people who I know prefer their potato salad creamier.

Labor Day Potato Salad

• 2 pounds new potatoes or small red Bliss potatoes

• 6 tablespoons white wine (or vegetable stock)

• 2 thick scallions, chopped

• 3 tablespoons chopped fresh herbs such as parsley, basil, savory, oregano, thyme, rosemary 

• 1/4 cup olive oil

• 2-3 tablespoons white wine vinegar

• 1 teaspoon Dijon mustard

• 2-3 tablespoons mayonnaise, optional

• salt and freshly ground black pepper to taste

Place the potatoes in a large saucepan, cover with water and bring to a boil over high heat. Reduce the heat and cook for about 15 minutes or until the potatoes are tender. When they are cool enough to handle but still warm, peel the potatoes and cut them into bite sized pieces. Place the potatoes in a bowl. Pour in the wine, add the scallions and herbs and toss the ingredients together. In a small bowl, mix the olive oil, white wine vinegar and mustard (add 2-3 tablespoons mayonnaise if desired). Pour over the potatoes and toss the ingredients. Sprinkle to taste with salt and pepper. Let rest at least 15 minutes before serving. Best at room temperature.

Makes 6-8 servings

Roasted Potato Salad with Red Onions and Rosemary

If you’re getting out the grill to celebrate Lag BaOmer or because the warm weather is finally here or just because grilled food is so so good — have you decided about a side dish to go with those chicken legs or salmon steaks or hot dogs.

How about potato salad?

I make all sorts of potato salad, but because roasted potatoes are a classic food for Lag BaOmer, I went the extra step and roasted the potatoes for this version. The crispy edge added a really satisfying texture and the flavor was extra rich because the high heat caramelized the onions. I used a cast iron pan and suggest that for best results. Your oven is fine (instructions below) but if you have room for the pan on the grill — go for it and cook the entire feast outdoors.

This dish tastes best at room temperature, although my husband likes it hot, so, either way.

Roasted Potato Salad with Red Onions and Rosemary

• 2 pounds “new” waxy potatoes (such as Red Bliss or baby Yukon Golds)

• 1 small red onion, sliced

• 5 tablespoons olive oil

• 3 tablespoons lemon juice

• 1 teaspoon Dijon mustard

• 3 tablespoons chopped fresh parsley

• 2 teaspoons chopped fresh rosemary

• salt and freshly ground black pepper to taste 

Preheat the oven to 425 degrees. If you have a cast iron grill pan or frying pan, preheat it in the oven. Wash the potatoes and cook them in simmering water for 12-15 minutes or until tender. Peel the potatoes when they are cool enough to handle; cut them into bite size pieces and place them in a bowl with the onion slices. Pour 2 tablespoons of the olive oil over the vegetables, toss them to coat all sides and place them in the preheated pan (or use an ovenproof pan or baking sheet). Roast for 25-30 minutes, mixing 2-3 times, or until lightly browned and crispy. While the potatoes are cooking, mix the remaining olive oil, lemon juice and Dijon mustard in a large bowl. Add the roasted potatoes and onions when they are done. Add the parsley and rosemary. Toss the ingredients. Season to taste with salt and pepper. Let rest for at least 15 minutes before serving. Serve still warm or at room temperature.

Makes 4-6 servings

Roasted Potato Salad

Although my Mom was a really good cook, there were a couple of recipes of hers that I absolutely didn't like. For example, her potato salad, made with cooked, cut up all-purpose Eastern potatoes mixed with onions and Miracle Whip.

And because I didn't like that potato salad or even that style of potato salad, I have spent years experimenting with different recipes.

A while ago I tried making potato salad using roasted potatoes and it opened up a whole new range of options. Roasting gives an entirely different texture and flavor to potatoes and, of course to any salad you create with them.

There's a wonderful recipe for Roasted Lemon-Rosemary Potato Salad in my book, The Modern Kosher Kitchen.

This one was a big hit recently at a buffet get-together at my house. A good choice for a Labor Day picnic.

Roasted Potato Salad

• 2-1/2 pounds small red bliss or baby Yukon Gold potatoes
• 5 tablespoons olive oil
• salt and freshly ground black pepper to taste
• 1/2 cup chopped red onion
• 1/4 cup white wine
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped fresh parsley
• 2-3 teaspoons chopped fresh herbs such as thyme, savory, rosemary, marjoram (or a mixture)

Preheat the oven to 450 degrees. Wash and dry the potatoes and cut them into bite size pieces. Place the potatoes on a baking tray. Pour 2 tablespoons of the olive oil over the potatoes and toss to coat them. Sprinkle with salt and pepper and roast the potatoes for about 25 minutes or until tender. Remove the tray from the oven and place the potatoes in a bowl. Add the red onion and pour in the white wine. Toss the ingredients and let cool slightly. Whisk the remaining olive oil, white wine vinegar and mustard and pour over the potatoes. Add the parsley and herbs, toss and let stand for at least 15 minutes before serving.

Makes 8 servings

Potato Salad with Lemon-Oregano Vinaigrette

Some people say potato salad comes from German cuisine. Others tell you it is French. Or from some other European country.

But I think potato salad is actually thoroughly American.

Potatoes are a "new world" plant. Back in the 16th century, before Europeans ever knew there was even another continent, Spanish explorers sailed to what would later become the "Americas." They were looking for gold and plenty in the mythical kingdom of El Dorado. 

Surprise!

What they found were plenty of potatoes, and that was their real treasure.

They brought potatoes back to Europe, where it met with mixed reviews, especially because so many people thought potatoes were poisonous. Others refused to eat potatoes because they weren't mentioned in the bible. 

