Wednesday, 30 April 2014

Baby new potato salad recipe

Summer is coming, and besides the sunshine, warmth, sports and fresh summer fruits, I love potato salads!  There's a bazillion ways to make it... with roasted, boiled, leftover, mashed, cubed, smashed... and a multitude of ingredients you can add to it to make it your own.  Here's a basic recipe that with your touches, will be a fab potato salad your family and friends can enjoy.
Start by giving the potatos a good scrub.  I usually leave the skin on the potatos so I get a bit more fibre, and I'm lazy.  In cooking your potatos, cut up potatoes to a uniform size for uniform cooking times.  You can use big russet, yellow, red or baby potatoes.. whatever you have on hand
-If roasting: Keep potatoes whole and wrap in foil and bake in 275-350F oven for 2 hours or until soft in the centre
-If boiling: with skin on or peeled, boil in lightly salted water for 10minutes until its soft in the centre

Potato salad recipe - makes 6-8 servings
Ingredients
-14-16 baby or 4-5 large potatoes (russet, red, yellow, whatever you have on hand)
Dressing Ingredients
-3-6 tablespoons of mayonnaise or miracle whip (use less for a drier salad, use more for a moister salad)
-1-2 teaspoons mustard (honey, dijon, grainy - use whatever you like or what you have on hand)
-1/2 tsp freshly ground pepper
Dressing Seasonings - Add as many or as few as you like to add some zing to your potato salad
-1 teaspoon granulated garlic podwer
-1 teaspoon parsley, chopped or dried
-1 teaspoon chives, chopped or dried
-1/2 teaspoon paprika
-1 teaspoon chili peppers, chopped or dried
-1 teaspoon diced shallots
-1-2 stalks diced green onions
-1 teaspoon dill, dried or fresh and minced
-1 teaspoon pickle liquid (literally, the liquid that pickles swim in, in the pickle jar)
-1 teaspoon capers
-1/2-1 teaspoon of your favorite hot sauce (I like using sriracha, Franks Hot or Tabasco sauce!)
-1/2-1 teaspoon fresh lemon or lime juice

Salad "Add Ins" - again, add in as many or few add-ins to your taste
-1/2 cup chopped pickles (sweet, dill or butter)
-1/2 cup chopped apples, seeds removed (skin or or peeled)
-1/4 cup finely diced sweet or red onion
-1/2 cup chopped sweet bell peppers
-3-4 hard boiled eggs, peeled and chopped up.  Here's how to hard boil and peel eggs perfectly!
-1/4 cup diced celery
-2-3 strips crispy bacon, crumbled
-1/4 cup cooked cold cubed chicken or crumbled sausage bits
-sprinkle of fried garlic or crispy onions
-1 ripe avocado, pitted, peeled and cubed (toss in a bit of lemon juice to prevent browning and give it a zing!)

How to:
1) If roasting the potatoes: Keep potatoes whole and wrap in foil and bake in 275-350F oven for 2 hours or until soft in the centre. Cool, then slice baby potatoes in half or cube potatoes to 3/4 inch cubes if using large potatoes.
If boiling the potatoes: Slice the baby potatoes in half or cube potatoes to 3/4 inch cubes if using large potatoes. Bring to boil a medium pot of water filled up half way with water - add in 1 teaspoon of salt and then add in potatoes.  Boil potatoes for 8-10 minutes or until fork tender.  Drain well and cool.
2) Assemble ingredients in a large bowl. Mix everything well, season to taste and chill.  Enjoy!

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