"potatosalad" news and stories

• 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.

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!

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!