Punchy Potato Salad

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With potato salad, like most salads, you can wing it more often than not and it turns out great.  It does help, however, to have a general idea of what sort of flavour theme you want to have ahead of time.  For this one I wanted something creamy but also with enough greenery and fresh things in it I didn’t feel like it was coming straight from a plastic grocery store container.

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I started off by washing and chopping 13 medium sized potatoes.  I like to leave the skins on.

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I then boiled them until they were quite soft.

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Then I hard-boiled 6 large eggs by putting them in a pot of water with a dash of vinegar (the vinegar makes the shells easier to remove) and bringing it to a boil; then I turned the water off and left them for 20 minutes.

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I drained the potatoes and chucked them in a large bowl together with about 3 stalks minced celery.  Then I grabbed a handful of herbs from the garden and minced those as well: dill, chives, parsley, green basil, and purple basil.

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Into the bowl.

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Some chopped baby dill pickles too.

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And of course the eggs, which I peeled and chopped coarsely.

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The dressing was simple: Dijon mustard, Wafu’s sesame dressing, and some aioli I picked up at the grocery store (instead of standard mayonnaise).

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A little black pepper never hurt.

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Mix that all together.

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Oh the creamy, dill-y goodness!

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Russian Potato Salad

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One day, way back in December, it was brisk and sunny in St. John’s, and then by the afternoon it looked like this:

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Fortunately, a few days after that, we had a rare sunny day, where the light poured into my kitchen even into the afternoon (which, considering my windows face north and east, is amazing).

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But BAM.  It was that alluvasudden-it’s-winter phenomenon that seems to happen to many Canadian cities.  I was preparing for a pre-holiday potluck and Kª had just informed me (online from tropical Kansas) that Kº had gotten a job in Russia and that they were moving back there in February, and taking Il Principe and the Incredibly Little Hulk with them (not like they would have left them behind, of course).

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Having recently read Sasha’s recipe for Russian Potato Salad (or Olivier Salad) over at Global Table Adventure, I thought that it would be fitting for me to make this easy and cheerful salad for our holiday potluck (and I definitely left a substantial chunk of it with Kº when we left for Ottawa).  So this one’s for you, the Russians-who-formerly-lived-downstairs.  Прощайте и удачи.  Have a safe trip!

First, we boil.

Plop 4 large eggs into a pot of water, bring that to boil, then turn the heat off and let that sit with the lid on for about 20 minutes.  In another pot, boil up 3 large carrots and 2lbs potatoes.  Boil them until they’re just tender, not mushy.  Rinse them with cold water to cool them down and then peel them.  It may sound tricky, but it’s actually easier.

Then, we chop. Gren helped/cleaned the floor.

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Chop up those eggs quite fine.

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As well as 3-4 large dill pickles.  Make those into tiny cubes.

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In fact, cube everything, your potatoes, your carrots, as well as 1lb cooked ham.  You’ll also want about 2 cups peas (I used frozen), but you don’t need to chop those.  That would end badly.  I also chopped up those green onions I’d been saving.

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Mix all that cheery goodness together and season with salt and pepper.

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I also decided that potato salad isn’t potato salad without some paprika.  This is a sweet smoked variety from Spain.

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Then you slather on the mayonnaise, about 1 cup to 1 1/2 cups, depending on your preference.  Only dress the salad you plan to eat, as it will get soggy after a while.

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Tasty!

Farmer’s Market Potato Salad

Farmer's Market Potato Salad

This recipe comes from Potato Salad: 65 Recipes from Classic to Cool.  At one point in this book the authors note that potato salad is as American as apple pie.  Thankfully they leave it at that.  Because I am a sports researcher, it drives me absolutely bonkers when I read somewhere that something is “as American as baseball and apple pie.”  In case you didn’t know (and on the slight off-chance that you actually care), baseball actually originated in Canada.  So while it may be the great American pastime (and gridiron football will start hemming and hawing to be noticed at this point), it ain’t American.

I don’t, on the other hand, know anything about the origins of potato salad.  Sorry ’bout that.  I’m going to go out on a limb and guess that potato salad came from wherever it is that potatoes are indigenous.

Okay enough blather.  You want a recipe.  Of course I left the recipe book at home and I’m at school so I’m guessing on the measurements from my photographs.  It’s not like potato salad is an exact science.

