PotatoSalad - Articles and Posts from Slashfood

Posts with tag PotatoSalad

Pasta, Patrons and Potatoes - The Miami Herald in 60 Seconds

Posted Sep 10th 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

Pasta with garlic, anchovies, capers.
Photo: Fotoos Van Robin, Flickr

How to make a satisfying pasta dish in the time it takes to boil the water.
Adam Ried, who penned new cookbook "Thoroughly Modern Milkshakes," suggests using everything from herbs and spices and flavored oils to a wider range of dairy products in modern milkshake concoctions.
Desperation Dinners feeds Labor Day partiers with a go-to sandwich on a roll.
Boteco Brasilian Bar boasts good eats and an overflowing house of chattering patrons.
Preparing Russian potato salad Olivier-style with beets and cold meats.
Miami's food and wine calendar.

Potato Salad 101

Posted Aug 14th 2009 1:00PM by Jennifer Iserloh
Filed under: The Skinny Chef

Potato salad. Photo: The Skinny Chef

"Granny? I want to share your tips for the perfect potatoes on my next blog." She's one of my trusted resources for cooking tips and old-school food facts.

Sure, every formally trained chef has a great restaurant chef/mentor or seasoned recipe developer whom they rely on for valuable advice, inspiration and support. Even though Granny never worked in restaurants, I hold her in very high esteem among my advisers.

She has 70 years of cooking experience under her belt. Having raised a household full of rowdy brothers and cooked for a large extended family starting at the age of 8, she has plenty of experience at the stove. I thought I'd share some of her good old-fashioned cooking tips this week.

Pick the Right Potato
Granny says not to use baking potatoes because they tend to break apart or crumble too much when boiled. She recommends small white creamers or small red potatoes like red bliss. Yukon Gold is also an option because they tend to be firmer and have a buttery taste and slightly waxy texture.

Read more of Granny's tater tips after the jump.

Continue reading Potato Salad 101

Beets, Blondies and Betsy Ross - The Minneapolis Star Tribune in 60 Seconds

Posted Jul 14th 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

Pile of beets. Photo: kthread, Flickr

Beets aren't solely for borscht. Care for a little sweet beet ice cream?
No-fuss, buttery blondies are ideal for cabin cooking.
Chips can be healthy? If you select the right ones, they can offer some health benefits in moderation.
Twitter recipes might not offer details, but they're a decent quick fix.
Minnesota residents are benefiting from an "abundance of wine wholesalers" with fantastic selections.
A paean to homemade ice cream and the ease of ice cream making machines.
Perfect for Betsy Ross wannabes: American Flag Potato Salad.
The Taste 50 -- 50 reasons why Minnesota is a great place for foodies.

Grilled Potato Salads

Posted Jul 10th 2009 3:00PM by Gena Knox
Filed under: Grilling

Morning Glory Farms potatoes. Photo: Gena Knox

On a quick Fourth of July vacation to Martha's Vineyard, my husband and I discovered a beautiful, quaint organic farm, Morning Glory Farms. Even though I had no access to a kitchen while on the island, I was inspired by all the ingredients at the market and could not wait to get home and start cooking.

Yukon Gold potatoes were plentiful at the market. The rich, buttery flavor makes these potatoes perfect for so many dishes and they are even better when you add the rich, smoky flavor of the grill. I experimented with three different versions of grilled potato salad and let me tell you, these recipes are keepers! I was quite surprised how much the smokiness improved the flavor and texture of the salads. Even though grilling was an extra step, it only took a few minutes and was well worth the effort.

Continue reading Grilled Potato Salads

Savory Sips of YumSugar

Posted Jun 18th 2009 1:00PM by Monika Bartyzel
Filed under: YumSugar

German Potato Salad Photo: YumSugar

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

Nothing says summer like the starchy deliciousness of potato salad.

Muy delicioso! Grocery stores are pulling Mexican fare out of the specialty aisle and into the market proper.

Calling all vamps: YumSugar makes a toothsome red velvet sandwich to celebrate the new season of "True Blood."

Jamba Juice adds food to their menu; look for ready-made wraps and flatbread.

