Tag Archives: potato salad

Potato Palooza! My Top 20 in Spuds

This week marked two years since I started this blog. It started with a 30-day vegetarian challenge issued by my daughter, Claire.  From there it has become a fun way to share my love of food and cooking with my family and friends (even the friends I’ve never met!), an online recipe box for myself and an ongoing cooking project for me and my kids to work on together.

To celebrate, I thought I would highlight my favorite food – the potato! I know National Potato Day is in August, but let’s be honest.  If you know me, you know it’s always National Potato Day at my house.  Maybe it’s my Irish side, or maybe just because they are irresistible, but I love them.  And apparently, so do you, since some of these rate among my most popular posts over the last couple of years.  I thought it made sense to have a collection of these favorites all in one place.  So I give to you my top 20 in spuds.

One of the most fun things about potatoes are all the incredible ways to cook them.  Which is your favorite?  It’s so hard to choose! Just click on the photo caption to go to the corresponding post.

The #1 most popular potato post on my site, and in the top five of ALL my posts, you can’t go wrong with this fancy presentation of an old favorite.

Like salt & vinegar potato chips?  You will LOVE these zippy roasted potatoes!

Who says potatoes are a side dish?  Grab yourself some big spuds and let them shine as a main course.

Forget frozen french fries.  Leave the chemicals behind and make them yourself!  Easy and oh so good.

Work out your aggression and enjoy a tasty side dish with these delightful smashed and baked potatoes.

One of my very favorites and a cure-all for just about everything.  Restaurant quality hash browns right in your own kitchen.

Spanish tortilla. One of my favorite tastes of Spain and such a beautiful presentation too!

Easy to throw together for breakfast, lunch or dinner.  And you can even use up your leftovers!

My favorite camping food – but perfect for a lazy evening at home too.

Not your mama’s scalloped potatoes.  No cans of soup here.  Just unbelievably good comfort food.

Breakfast anyone?  Easy baked eggs with a little potato and cheese.

Lemony potatoes, perfect side dish for fish or chicken.  I can eat a whole batch of these by myself. Scroll down past the fish recipe for the potatoes (but the fish is worth stopping for too!).

 

The most perfect side dish with just about anything, but especially if you are a “meat & potatoes” type.

A very veggie version of Shepherd’s Pie.

The best – and most unusual – stuffed peppers you will ever eat.  A touch of heat and Indian spices make these irresistible.

A classic potato salad to make your grandma (and mine!) proud.

A not-s0-classic potato salad.  This hearty spinach salad features tiny potatoes that steal the show.

Put your leftover baked potatoes to good use in this hearty, comforting soup.

Cheesy, with a southwestern kick.  This is a great spin on the classic potato soup.

Who says potato soup isn’t healthy?  Get your veggies for the day without evening noticing in this delicious concoction.

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Grandma’s Secret Ingredient

My family takes potato salad very seriously.  It’s not unusual to find four or five bowls of the stuff at any family reunion or potluck.  And they are all roughly based on the same recipe.  My grandma’s potato salad.  A recipe that was probably never written down so we all remember it the same but each make it slightly different with our own little twists.  But we all use her “secret” ingredient, and even in all the differences, they taste very similar.

My version uses red potatoes and red onion, and a little dash of dill.  But the real secret to Grandma’s potato salad is pickle juice.  You can bet that in the depths of every family member’s fridge there lives a jar of dill pickles (and even if the pickles are gone the jar of juice is still there).

potatosalad3

I’ll be honest and tell you that I’ve never measured the ingredients for this salad.  The other secret to perfect potato salad is to taste as you go.  Start with small amounts of the saucy ingredients, then add and tweak until it’s juuuuust right.  Just like Grandma would do.  Mine might not be exactly the same as hers but I think I’ve hit the high points and I’d like to think she’d be proud of my efforts.  I’m sure she would tell me she was in any case (don’t tell my cousins but I’m pretty sure I was her favorite).  I’d give just about anything to share a bowl of this with her right now.

Potato salad my Grandma Garner would be proud of.

Potato salad my Grandma Garner would be proud of.

