It’s summer and the weather has finally caught up with the calendar! Tis the season for grilling, picnics, and lots and lots of salads. I love potato salad, but rarely do my salads turn out to be anything spectacular. Until now. I think I’ve found a new favorite!
In the past, my potato salad is the traditional potatoes, eggs, and mayonnaise, and quite honestly is a bit on the boring and bland side. It needed something that gave it a little zing and oomph. I was lamenting this fact and wanted to make a potato salad that would be a sure hit with guests, so I turned to The Essential New York Times Cook Book, a cook book where I’ve yet to be disappointed with a recipe. Named after the Manhattan catering company that created it, it’s everything a potato salad should be: creamy, tangy, with just the right amount of onion and crunch of celery. The Eater of the House was especially pleased with it, going back for seconds, thirds . . . complimenting me by saying, “you used more mayonnaise than you usually do.” (I tend to scrimp for calories a lot!) I bypassed the celery salt since I don’t like the flavor and optional garnishes and just had a delicious potato salad, which I served on 4th of July eve to good friends. Make a batch of this for your next picnic, it’s perfect!
This recipe appears in The Essential New York Times Cook Book, by Amanda Hesser, 2010.
2 pounds white potatoes, scrubbed
5 tablespoons vegetable oil
2 tablespoons cider vinegar
1 teaspoon salt
¼ teaspoon paprika
1 small onion, minced
½ cut diced celery
2 hard-boiled eggs, chopped
½ cup mayonnaise
1 tablespoon Colman’s prepared mustard (I used plain yellow mustard)
1 teaspoon celery salt or to taste
Optional garnish (olives, green pepper rings, and sliced grilled red peppers)
1. Cut the potatoes in half if large. Put them in a pot ad add enough lightly salted water to cover them by 2 inches. Bring to a boil, uncovered, and boil gently for 15 to 25 minutes, until just tender. Drain.
2. When the potatoes are cool enough to handle, peel and cut into coarse chunks. Place in a large bowl.
3. Whisk together the oil, vinegar, salt, and paprika in a small bowl. Mix with the still-warm potatoes. Cover and chill for several hours.
4. Right before serving, add the minced onion, celery, and chopped eggs to the potatoes. Mix together the mayonnaise and mustard, still into the salad, and season with celery salt. If desired, garnish with olives and red and green peppers.
MVK’s Like of the Week: Med Students Get Into the Kitchen
Is anyone else appalled that doctors receive a mere 25 hours of nutrition education in medical school? I’m of the firm belief of looking at your diet before taking supplements or taking medicine. This story, which you can listen or read, is about a group of medical students who are bridging that gap by learning about cooking and nutrition outside of the traditional classroom. Bravo! You can check it out here.