Start with 2 pounds new potatoes.  Plop those babies in a pot, cover them with water, and boil them until they are nice and yielding when you stab them with a sharp knife.  Not that most squishy things don’t yield when you stab them with a sharp knife.  And I don’t really like the turn this post is taking … So on that note, drain the cooked potatoes and let them cool until you can handle them without burning yourself.

Farmer's Market Potato Salad

Chop the potatoes up into halves or quarters or thirds (whatever works for the size of your potato) and plop those in a bowl.

Farmer's Market Potato Salad

Take 1 stalk celery, with all the objectionable bits cut off, and chop that up for the bowl.

Farmer's Market Potato Salad

Then take a TINY onion.  You can see the scale.  I have tiny munchkin/carnie hands, so objects in photo are smaller than they appear.

Farmer's Market Potato Salad

Because the recipe calls for only 1/4 cup chopped onion and that’s a very small amount.    Stick that in the bowl as well.

Farmer's Market Potato Salad

You’re going to need 1/2 cup green peas.  I thawed these from the freezer.  So much for market fresh!

Farmer's Market Potato Salad

You’re going to need 1 hardboiled egg, as well.  I don’t care how you get it, but once you have it, peel it and chop it up and add the bits to the bowl.

Farmer's Market Potato Salad

Chop up some fresh herbs, about 1 tablespoon chives and 2 tablespoons parsley.

Farmer's Market Potato Salad

How I love chopping herbs!  Well except thyme.  That sucker’s a real pain.

Farmer's Market Potato Salad

So that’s all the bits, in the bowl.  Except the herbs.

Farmer's Market Potato Salad

Now the dressing is something unnecessarily confabulated, like 1/2 cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon greek yogurt, 2 teaspoons lemon juice, and 1/2 teaspoon each salt and pepper.  Or whatever the stuff in that wee bowl looks like to you.

Farmer's Market Potato Salad

Now, toss everything together and store in an airtight container in the fridge for a few hours   (or overnight) to let the flavours blend.  Then eat your face off!

Farmer's Market Potato Salad

Pioneer Potato Salad

Pioneer Potato Salad

We had a Valentine’s cold-plate potluck at work on Tuesday and I was assigned to make a potato-egg salad.  And as the best one out there belongs to the Pioneer Woman, that’s the one I made, with some modifications of course.  Ever since the grocery store down the block closed I have found myself without certain key ingredients at unfortunate times.  Today, it was green onions.  So I improvised.

Wash and cube about 5lbs potatoes.  I used two different kinds, for the colour.  You can peel them if you want, but I like the texture and flavour of potato skins so I left them in.  Plop those in a large pot and boil them until they’re tender and mashable.

Pioneer Potato Salad

You’re also going to want to hard boil 4 eggs, through whatever method you use.  When they’re ready, peel them up.  Mine were pretty recalcitrant and refused to be peeled in a civilized manner.  The shells would not come off without a fight.

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I punished them through the vigor of my chopping (even if your eggs are well-behaved, you’ll still want to chop them up).

Pioneer Potato Salad

Finely chop as well half an onion (or 5 green onions).

Pioneer Potato Salad

And a handful of sweet pickles.  You can use dills, if you prefer, but I think it’s better with the sweet ones.

Pioneer Potato Salad

In a bowl, mix together about 1 1/2 cups mayonnaise and 4 tablespoons mustard (I used a stone-ground dijon here, but you can use what you like).

Pioneer Potato Salad

In a wee bowl, arrange about 1/2 teaspoon paprika and 1/2 teaspoon kosher salt.  I also added 2 tablespoons dried chives, for colour, as I was missing the green onions.

Pioneer Potato Salad

I also had another wee dish of dried dill, for garnish.

Pioneer Potato Salad

So here is my mis en place.

Pioneer Potato Salad

Mash your boiled potatoes.  I really like the colour combination of the white and yellow ones here.

Pioneer Potato Salad

Stir in your mayo/mustard mix.

Pioneer Potato Salad

Add in your eggs, onions, pickles, paprika, salt, and optional chives.  Make sure to scrape the bottom so you get everything mixed in evenly.

Pioneer Potato Salad

Plop it in a serving dish.  The best part about this potato salad is it’s good hot, warm, and cold.

Pioneer Potato Salad

Garnish with a sprinkle of paprika and some dill, or whatever floats your boat.  It’s not elegant, but it’s good!

Pioneer Potato Salad