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"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.
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.
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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.
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.
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!
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.
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!
Today is the final day in our Super Bowl Week series. So far, we've featured dips and appetizers, main dishes, healthy snacks and sweet treats. Today, we're going with a twist on the idea and focusing on foods you eat out of a bowl in honor of Sunday's big game. In order to find an appropriate picture to feature today, I went searching around our Flickr group (you should wander on over and join the group) looking for things that talked about bowls. And I think I found something of a winner with this image.
Taken by Loua, this gorgeous bowl of potato salad begs to be spooned out into smaller bowls and devoured. I tend to think of potato salad as a summer dish, but the necessary ingredients are available all year round and would make a really tasty addition to your Super Bowl buffet (especially if you add some torn basil leaves like Loua did).
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.
I recently came across a brief Q&A about mayonnaise and food poisoning on the Mayo Clinic's website. Surely someone at MayoClinic.com must be aware of the irony here. At any rate, with the picnic season gearing up, some of the tips on the page are worth mentioning. I'm not sure how many folks out there make homemade mayo on a regular basis, but according to the Mayo Clinic, homemade is not the way to go if you're planning on using it for your picnic potato salad. Store-bought mayo is made with pasteurized eggs, which, according to the MC, pose a far lower risk of bacterial growth in your side dish than mayo made with raw eggs. Foods with mayonnaise-based dressings should also be kept on ice during serving, just to be on the safe side.
How do you take your potato salad from 
'Potato Salad'
Here's an interesting idea: 
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 recently came across a brief 
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