With Memorial Day Weekend just a week away, we’re revisiting one of our favorite cookout foods: potato salad.
To us, a basic potato salad includes quality mayonnaise, diced raw vegetables (carrots, celery, red onions, maybe some bell pepper) and fresh dill and parsley. This was our mother’s potato salad.
But these days we want more: more layers of flavor, more excitement. We try new recipes on most warm-weather weekends, and delight in the process of invention (our reigning favorite, mini whole potatoes, salmon caviar, a sour cream-mayo blend, sweet onion and lots of fresh dill).
Here are two we’ll be making for Memorial Day festivities. Both from the Idaho Potato Commission. There are links to more recipes below, for a total of 16 specialty potato salad recipes.
RECIPE: RUSSIAN BEET & POTATO SALAD
(alternatively, you can dice whole beets)
1. ADD the potatoes and salt to a medium saucepan with enough water to cover. Bring to a boil, reduce the heat and simmer until just tender, 4-5 minutes. Drain in a colander and rinse with cold water.
2. COMBINE the potatoes, peas and carrots, and onion in a large bowl.
3. WHISK together in a small bowl the mayonnaise, yogurt, dill and horseradish mustard. Add the potato mixture and gently combine.
4. PLACE the beets on a paper towel and gently blot dry—or else your potato salad will turn pink! Fold the beets into the potato mixture very gently; do not over-mix. Serve within 1 hour for peak flavor and appearance.
RECIPE #2: RED CHIMICHURRI POTATO SALAD
The signature condiment of Argentina, chimichurri sauce is a parsley-based, garlicky vinaigrette with a verdant green color.
Red chimichurri, a more recent development, adds paprika and red wine vinegar, which create a dark red background for the herbs. Both are served as accompaniments to grilled meat in Argentina, which makes them a great match with what you’re grilling.
This recipe was created by Latino Foodie for the Idaho Potato Commission.
Ingredients For 4 Servings
1. PLACE the potatoes in a large pot and cover with cold water. Place over high heat and bring to a boil. They are small so they should be done in about 10 minutes (be careful not to overcook or they will turn into mashed potatoes). To test for doneness, insert the tip of a steak knife into the middle of a potato. If it slides off easily, they are done. Drain and allow the potatoes to cool slightly.
2. ADD the remaining ingredients except the oil to a food processor. Pulse until the ingredients are roughly chopped. Slowly drizzle in the oil while pulsing the food processor. You can make the sauce chunky or smooth, as you prefer.
3. HALVE or quarter the potatoes. In a large bowl, gently toss the potatoes with a quarter of the chimichurri, adding more as needed. The remaining sauce can be used to marinate the vegetables or steak for the meal.
4. STORE any remaining chimichurri in a tightly-sealed jar. It will keep in the refrigerator for about a week.
MORE POTATO SALAD SPINS