Which international cuisine do you make at home frequently?

Forget store-bought -- make basic croutons for your summer salads.

Berry Booze: Strawberry-infused vodka plus Limoncello and sparkling wine equals Pink Torpedoes.

Inspired Potato Salad and More - The Houston Chronicle in 60 Seconds

Posted Jun 4th 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

How do you take your potato salad from tired to inspired? Throw in some corn, cherry tomatoes and basil.
Now that the whole bird is popular again, dark chicken meat recipes are, too.
Which cocktail should you whip up with artisanal vodka? How about a Martinique with Chambord and lime juice?
From ring-shaped vegetable brushes to trio lasagna pans, Chicago's housewares show for funky new gadgets.
What grape is perfect for the rising June temperatures? Wine writer Dale Robertson says Sauvignon Blanc.
The peach crop in Fredericksburg/Hill County was almost decimated in April when a severe freeze destroyed roughly 98 percent of the crop.
"Southern Living Comfort Food: A Delicious Trip Down Memory Lane" is perfect for home cooking and dishing on Southern food memories, while Morton's new cookbook shares tips for a steak fiend.
The 2009 Houston Livestock Show and Rodeo crowns a bunch of tasty vino champions from 2008 Vina Robles Suendero to McManis Family Vineyards Zinfandel.
Reader recipe of the week: Chocolate Croissant Bread Pudding
A rundown of Houston-area farmers markets.
Quick tip: Grab a pastry blender to easily mash your avocado.
Foodie product spotlight: Sara Lee's buns, low-cal Truffle Bars, V8's V-Fusion, butter with olive oil, a bottle emulsifier and Miller's limey Chill.

'Potato Salad' - Cookbook Spotlight

Posted May 6th 2009 2:00PM by Sarah Christine
Filed under: Cookbook Spotlight

'Potato Salad'
Recipes by Debbie Moose
Photos by Jason Wyche
Wiley -- 2009
Buy it at Amazon

Hotter days are on the horizon, and so are those potato salad cravings. Here, the beloved American classic gets multiple makeovers (as does its sweet tater sibling). Sections titled "Root Issues," "Picnic Pals," "Uptown Taters" and "Spud Suppers" allows the spud to shine beyond its typical side dish role.

Takeaway tips: Some introductions are for flipping quickly through, but this one is worth reading. "Root Issues," which tells how best to prepare and serve potatoes, includes a useful takeaway tip to boil potatoes whole and unpeeled, which eliminates the threat of them absorbing too much water during the cooking process.

See what we tested, get a tasty recipe and find out whether the book's worth buying after the jump.

Continue reading 'Potato Salad' - Cookbook Spotlight

Provencal Salad - Two Salads in One

Posted Nov 21st 2008 12:30PM by Monika Bartyzel
Filed under: Recipes, Soups/Salads

Have you ever been torn between the flavors and textures of a potato salad, and those of your usual tossed salad? If so, I strongly recommend the following recipe -- a great way to have the best of both worlds.

The Provencal Salad from Epicurious is a mix that gives you the creamy chew of potatoes and eggs, matches them with the crisp, fresh flavors of tomato and green beans, and then tops it off with capers and tuna. It's quite easy to make, and can be made in stages. Boil the eggs ahead of time, prep the green beans, then just bring it all together as you boil the potatoes.

On it's own, it's a great light meal balanced with a vinagrette dressing (kicked up by the use of champagne vinegar and dijon). But for a real treat -- top it with fried feta. The warmth and saltiness are a perfect addition and really make the salad a meal.

Feast Your Eyes - Potato salad with horseradish and bresaola

Posted Nov 13th 2008 8:01AM by Marisa McClellan
Filed under: Feast Your Eyes

I tend to think of potato salad as a dish that should only be eaten during the summer. However, upon seeing this picture (and developing a craving -- I am so suggestible) I started to question that particular notion. Now I'm imagining all sorts of lovely winter dishes accompanied by a dish of creamy potato salad.

Thanks Sassy Radish, for adding this one to the pool. And might I say, you take a mighty fine food picture!

