Saturday, April 12, 2008

Summer? - Homemade Potato Salad

Well... almost. We are in the Northwest here folks. A mere two weeks after a late March snow storm, today reached an unprecedented 78 degrees. The seasons are teasing me. Do I unpack all of my dusty summer clothing and brush up on my coleslaw skills? This fleeting vision into what will undoubtedly be a warm summer was accompanied by no less than three (3!) invitations to BBQ's, one of my all-time favorite pass times. I've learned never to turn up to a party empty handed, so the biggest question (other than which of the parties to attend...) was what to bring. As a seasoned BBQ expert, I've learned that there's one thing no BBQ can go without,

Homemade Potato Salad:

Now that's delicious. This recipe calls for small bits of potato boiled on high heat so you can whip it up in a jiffy.

Here's the recipe:

4-5 Red Potatos cut into bite-sized pieces
3 Eggs
2-3 large cloves of garlic
1 large red carrot, finely chopped
2 celery stalks, finely chopped
1/2 yellow onion, finely chopped
1/2 red bell pepper, finely chopped
1 dill pickle, finely chopped (a dill relish works too, substitute 1-2 Tbs based on your taste, but I had some homemade pickles that I just couldn't resist popping in)
3 large, green cocktail olives
1/2 cup mayonnaise
1/4 cup yellow mustard
2 Tbs rice wine vinegar
1 tsp Mama Bear's Worcestershire Sauce (a great all-natural, locally made product available at
1/2 tsp tamarind
1/2 tsp chili flakes
salt and pepper to taste

Make it: Fill a pot with water (enough to cover your potatoes and eggs) and boil it up. Throw in the potatoes and eggs with the garlic cloves and let them boil until the potatoes start to soften (just before the skins start to peel off, about 15 minutes).

While the potatoes are going, chop up the rest of your ingredients and throw them together in a large bowl. When the potatoes are done, rinse them with cold water and put them in the freezer to cool while you peel your eggs. Once the eggs are peeled, give em a fine chop and add them to the bowl along with your chilled potatoes. Toss it all together. Give it a taste and add more spices as necessary.

The great thing about this recipe is that you can pretty much add anything delicious you have at the ready. The trick is finding the right combination of fresh, crisp vegetables, and soft creamy bits to blend it all together. I love putting capers in when I'm out of pickles, or experimenting with different spices (try coriander and cumin for a nice pungent combo or fresh green onions for a bit of a kick). I dare you to find a grocery store Potato Salad that even comes close...

Bon Apetit!

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