Fortunately potatoes are nourishing and easy to grow, so in the poorer European communities the people were obliged to eat them or starve. 

And so by the time Europeans settled in what would become the United States, potatoes were a staple part of the diet.

With all this in mind, I say again: potato salad is an American food, because -- it all started with the potato. And so it's the perfect side dish for a 4th of July picnic, barbecue or any other sort of get-together.

For my money -- potato salad is best when served at room temperature. Not hot, not cold. There are a zillion versions. Here's one:

Potato Salad with Lemon-Oregano Vinaigrette

• 2-1/2 pounds small red potatoes        
• lightly salted water
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 scallions, finely chopped        
• 1 tablespoon minced parsley
• 1-1/2 tablespoons chopped fresh oregano (1-1/2 teaspoons dried) 
• 3/4 teaspoon salt, or salt to taste
• freshly ground black pepper to taste

Place the potatoes in a saucepan, cover with lightly salted water and bring to a boil over high heat. Lower the heat and simmer for 15-20 minutes or until tender. Drain under cold water and peel, if desired. Cut the potatoes into bite-size pieces and place in a large bowl. Pour in the olive oil and lemon juice and toss ingredients gently. Add the scallions, parsley, oregano, salt, and pepper. Toss gently. Let rest at least 1 hour before serving.

Makes 4-6 servings

Roasted Potato Salad

There’s an old saying: “you can never be too rich or too thin.”

But when it comes to aphorisms, my own personal one is “you can never have too many recipes for potato salad.” I must have a zillion of them. Almost as many as the number of recipes I have for banana bread.

Potato Salad is, of course, the American summer classic. How could you not have it on Father’s Day, especially if you’re going to be eating barbecued chicken or burgers and things like that. And even if you aren’t, well, potato salad goes with so many entrees, you really can’t go wrong serving it.

I’ve spent a lot of time experimenting with potato salads because I didn’t start out with a good family recipe. My mother made it with cut up all-purpose potatoes and Miracle Whip; it was one of the only dishes of hers that I didn’t like. 

But I knew, instinctively, there’d be a recipe I’d love. After all, the dish begins with potato, one of my favorite foods. 

After many experiments I know that small, waxy potatoes are best for potato salad. They hold up better, so the texture is firmer and more resilient.

And, sue me, I hate Miracle Whip. Most of my potato salad dressings are variations on vinaigrette.

Recently I decided to try a new approach. I roasted the potatoes first. Winner!

The potato edges were crispy and brown. I gave them a light, mustardy white wine vinegar dressing, just tart enough to complement the mild potato flesh.

Try this salad for Father’s Day! Pour the dressing onto the potatoes when they’re still warm. If you make the salad ahead and refrigerate it, get it to room temperature for serving.

Roasted Potato Salad

1-1/2 pounds “new” waxy potatoes (such as Red Bliss or baby Yukon Golds)

4 tablespoons olive oil

salt to taste

2 scallions, chopped

2 tablespoons chopped fresh parsley

2 tablespoons white wine vinegar

2 teaspoons Dijon mustard

freshly ground black pepper to taste

Preheat the oven to 425 degrees. Wash and dry the potatoes and cut them into bite size pieces. Line a cookie sheet with parchment paper and place the potatoes on the paper. Pour about 2 tablespoons of the olive oil over the potatoes, toss them to coat all sides and sprinkle with salt. Roast the potatoes for about 25 minutes, mixing them once or twice, or until tender and crispy. Place the potatoes in a bowl. While the potatoes are still warm, add the scallions and parsley. Mix the remaining olive oil, white wine vinegar and Dijon mustard. Pour over the potatoes. Toss the ingredients. Season to taste with salt and pepper. Let rest for at least 15 minutes before serving. Makes 6-8 servings

French Potato Salad

I could write an entire book just about potato salad. I have dozens and dozens of recipes.

My potato salad recipe collection began because this was one of the very very few dishes that my mother made that I absolutely hated. Her potato salad was basically cooked potatoes, chopped raw onion and Miracle Whip dressing. I thought it tasted sour and felt pasty in my mouth. She never understood why I didn’t like it.

But I just didn’t. So I began my search for the perfect potato salad recipe.

What I learned was that there is no such thing. There are dozens and dozens of perfect recipes. Some with vinaigrette dressings, some with mayo-based dressings. Some mild, some spicy. Some with cooked vegetables included, some plain.

Last weekend I had sleepover company and I decided to cook an old fashioned French Potato Salad to have with dinner (burgers, cole slaw, asparagus vinaigrette).

We had leftovers. So we ate the potato salad with breakfast the next day (smoked salmon and bagels, whitefish salad). It turned out to be a very good, welcome idea.

Who knew?! Potato Salad for Breakfast!

FRENCH POTATO SALAD

2 pounds small red potatoes        

lightly salted water

6 tablespoons white wine or chicken or vegetable stock

1 large shallot, finely chopped

2 tablespoons finely chopped fresh parsley

1-2 tablespoons finely chopped fresh herbs, optional

salt and freshly ground black pepper to taste

6 tablespoons olive oil

2-3 tablespoons white wine vinegar

1 teaspoon Dijon mustard

Place the potatoes (with their skins intact) in a saucepan, cover with lightly salted water and bring to a boil over high heat. Lower the heat and simmer for 15-20 minutes or until tender. Drain under cold water and peel, if desired. Cut the potatoes into bite-size pieces and place in a large bowl. Pour in the wine, shallot, parsley, herbs, salt and pepper. Toss gently. In a small bowl, whisk the olive oil, wine vinegar and mustard together. Pour over the potatoes and toss. Let rest at least 1 hour before serving. Makes 4-6 servings