I’m certain I was Irish in a previous life. And if I do finally manage to take that trip out to the east coast, when I set foot on PEI, there’s an excellent chance I won’t come home.
Advantage: potato. My most favourite starch.
This time of year, new potatoes abound at farmers’ markets. I can’t seem to get enough of the delicate papery skins and sweet tender flesh. While I love eating them simply steamed with butter, s&p, I also find these are the very best potato salad potatoes.
Not your gloppy square plastic container potato salad though. I like to taste genuine potato flavour in my potato salads. Go figure.
These two recipes are light and summery, and most importantly – potato-y.
I’ve made this first recipe about a dozen times – always a potluck hit.
Warm New Potato Salad with Whole Grain Mustard Vinaigrette
Serves | 4 |
Prep time | 10 minutes |
Cook time | 10 minutes |
Total time | 20 minutes |
Website | Adapted from Epicurious/ Gourmet |
Ingredients
- 2lb new potatoes (about 15-20 or 1-1.5)
- 1 shallot (minced)
- 1.5 tablespoons whole grain mustard
- 1 tablespoon fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 3 tablespoons parsley (finely chopped)
- 1/2 teaspoon salt
- 1/4 freshly ground black pepper
Directions
1. | Wash potatoes thoroughly |
2. | In a large pot, bring 1" of salted water to a boil |
3. | Add potatoes, reduce heat to medium and cover pot |
4. | Simmer for 8-10 minutes, until a sharp knife poke can barely reach the centre of the potatoes |
5. | Remove from heat, drain water and allow to cool until comfortable to touch (I often pre-steam the potatoes the day before, so I can throw the salad together in minutes when it's game time. The potatoes can be warmed in the microwave) |
6. | Slice each potato in half |
7. | Whisk together remainder of ingredients in a small bowl |
8. | Toss warm potatoes with vinaigrette before serving |
This one is a little more work, but the summer flavour of smokey BBQ goodness with a ton of fresh herbs is irresistible
Grilled Summer New Potato Salad
Serves | 6 |
Prep time | 15 minutes |
Cook time | 20 minutes |
Total time | 35 minutes |
Website | Adapted from My Recipes/ Cooking Light |
Ingredients
- 2lb new potatoes (about 15-20, 1-1.5 inch potatoes )
- 3/4 cups cooked sweet corn (fresh grilled is amazing, but frozen heated would work just fine)
- 1/2 Large red onion (sliced into 1/2 inch rounds)
- 1 red bell pepper (halved and seeded)
- 2-3 tablespoons fresh basil (finely chopped)
- 2-3 tablespoons fresh chives (finely chopped)
- 2-3 tablespoons fresh parsley (finely chopped)
- 4 tablespoons extra virgin olive oil, divided (use 1 Tbsp for grilling)
- Zest of 1/2 lemon
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Note
Grilling fresh corn on the cob is dynamite in this recipe. It's worth the extra prep time in my opinion. Here's how.
Directions
1. | In a large pot, bring 1" of salted water to a boil |
2. | Add potatoes, cover and reduce heat to medium |
3. | Cook potatoes for 6 minutes. Potatoes will be slightly undercooked |
4. | Slice each potato in half when cool enough to handle |
5. | Brush potatoes, red pepper, onion with olive oil and grill over medium heat - about 5 minutes per side. |
6. | Allow veggies to cool, slice pepper and onion |
7. | Combine remainder of ingredients in a small bowl |
8. | When potatoes and veggies are still warm, toss with vinaigrette |
Potato, potahto. Let’s call the whole thing off. Except don’t do that, because you should seriously make these. 😉
Erin
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Jensha says
Hi Dara,
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It is absolutely free and fun to make others hungry!
Thanks 🙂
Susan says
Love potato sald made this way, instead of all mayo-nasty! 🙂 This way, you actually get to TASTE the ingredients. Thanks for the recipes.