One of my goals for this spring/summer is to master a few good salads that go well with grilling. I am referring less to your green/garden/Caesar variety, but rather the hearty side-dish variety.
I know there are countless salad recipes out there, but I figured I would get a jump start on the season with the basic classic: potato salad.
Amongst supporters, potato salad seems to engender very strong feelings. Some people want pickles, some people hate olives, etc. I am usually pretty open to trying whatever, as long as it tastes good. However, as many here can attest, when you are cooking for your chilluns, you need to consider mass appeal as well as taste (sorry Tim...you cannot attest to this until you have children!).
With that in mind, I made this recipe two nights ago and it was a hit. It is from Dinner: Impossible. Very easy to make and everyone really liked it....even the Puffy Check.
2 pounds small red potatoesscrubbed and quartered (what is the collective take....is red the only acceptable? I enjoy golds, as well. Am I the only one? also, skin or no skin?)
1 pound bacon, chopped
2 tablespoons red wine vinegar (I am also curious about using red wine, forget the vinegar)
4 hard boiled eggs, chopped
3/4 cup mayonnaise (I used low-cal mayo, tasted fine)
3 tablespoons whole-grain mustard (I went 2T yellow, 1T dijon)
6 scallions, chopped in 1/4-inch segments
1/4 cup red onion, diced (the original recipe called for an entire red onion here, in addition to the scallions....I thought it would be too much. I was glad I refrained. I made this batch with the scallions only and it was fine. Next time I am considering adding 1/4 cup red chopped. I definitely think that an entire red onion would be too much. This depends on your own taste, obviously)
2 tablespoons sugar
Salt and pepper: a few dashes of each
Cook potatoes until tender, about 15 minutes. Make sure they are not overly tender, as they will start to crumble apart when you mix them with the other ingredients. The drain the potatoes, but don't rinse them under cold water. Let them cool for about 6 to 8 minutes on a sheet pan (lets the extra water evaporate....this extra water will become grody-to-the-max mayo sludge if you don't get rid of it)
Cook your bacon until crispy, set aside, let cool.
In a small bowl combine vinegar, mayonnaise, mustard, scallions, onion, sugar, and salt and pepper.
Transfer potatoes to a large serving bowl and sprinkle crushed bacon and crushed hard boiled eggs over them. Then fold mayonnaise mixture into the potatoes and serve at room temperature.
This was a simple approach with a little twist on the classic standard. I enjoy pickled but am fine not putting them in potato salad. I am not a fan of olives or mushrooms in potato salad, nor do I care for the crunch of celery in there (although I love celery, in general). We are fans of bacon and eggs, so this addition was a natural fit for our household.
Next week I am going to try a new salad recipe and will continue to report my findings here.
If any of you have delish fave salad recipes, feel free to post them here. Spring/Summer is knockin' and grilling season is upon us!
I know there are countless salad recipes out there, but I figured I would get a jump start on the season with the basic classic: potato salad.
Amongst supporters, potato salad seems to engender very strong feelings. Some people want pickles, some people hate olives, etc. I am usually pretty open to trying whatever, as long as it tastes good. However, as many here can attest, when you are cooking for your chilluns, you need to consider mass appeal as well as taste (sorry Tim...you cannot attest to this until you have children!).
With that in mind, I made this recipe two nights ago and it was a hit. It is from Dinner: Impossible. Very easy to make and everyone really liked it....even the Puffy Check.
2 pounds small red potatoesscrubbed and quartered (what is the collective take....is red the only acceptable? I enjoy golds, as well. Am I the only one? also, skin or no skin?)
1 pound bacon, chopped
2 tablespoons red wine vinegar (I am also curious about using red wine, forget the vinegar)
4 hard boiled eggs, chopped
3/4 cup mayonnaise (I used low-cal mayo, tasted fine)
3 tablespoons whole-grain mustard (I went 2T yellow, 1T dijon)
6 scallions, chopped in 1/4-inch segments
1/4 cup red onion, diced (the original recipe called for an entire red onion here, in addition to the scallions....I thought it would be too much. I was glad I refrained. I made this batch with the scallions only and it was fine. Next time I am considering adding 1/4 cup red chopped. I definitely think that an entire red onion would be too much. This depends on your own taste, obviously)
2 tablespoons sugar
Salt and pepper: a few dashes of each
Cook potatoes until tender, about 15 minutes. Make sure they are not overly tender, as they will start to crumble apart when you mix them with the other ingredients. The drain the potatoes, but don't rinse them under cold water. Let them cool for about 6 to 8 minutes on a sheet pan (lets the extra water evaporate....this extra water will become grody-to-the-max mayo sludge if you don't get rid of it)
Cook your bacon until crispy, set aside, let cool.
In a small bowl combine vinegar, mayonnaise, mustard, scallions, onion, sugar, and salt and pepper.
Transfer potatoes to a large serving bowl and sprinkle crushed bacon and crushed hard boiled eggs over them. Then fold mayonnaise mixture into the potatoes and serve at room temperature.
This was a simple approach with a little twist on the classic standard. I enjoy pickled but am fine not putting them in potato salad. I am not a fan of olives or mushrooms in potato salad, nor do I care for the crunch of celery in there (although I love celery, in general). We are fans of bacon and eggs, so this addition was a natural fit for our household.
Next week I am going to try a new salad recipe and will continue to report my findings here.
If any of you have delish fave salad recipes, feel free to post them here. Spring/Summer is knockin' and grilling season is upon us!
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