Three things are necessary for a good potato salad: good potatoes cooked well, a collection of yummy savory ingredients, and a dressing to blend it all together.
I happen to like the version where the savories are celery and pickles and eggs and the dressing is mayonnaise. Sally does not. So I made her this one, instead.
The potato salad with no mayonnaise
12 - 16 medium red potatoes, washed, trimmed and quartered
1 tbsp olive oil
1 tsp chopped fresh sage leaves (just because it's what I happened to have, but you can use other herbs. I'm also of the opinion that garlic is great in a salad like this!)
salt and pepper
Toss together and roast at 350 degrees until beginning to brown, about 45-60 minutes. Cool.
1/4 c olive oil
1/4 c vinegar of your choice (we used unprocessed cider vinegar; it is soooooo good for you)
1/4 a small red onion, diced very fine
A handful of each of the following: bacon pieces, pine nuts, parmesan cheese, chopped pepperoncini
Mix it all together with the potatoes. The longer it sits, the yummier it gets. And I would say it places you at only the very lowest risk for salmonella -- also a big plus for hot summer days and picnics.
I am now thinking some artichoke hearts would have been divine in this salad. Maybe next time.
Sally's cake this year was a lemon pound cake from Everyday Food. Appropriate since Sally got me my subscription. I love, love, love that magazine. But I can't find the recipe on their site. It will have to wait until another time.
Enjoy your potato salad!
2 comments:
I forgot the bacon pieces when I was relating this story to some friends.. yes, it definitely must have bacon!
You could've put roasted gahlic in it too, that would have been sweet!
Thanks again!!
xoxo
Sounds yummy, thanks!
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