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Two new twists on old summer classic




Red, White and 'Blue' Potato Salad

Red, White and ‘Blue’ Potato Salad

What’s most prominent at a picnic? Potato salad.

Sure, you love the classic, but how about something new, such as the Red, White and “Blue” Potato Salad with its gutsy, garlicky flavor? You can go from one to eight cloves of garlic. Or, for the faint-hearted, omit it entirely and still have a great dish. Then there’s Spicy Roasted Potato Salad, which can be a complete meal, adding cooked chicken, pork or hard-cooked eggs.
Red, White and “Blue”
Potato Salad
1 pound small white potatoes
1 pound small red potatoes
12 ounces Purple Peruvian
potatoes
3 tablespoons walnut oil, or
olive oil, divided
2 ounces chopped ham
1/2 cup chopped walnuts
4 garlic cloves, finely
chopped, or to taste, optional
3 tablespoons sherry vinegar
or white balsamic vinegar
1 cup finely chopped red bell
pepper
4 green onions, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground
pepper

Cut unpeeled potatoes into 1- inch pieces. Steam for 25 minutes or until potatoes are tender. (Steaming allows potatoes to hold their shape and color.)

Heat 1 tablespoon oil in medium skillet. Add ham, walnuts and garlic. Sauté 10 minutes. Add vinegar, stir well. In large bowl, toss ham mixture with potatoes, additional 2 tablespoons oil, red pepper, green onions, salt and pepper. Serve warm or cold. Makes 8 servings.
Spicy Roasted
Potato Salad
2 tablespoons vegetable oil
1 teaspoon cumin seed
1 teaspoon black mustard
seed
1/2 teaspoon ground ginger
1/2 teaspoon red chili flakes
1/2 teaspoon turmeric
1-1/2 pounds Russet potatoes,
unpeeled, cut into 3/4-inch cubes
1/4 teaspoon salt
1 cup cucumber, seeded and
sliced 1/4-inch thick
1/2 cup low-fat yogurt
2 tablespoons chopped
cilantro
1-1/2 teaspoons seeded, finely
chopped Serrano chiles

In large sauté pan, heat oil. Add cumin seed, mustard seed, ginger, chili flakes and turmeric; sizzle about 30 seconds or until fragrant. Add potatoes and salt, toss to coat potatoes with spices.

Transfer potatoes to sheet pan; roast in 400 F oven about 30 minutes or until potatoes are golden and tender, stirring occasionally to brown potatoes evenly. In large bowl, combine potatoes with remaining ingredients. Serve warm or cold. Makes 6 servings.

©2007 King Features Synd. Inc.

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