Family Sunday Take the family outside for grilled chicken. Serve it with avocado potato salad (see recipe). While the grill is hot, add some zucchini (sliced lengthwise) and bell pepper halves to round out the plate. Add crusty rolls. For dessert, buy or make blueberry cobbler and top it with fat-free vanilla ice cream.
By Robert Rabine Playoff fever is in the air, and whether you're a Giants or Patriots fan, the upcoming games should be pretty darn good. If you're hosting or going to a playoff bash, here are a couple of terrific potato salad recipes that will be cheered by the hungry crowd. This ain't your grandma's potato salad; both have big, bold flavors suitable for football fare.
IT MAY SOUND OBVIOUS, but for Pete Evans the key to a great potato salad is using the right potatoes. The Australian chef, restaurateur and cookbook author prefers a small, waxy type. Of course, what you do with the potatoes matters, too. He said the only way to cook the potatoes is whole. And be careful how you dress them. One of his favorite potato salad recipes, featured in his latest book, "My Grill: Outdoor Cooking Australian Style" (Weldon Owen, 2011 reprint, $30), is smoked trout and watercress. "Texture is as important as flavor when developing recipes, and this one nails both of those elements," he said.
Potato salad - a taste memory and tradition that can be dressed and fashioned in myriad ways - is always in style for picnics, barbecues and al fresco dining. It's not surprising. Potatoes, a great bland canvas, lend themselves to all kinds of interesting flavor twists, many with global touches - from Mexican and Indian to Asian, Greek and more. With a little imagination, you can turn out lots of trendy, contemporary creations.
When planning a picnic or cookout menu, one American classic dish - potato salad - always seems to find a place. And the potato salad can be the most individual and exciting dish on the table.
Thomas Klein from Pasadena, Md., was looking for a recipe he had a while back, but has misplaced, for peanut butter potato salad. As he recalls, it was made much like regular potato salad but with the addition of peanut butter. Sally Lippincott from New Market, Md., sent in a recipe she had for peanut butter potato salad that her aunt gave her some years ago. She says she makes it frequently, particularly in the summertime for cookouts, and she always gets requests for the recipe. Her recipe says to peel the potatoes, but when I tested it, I used new red potatoes and left the skin on. This saved a little time and added some nice color and texture. Skin on or off, this tasty potato salad is far from ordinary.
Potato salad is like chicken soup. Every family has its own recipe, and it's the best. This summertime picnic favorite is as easy as tossing cooked potatoes with salad dressing or mayo, chopped celery and onion, salt and pepper and diced hard-cooked eggs.
It goes with barbecue or fried chicken, makes a nice side for a burger or ham, and even substitutes for rice under gumbo in some parts of Louisiana. With so many recipes for potato salad, you're bound to find one right for your Memorial Day picnic or cookout. Don't like mayonnaise? Don't use it.
For us, the Easter lunch menu leans toward the traditions we grew up with in small Southern towns -- ham, potato salad, deviled eggs and yeast rolls. And while such foods are steeped in traditions that stretch back to early Christianity, we suspect our mothers and grandmothers clung to the menu because it was easy to make ahead and serve to a starving crowd after church. This year, we decided to spice things up in the potato-salad department. I found a recipe for an Indian potato salad with ginger and cilantro in an old issue of Gourmet magazine and tweaked it for the relatives last summer. They loved it and begged me to make it again later that week. Remembering that success, I made it again for a holiday potluck party in December -- again to raves. That's when I figured this recipe wa...
Forget a chicken for every pot - a major right of every American is a potato salad for every cookout. By Labor Day, we'll be groaning under the weight of it - serving dishes piled high with homemade potato salad, plastic tubs packed with store-bought varieties, and take-out containers full of restaurant contraband.
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