Grandma’s Potato Salad (the April version)

4-5 pounds red potatoes
1/2 -3/4 cup red onion, finely chopped
2-3 stalks celery, finely chopped
4-5 boiled eggs, roughly chopped
3/4 cup chopped dill pickles (I like the crunchy baby dills)
3/4 cup black olives, halved (optional if you like olives)
1/2 cup+ mayonnaise (I strongly prefer the Best Foods/Helmann’s brand)
A big squirt of yellow mustard
1/4 cup+ dill pickle juice
A big pinch of salt and freshly ground pepper
1 tsp. fresh or dried dill
Dash of paprika

Cut potatoes into thick slices (2-3 pieces per potato).  If you choose to use russet potatoes instead, cut them like this, boil, cool and THEN peel them.  Makes a big difference in the texture.

Slicing the potatoes instead of chopping makes a big difference in texture!  Chop after they are cooked, not before.

Slicing the potatoes instead of chopping makes a BIG difference in texture! Chop after they are cooked, not before.

Cover with water and cook until fork tender but not mushy.  Drain water and rinse to cool, drain again and set aside until cool enough to handle. Slice/chop potatoes into a large bowl (you can peel them if you want but I don’t).

I use a rough slice/chop method instead of your normal dice.  I like the variety of texture you get with some mashed bits and some bigger chunks.

I use a rough slice/chop method instead of your normal dice. I like the variety of texture you get with some mashed bits and some bigger chunks.

Add onion, celery, eggs, pickles and olives and stir to mix.  Add a couple of big spoonfuls of mayo, a big squirt of mustard and pour in the pickle juice.  Sprinkle with salt, pepper, dill and paprika.  Swirl the sauce and seasonings together a bit and then mix into the potato mixture.  Mix well, kind off mixing/mashing together to really blend the saucy stuff into the potatoes.  Then taste.  Is it too dry?  Add mayo.  Too bland?  Add mustard.  Need a little more zing?  More pickle juice.  Make sure you have enough salt and pepper.

This is the look you're going for.  Not goopy, but not dry.  Use enough mayo to moisten all the ingredients but don't overdo it.  In the end you want the potato to be the star of the dish, not the mayo.

This is the look you’re going for. Not goopy, but not dry. Use enough mayo to moisten all the ingredients but don’t overdo it. In the end you want the potato to be the star of the dish, not the mayo.

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Zingy Purple Potato Salad

One of the things I love best about farmer’s markets are finding things you don’t ever see in the grocery store.  This week I found bright purple potatoes!

Aren't they pretty?  I'm told they are called Purple Vikings

Aren’t they pretty? I’m told they are called Purple Vikings.

Now, I thought these were just too pretty to waste on something normal.  Some time ago I came across an idea for a lighter potato salad that used greek yogurt and lemon so I decided to incorporate those flavors with my lovely potatoes.  Roasting the potatoes added another dimension with a firmer texture and deeper flavor.  You can make this more or less lemony depending on how much zing you want.  As much as we love traditional potato salad, this fresh and summery take on an old favorite was a real winner at my house!

Zingy Purple Potato Salad.  Perfect for summer!

Zingy Purple Potato Salad. Perfect for summer!

Zingy Purple Potato Salad
(adapted from bevcooks.com)

2 pounds purple potatoes, cut into bite size pieces
1 tbsp. olive oil for roasting
Salt & pepper
2-3 stalks celery, finely chopped
2 tbsp. olive oil
3 tbsp. greek yogurt
2 tbsp. lemon juice
1 tsp. lemon zest
1 tbsp. fresh dill (or 1 tsp. dried)
1 tsp. fresh mint, finely chopped

Preheat oven to 400˚.  Toss potatoes with 1 tbsp. olive oil and spread out on a baking sheet. Sprinkle with salt & pepper. Roast for 30 minutes or until tender and browned, stirring halfway through.

Zingy Dressing

Normally I would just eat them like this.

In a large bowl whisk together 2 tbsp. olive oil, greek yogurt, lemon juice, zest, and dill.

Zingy dressing!

Zingy dressing!

Add potatoes and celery to bowl.  Toss to combine with dressing.  Season with salt & pepper to taste.  Sprinkle fresh mint over the top.

Mmmmm!  You need some of this.

Mmmmm! You need some of this.

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