Potato salad showdown!

Posted May 23rd 2008 2:00PM by Monika Bartyzel
Filed under: Recipes, Soups/Salads, Memorial Day, Spring, Summer

Warmth is great and all, but one of the best things about summer is potatoes -- growing, barbecuing them, and of course, lathering them in all sorts of tasty things and making a potato salad.

For years I didn't go near the German variety of tater salad -- I was a strict mayo and potato gal. This is probably a good thing since I never would have dug the sauerkraut flavor that lingers in the obviously German mix. Now, they're both pretty darned tasty. The mayonnaise variety offers the creaminess of the lathered potato with the crisp crunch of celery and onions. The German variety, on the other hand, offers a warm and tasty mixture of potato and vinegary sharp goodness. (And it isn't too shabby cold either.)

With this being the start of Memorial Day Weekend, there's no better time to whip up some potato salad and kick off the awesome season of warmth. Check out the recipes that follow, revel in all things tatery, and be sure to comment about your own special touches.

Good old fashioned potato salad

Posted May 23rd 2008 2:00PM by Monika Bartyzel
Filed under: Recipes, Soups/Salads, Spring, Summer

Here, it is -- a classic potato salad recipe, adapted from the Big Book of Backyard Cooking.

Old-Fashioned Potato Salad

Ingredients:

Approximately 2 pounds of potatoes, the above salad used 3 large baking potatoes
4 large, hard-boiled eggs
1 3/4 cup chopped celery
2/3 cup red onion
1/2 cup of mayo
The juice of half a lemon.
1 1/2 tsp cider vinegar
Approximately 1-2 tsp of mustard -- ball park, dijon, or other tasty varieties.
Kosher salt
A few shakes of cayenne pepper

First, boil diced potatoes, whatever size you want in the salad. When they're tender, drain. I often make them a little more tender to make the mix a bit more creamy rather than crunchy. Let the potatoes cool.

Mash up the eggs in a bowl, and then mix with the celery and onion. Once that is well mixed, add the mayo, juice, vinegar, mustard, salt, and cayenne.

Add this mixture to the potatoes when cool, and mix well. Season to taste and enjoy!

Beware the family picnic or church gathering!

Posted Jun 25th 2006 6:05PM by Heather Craven
Filed under: Science, Did you know?, Health & Medical

Food poisoning often occurs after eating a meal in a large, social setting such as a picnic, cookout, or cafeteria. According to the U.S. National Library of Medicine (NLM), foods in these settings are often prepared early and left unrefrigerated for long periods, allowing bacteria to form on the food. Food poisoning symptoms typically begin within two to six hours after eating the contaminated food. Signs of food poisoning are most often vomiting, fever, chills, headache, bloody diarrhea, weakness, and severe abdominal cramps. Treatment from a doctor is rarely necessary, unless dehydration occurs, says the NLM. To prevent dehydration, drink plenty of fluids, but avoid milk or drinks with caffeine. You should also avoid solid foods while severely nauseated. And antibiotics aren't usually needed to manage food poisoning.

I'm sure most of us have experienced food poisoning at some sort of summer get-together. We likely pinpoint the sickness to something we ate, often that strange tasting potato salad that looked good on the outside. The association of our discomfort with eating certain foods may then last a lifetime. Just as important, however, we may experience some sort of generalized bad feeling toward an activity, such as future church socials or family reunions. I wonder if anyone can trace the loss of their religious faith to a rancid salad... Just thinking.

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Pasta, Patrons and Potatoes - The Miami Herald in 60 Seconds

Potato Salad 101

Beets, Blondies and Betsy Ross - The Minneapolis Star Tribune in 60 Seconds

Grilled Potato Salads

Savory Sips of YumSugar

Inspired Potato Salad and More - The Houston Chronicle in 60 Seconds

'Potato Salad' - Cookbook Spotlight

Provencal Salad - Two Salads in One

Feast Your Eyes - Potato salad with horseradish and bresaola

Potato salad showdown!

Good old fashioned potato salad

Beware the family picnic or church gathering!

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