Courier Cookbook Potato Salad

Potato salad is a summertime barbeque staple. Whether mayonnaise based, vinegar based or mixed with cheese, potato salad is a fixture on most picnic tables.

Here we explore the two main varieties but the variations are endless.

CLASSIC POTATO SALAD

Submitted by Karen Sherlock

Adapted from New York Times Cooking

"I have made this salad several times and it's always a big hit."

Ingredients:

3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes

Kosher salt and black pepper

1 cup mayonnaise (sour cream and/or Greek yogurt are also good options)

¼ cup sweet relish

1 tablespoon yellow or Dijon mustard

1 teaspoon granulated onion or onion powder

6 hard-boiled eggs, peeled and diced small

2 celery stalks (optional)

Sweet paprika, for garnish

Directions:

Cover the potatoes in a large pot with cold water. Add 1 tablespoon salt and cook over high heat until just fork-tender, about 15 to 20 minutes. Drain potatoes, and set them aside to cool.

As potatoes cool, make the dressing: In a large bowl, whisk mayonnaise, relish, mustard and granulated onion to combine.

Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery. Gently combine. Taste and season with salt and black pepper as needed.

Chill for at least 2 hours. Garnish with a sprinkle of paprika.

GERMAN STYLE POTATO SALAD

Adapted from Salt and Pepper Skillet

This potato salad may be served warm. Bacon, a traditional ingredient, is optional. Red wine vinegar, apple cider vinegar or white wine vinegar are all delicious. Use what suits your taste.

Ingredients:

1 1/2 pounds baby red potatoes

1/2 pound thick sliced smoked bacon diced into 1/4" pieces

1/2 cup finely chopped red onion

1/4 cup (plus more to taste) red wine, white wine or apple cider vinegar

1/8 cup water

2 teaspoons coarse-grained or Dijon mustard

1 tsp sugar

1 tsp celery seed

1 tsp kosher salt

1 tsp ground pepper

1 bunch chopped green onion or chives

Directions:

Cook the potatoes with their skin on in salted boiling water until they can easily be pierced with a fork, about 15 minutes.

Drain the potatoes and let cool enough to handle. Cut into 1/2″ pieces.

Sauté the bacon in a large cast-iron skillet over medium heat until it starts to crisp. Remove the bacon from the skillet with a slotted spoon and remove all but about 3 tablespoons of the grease.

Add the chopped onion to the skillet and cook over medium-low for about 2 to 3 minutes, until the onion softens. If you do not use bacon, you can either saute the onions or add them uncooked.

Stir in the vinegar, water, mustard, celery seed, sugar, salt and pepper to combine. Then add the potatoes and gently stir to fully coat the potatoes with the dressing.

Remove from the heat and mix in the bacon. Let the potato salad cool for a few minutes before stirring in the chopped green onions.

Serve warm.

Next week, the Courier Cookbook will focus on all things spinach. Send your spinach salad recipes, spinach dip, creamed spinach, spinach quiche and any other spinach delight recipes to [email protected].