{"id":885,"date":"2009-05-28T16:19:03","date_gmt":"2009-05-28T16:19:03","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=885"},"modified":"2018-03-16T09:58:59","modified_gmt":"2018-03-16T17:58:59","slug":"confessions-of-a-potato-salad-purist","status":"publish","type":"post","link":"https:\/\/kathycasey.com\/blog\/confessions-of-a-potato-salad-purist\/","title":{"rendered":"Confessions of a Potato Salad Purist"},"content":{"rendered":"

by Guest Blogger Chef Cameo McRoberts<\/span><\/strong><\/p>\n

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\u00a0<\/span>‘Tis the season to reinvent the potato salad. A picnic staple that heats the debate over ‘classic’ versus ‘contemporary’ as much as blue jeans and the little black dress. \u00a0<\/span>Potato salad could be coined the \u201ccarbo-loaded fashionista\u201d of the summer BBQ runway.\u00a0 <\/span>Each season it is reinvented, time and again. The Donna Reed, red checker style with yellow mustard and egg – \u00a0<\/span>the Heidi Klum, German potato spiked with vinegar and\u00a0 <\/span>pork fat –or the Selma Hyak, loaded with \u00a0<\/span>chilies and Latin flair.<\/span><\/p>\n

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Foundations may vary as much accessories, be it red bliss, <\/span>Yukon<\/span>, russet, sweet, purple, baked, boiled or steamed. Properly cooked potatoes make all the difference: creamy throughout but not overcooked. Keep it cool at parties! Keep in mind that the starches in potatoes can be as harmful as the mayo when heated by the sun.\u00a0 <\/span><\/span><\/p>\n

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Trends come and go but the important thing to remember is construction and style is the true test of a well-dressed salad. \u00a0<\/span>Let your salad drink up the dressing and season it well.\u00a0 <\/span><\/span><\/p>\n

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For fear of dragging out the fashonista analogy any longer, remember to play to your audience and the occasion: for family picnics stick with a classic but do it with charm and finesse, for a BBQ with friends try out the newest potato on the block by zesting up your pots with curry and fresh herbs.\u00a0 <\/span>But don’t over do it! Like Coco Channel says, the secret to accessorizing is to take one thing off before you leave the house. Here’s to a summer full of good cheer, good taste, lots of sunscreen and not ending up on the ‘worst dressed’ list. <\/span><\/p>\n

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Thanks Cameo for a fun blog on a summer classic. I love old school \u201cmom-style\u201d super mayo laden potato salad \u2013 but to the waistline, it\u2019s not so friendly! So for a tasty potato salad that will keep you looking at your fashionable best here is one of my favorite potato salad recipes \u2013 a great mayo\u2019less salad to take or serve at any outdoor get together. \u2013 Kathy <\/span><\/p>\n

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Summer<\/span><\/strong> <\/span><\/strong>Garden<\/span><\/strong> Potato Salad with Feta Vinaigrette<\/span><\/strong><\/p>\n

You\u2019ll want to dress your potatoes while still warm to soak up all the dressing! This is a great salad to serve as a side-kick to grilled chicken, steak or fish.<\/span><\/p>\n

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Makes 8 cups<\/span><\/p>\n

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2 pounds red potatoes, cut in 1-inch pieces (about 6 cups)<\/span><\/p>\n

2 tablespoons red wine vinegar<\/span><\/p>\n

1\/4 cup extra virgin olive oil<\/span><\/p>\n

1 tablespoon <\/span>Dijon<\/span> mustard<\/span><\/p>\n

2 tablespoons chopped fresh oregano<\/span><\/p>\n

1\/2 teaspoon Kosher salt<\/span><\/p>\n

1\/4 teaspoon coarse ground black pepper<\/span><\/p>\n

1\/2 cup halved pitted calamata olives<\/span><\/p>\n

1 cucumber, peeled, seeded and diced<\/span><\/p>\n

1\/2 cup chopped roasted red peppers (or sub fresh peppers)<\/span><\/p>\n

1 small green pepper, diced<\/span><\/p>\n

1\/2 cup finely diced red or sweet white onion<\/span><\/p>\n

4 ounces feta cheese, crumbled (about 1 cup crumbled cheese)<\/span><\/p>\n

1\/4 cup chopped fresh Italian parsley<\/span><\/p>\n

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Steam potatoes until very tender, about 12 – 14 minutes.<\/span><\/p>\n

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Meanwhile, in a large bowl make the dressing by whisking together the vinegar, olive oil, <\/span>Dijon<\/span>, oregano, salt and pepper.<\/span><\/p>\n

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When potatoes are still warm, toss them with the dressing and set aside until cool, then stir in the remaining ingredients.<\/span><\/p>\n

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Copyright \u00a9 2009 Kathy Casey Food Studios <\/span><\/p>\n

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by Guest Blogger Chef Cameo McRoberts \u00a0 \u00a0‘Tis the season to reinvent the potato salad. A picnic staple that heats the debate over ‘classic’ versus ‘contemporary’ as much as blue jeans and the little black dress. \u00a0Potato salad could be coined the \u201ccarbo-loaded fashionista\u201d of the summer BBQ runway.\u00a0 Each season it is reinvented, time […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11748,1,6,11],"tags":[609,630,631],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n