THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

Archive for July 24, 2016

TIP OF THE DAY : International Spins On Potato Salad

Homemade potato salad is one of our favorite summer sides. Mom’s recipe combined sliced boiled red jacket potatoes, small dices of red onion and green bell peppers, chopped parsley and dill and sometimes, chopped hard boiled egg, bits of carrot or sweet pickle relish. It was bound with mayonnaise blended with a bit of Dijon mustard.

We’ve discovered a world of variations over the years, greatly aided by the greatest recipe book of all time, the internet. Each summer weekend, we try to make a different one.

This week, we received three international-themed recipes from the Idaho Potato Commission, a resource with dozens and dozens of potato salad recipes. We’ve included some of them at the end.

After you’ve perused the recipes, check out the different types of potatoes in our Potato Glossary.
 
RECIPE #1: MASSAMAN CURRY POTATO SALAD

First up, Faith Gorsky of An Edible Mosaic used Thai spices—Thai red curry paste and crushed red pepper flakes—to create Massaman Curry Potato Salad (photo #1). It can be made up to two days in advance.

Ingredients

  • 2 pounds Idaho (russet) potatoes, peeled and cubed
  • 3/4 cup mayonniase
  • 2 tablespoons rice vinegar
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons coconut sugar or lightly packed light brown sugar
  • 1 tablespoon soy sauce or tamari sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons fresh-grated ginger
  • 2 cloves garlic, crushed
  • 1/2 teaspoon crushed red pepper flakes (more or less to taste), plus more for garnish
  • 1/2 cup unsalted peanuts, toasted and chopped
  • 2 scallions, green and white parts, thinly sliced
  •  
    Preparation

    1. COVER the potatoes with 2 to 3 inches of cold water in a medium saucepan and bring to a boil. Reduce the heat to low and cook with the lid ajar until the potatoes are fork-tender, 5 to 7 minutes. Drain and cool for a few minutes.

    2. WHISK together the dressing ingredients in a large mixing bowl: mayonnaise, vinegar, red curry paste, coconut sugar, soy sauce, fish sauce, ginger, garlic and red pepper flakes. Gently add the potatoes and all but 1 tablespoon each of the peanuts and the scallions. Stir gently to combine. Cover and chill in the fridge for 2 hours or up to 2 days.

    3. TRANSFER to a serving bowl. Sprinkle with the reserved tablespoons of peanuts and scallions and more chili flakes as desired. Serve chilled.
     
    RECIPE #2: PERUVIAN POTATO SALAD

    Potatoes originated in Peru, so it’s about time someone created an homage potato salad.

    The recipe (third photo) incorporates aji amarillo paste, from the Peruvian yellow chile pepper (Capsicum baccatum). It’s a popular ingredient in Peruvian cuisine. You can find it in an international or Latin supermarket or online.

    Corn originated a few countries away in Mexico.

    The recipe is from Melissa Bailey of Hungry Food Love.

    Ingredients

  • 2 pounds Idaho potatoes, peeled
  • 1 cup mayonnaise
  • 2 tablespoons aji amarillo paste
  • 1 cup green onions, thinly sliced
  • 1 cup whole kernel corn
  • 1 cup chorizo, cooked and crumbled
  • Salt and pepper to taste
  •    

    Thai Curry Potato Salad

    Potato Beet Salad

    Peruvian Potato Salad

    Idaho Russet Potatoes

    [1] Thai Curry Potato Salad. [2] Estonian Potato Beet Salad. [3] Peruvian Potato Salad. [4] “Idaho potato” generally refers to the russet potato variety grown in the specific terroir of Idaho (all photos courtesy Idaho Potato Commission).

     
    Preparation

    1. BOIL the potatoes in salted water until tender. Drain and rinse with cold water to stop the cooking. Let them sit until cool enough to cut into small cubes.

    2. WHISK together the mayonnaise and aji amarillo paste in a large bowl. Add salt and pepper to taste.

    3. ADD the potatoes and gently combine until well coated. Add the rest of the ingredients and gently combine. Serve at room temperature or chilled.

     

    French Potato Salad

    Provencal Potato Salad

    German Potato Salad

    [4] Classic French potato salad. [2] Provençal potato salad. [3] German potato salad is served warm with a bacon vinaigrette (photos courtesy Idaho Potato Commission).

     

    RECIPE #3: CLASSIC FRENCH POTATO SALAD

    Want something lighter? Here’s a classic French-style potato salad, re-created by Lisa Goldfinger of Panning the Globe (photo #4).

    There’s no mayo here: The dressing is white wine vinegar and tangy Dijon mustard.

    This recipe can be made up to two days in advance and kept covered in the fridge. Bring it to room temperature before serving.

    If you’re a fan of French food, also take a look at this Ratatouille Potato Salad recipe.

    Ingredients

  • 2 pounds russet potatoes (3 large potatoes)
  • 2 tablespoons cooking water (from the potatoes)
  • 2 tablespoons dry white wine
  • 4 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • ½ teaspoon Dijon mustard
  • 3 tablespoons finely minced scallions (white and green parts)
  • 2 tablespoons finely minced fresh parsley leaves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh-ground white or black pepper
  •  
    Preparation

    1. FILL a large pot halfway with cold water and 1 tablespoon of salt. Peel one potato and slice it crosswise into ¼ inch thick slices, dropping the slices into the water as you go to prevent discoloration. Repeat with the rest of the potatoes.

    2. BRING the water to boil over high heat. Reduce to a simmer and cook until the potatoes are just tender, 3-4 minutes. Check doneness by tasting; don’t overcook.

    3. SCOOP out about ¼ cup of the potato cooking water and set aside. Drain the potatoes and transfer to a large bowl. While the potatoes are warm, add the wine and 2 tablespoons of cooking water. Toss gently to combine and set aside for 10 minutes to allow the liquids to absorb, tossing occasionally.

    4. COMBINE in a small bowl the vinegar, mustard, scallions, parsley, salt and pepper. Slowly whisk in the oil. Pour the dressing over potatoes and toss gently to combine. Serve warm or at room temperature.

     
    MORE POTATO SALAD RECIPES WITH INTERNATIONAL FLAIR

  • Argentinian Chimichurri Potato Salad
  • Brazilian Potato Salad
  • Caprese Potato Salad
  • Estonian Potato & Beet Salad (Rosolje)
  • German Potato Salad with bacon and bacon vinaigrette
  • Guacamole Potato Salad
  • Japanese Potato Salad
  • Kimchi Potato Salad
  • Korean Potato Salad
  • Mediterranean Grilled Potato Salad With Seafood
  • Mexican Chipotle Potato Salad
  • Mexican Jalapeño Potato Salad
  • Mexican Spicy Cilantro Pasilla Potato Salad
  • Middle Eastern Potato Salad
  • Niçoise-Style Potato Salad
  • Provençal Fingerling Potato Salad
  • Ratatouille Potato Salad
  • Russian Potato Salad with beets, carrots, dill and peas
  • Tuscan Potato Salad
  •   

    Comments off



    © Copyright 2005-2017 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.