Potato Salad Variations
Posted
Thu, 04/17/03
Sometimes making potato salad the same way each time can be a bore, so I found the following variations delightful:
Cut warm potatoes into thin slices or chunks. Then…
Add white balsamic vinegar, olive oil, finely chopped shallots and fresh mint.
Mix in finely-chopped hard-cooked eggs, minced cornichons, Champagne vinegar and olive oil.
Combine with homemade pesto and chunks of cooked shrimp.
Add julienned arugula, hot crumbled bacon and white wine vinegar.
Toss with walnut oil, red wine vinegar, crumbled goat cheese, toasted walnuts and chives.
Cut cold potatoes into chunks, then…
Add mayonnaise, white horseradish, and cooked peas.
Mix with marinated artichoke hearts, fresh basil, lemon juice and olive oil.
Add cooked string beans, pesto and some mascarpone.
Mixed with chopped pickled herring, sour cream, chives and dill.
Add mustard and mayonnaise, chunks of hard-cooked egg and fresh tarragon.
Toss with slivers of roasted peppers, provolone, and a garlic-flavored vinaigrette.
Add freshly cooked mussels, green onions and curried mayonnaise.
Stir in yogurt, feta cheese, cucumbers and red onion.
Toss with mayonnaise, cilantro, pickled jalapenos and halved cherry tomatoes.
All of the wonderful hints came from the July 2002 issue of Bon Appétit Magazine. I was so impressed by the mouth-watering variations for potato salad I couldn't resist adding all of them.
NOTE: "Cornichons" are a variety of cucumber whose small fruits are picked while still unripe, then pickled in vinegar and used as a condiment.
Tags: Food Magazines;
Potatoes
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