Cuisine pg 2 7-28-11
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- Category: Past Issues
Greetings, all. Most of us include potato salad as a must-have side dish on a summer barbecue menu. It goes with everything, and almost everyone likes it. Here is a basic version with a few embellishments. It has the bacon and sautéed onion of a German potato salad, and some new additions: peas, artichokes, and mushrooms. I like the slightly different flavor that they add to the dish, as well as the bright green color of the peas. The marinade from the artichokes or mushrooms could replace some or all of the Italian dressing, as well.
Potato Salad
½ lb. bacon, chopped into ½” pieces ~ ¼ cup minced shallots
3 lbs. potatoes ~ 3 hard-boiled eggs ~ ½ cup Italian salad dressing
3 ribs celery, sliced ~ 1 teaspoon celery seed ~ 1 teaspoon salt
½ teaspoon black pepper ~ ¼ cup sweet pickle relish
½ cup mayonnaise ~ 1 cup fresh, or frozen and thawed, green peas
½ cup marinated artichokes, roughly chopped
½ cup marinated mushrooms
snipped, fresh chives, or other fresh herbs, for garnish
Cook bacon until crisp. Transfer to paper towel-lined plate. Pour off all but 2 tablespoons fat. Saute the shallots until tender and translucent, but do not brown. Set aside.
If desired, peel potatoes. Cut into ¾-inch pieces. Simmer or steam until just tender. Drain, and transfer to very large bowl. Pour over the Italian dressing, and mix gently. Set aside to cool completely.
Roughly chop eggs, and add to potatoes. Add all seasonings and mayonnaise, and combine gently. Carefully mix in peas, artichokes, and mushrooms. Top with chives, or other fresh herbs. Chill. Serves 8 – 10.