Posted by: njbrown | July 28, 2011

Potato Salad Two Ways – Jessica’s Potato Salad and Mediterranean Potato Salad with Hummus


Potato Salad Two Ways

Good potato salad is usually an oxymoron.  Most potato salad is dry, bland and boring.  However, a couple of weeks ago, a young woman friend invited us to her birthday party and served what I thought was excellent potato salad.  She used small red potatoes and fresh herbs in a delicious dressing.  The dish had layers of flavor, visual appeal, and a variety of textures.  It was so good, I asked her if she would give me the recipe for this blog.

A while ago, I’d come across a recipe for potato salad that had no mayonnaise: http://huggingthecoast.com/2009/06/09/mayo-free-salad-ideas-mediterranean-garlic-hummus-potato-salad-recipe/  Since the calories and cholesterol in mayonnaise had kept me from making potato salad for many years,  I was intrigued by a recipe that called for hummus and yoghurt instead of mayonnaise for the dressing.  For you to compare and contrast, I’ve given you potato salad two ways:

Jessica’s Potato Salad

Serves 8+

Ingredients:

  • 3 lbs baby Red potatoes (washed)
  • 1 cup mayonnaise (I used light ‘whipped dressing’) or to taste
  • 3 tbsp white vinegar
  • 1/4 cup milk
  • 2 tbsp minced fresh chives
  • 3 tbsp minced fresh dill
  • 1/2 tsp sea salt
  • 2 tsp white granulated sugar
  • 1 bunch green onions
  • 1 tsp black pepper (I used coarse-ground fresh)

Directions:

  1. Put baby red potatoes into large saucepan and fill with water until they are covered. Bring to a boil and then simmer with the lid on for 25-30 minutes (potatoes should be easily pierced by a fork). Drain water and allow to cool for easy handling.
  2. When cool, dice red potatoes into halves and quarters (I try to keep them to an inch or smaller) into a bowl.
  3. In a small side bowl add mayonnaise and stir in remaining ingredients. Pour over potatoes and toss to mix.
  4. Refrigerate until ready

Mediterranean Garlic Hummus Potato Salad:

Serves approximately 6.

Ingredients:

  • 4 medium red potatoes
  •  1/4 cup pignoli (pine) nuts
  •  1/4 cup minced parsley (loosely packed)
  •  1/4 cup finely diced Vidalia or other sweet onion
  •  1/4 cup hummus
  •  1/4 cup plain yogurt
  •  1 large clove garlic, minced
  •  1 Tbsp lemon juice
  •  1/4 tsp cayenne (or more to taste) – I found the cayenne distracting, so would eliminate it next time.
  •  1/4 tsp each salt & pepper
  • I added 1/4 cup sun dried tomatoes – soaked in hot water for about 25 minutes, and then chopped.

Directions

  1. Cut potatoes into roughly half-inch chunks. Gently boil in salted water until easily pierced (about 8 – 10 minutes.) Drain & rinse with cold water.
  2. While the potatoes are cooking, toast the nuts in a dry pan until just colored; allow to cool.
  3. In a large bowl, mix the potatoes with the parsley, onions, sun dried tomatoes and nuts (reserve about 1 Tbsp of pignoli for garnish)
  4. Combine remaining ingredients and gently fold into the potatoes, coating thoroughly. Can be served warm or cold.
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