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"It's so beautifully arranged on the the plate – you know someone's fingers have been all over it." – Julia Child

Posts tagged Potato salad

We shared our potato salad with homemade ranch dressing a few weeks ago for 4th of July, but it’s just so good and perfect for holiday gatherings that we decided to give it a little more attention, including variations with summer staples like corn and the thing the defies all seasons and reason: BACON.

A few things about potato salad: Use new or waxy potatoes like red bliss. Have you ever had a potato salad that was one step away from being mashed potatoes? You can bet the potatoes were overcooked, but a starchy potato (like the coarse brown-skinned russet) was probably the main culprit. While russets are fantastic baked — fluffy flesh, ready to absorb copious amounts of butter and sour cream — when cut up in potato salad they soak up too much dressing and they don’t hold their shape. Use what you like, but, we’re sticking to our waxy spuds.

Dicing or slicing? You can do either, just make sure that the cuts are even: as with any food you cut up, the pieces should be of equal size for even cooking. If dicing, make cubes about 1 1/2 inches big, and if slicing, a 1/2 inch thickness will do. Peeling? I like to leave the jackets-just scrub thoroughly.

On cooking: Always start potatoes in cold water. If you dump them into already boiling water, the exteriors will start to cook immediately. While the interior tries to catch up, those outsides will start to get mushy. Bring the water, potatoes, and salt (like with pasta, they need to be seasoned from the start) up to a boil over high heat and immediately reduce the heat to keep the potatoes at a low simmer.

Let’s see…what else? Do pay attention to the 2-step dressing process. In step 1, the potatoes are tossed with oil and vinegar — a very basic vinaigrette – to add base flavor, and then, the real dressing is added.

I like to eat potato salad the day it’s made as when it sits in the fridge it seizes up a bit and isn’t as creamy. If you’re going to make it the day before serving, toss them with the oil and vinegar, then half of the dressing and reserve the remaining half for coating just before serving.

POTATO SALAD WITH HOMEMADE RANCH DRESSING
Serves 10

4 pounds new potatoes (such as red bliss), scrubbed and cut into 1 ½ inch cubes
Salt and freshly ground black pepper
3 tablespoons apple cider vinegar
3 tablespoons olive oil
1 cup buttermilk
1 cup mayonnaise
1 garlic clove, finely minced
1 bunch dill, chopped (about 1 cup)
½ cup cilantro leaves, chopped
½ cup parsley leaves, chopped
Worcestershire sauce
Fresh lemon juice

– Place the potatoes in a large pot and add enough cold water to cover them. Add 1 tablespoon salt and bring to a boil over high heat. Reduce the head to medium and simmer the potatoes until fork-tender, 12 to 15 minutes. Drain the potatoes and spread them in a single layer on a rimmed baking sheet. Drizzle them with the vinegar and oil and gently stir them with a rubber spatula.

– While the potatoes are cooling, whisk the buttermilk and mayonnaise together in a medium bowl. Whisk in the garlic, dill, cilantro, and parsley and season with salt and pepper. Add Worcestershire sauce and lemon juice to taste.

– Pour about half of the dressing over the potatoes and stir gently to combine — while warm, the potatoes will absorb the dressing. Reserve the rest. When the potatoes come to room temperature, transfer them to a large bowl and refrigerate until chilled. When ready to serve, add the reserved dressing to the potatoes and adjust seasoning, as food tends to lose flavor when cold.

 

POTATO SALAD WITH BACON RANCH DRESSING
– Cut 10 slices bacon crosswise into thin strips. Cook over medium heat, stirring occasionally until they’re brown and crisp. With a slotted spoon, transfer the bacon to a paper towel-lined plate. Reserve 3 tablespoons of the bacon fat.

– Proceed with the recipe above, replacing the olive oil with the bacon fat. Stir 3/4 of the bacon bits into the salad with the dressing and sprinkle the rest on top.

 

POTATO SALAD WITH CORN AND CHIPOTLE DRESSING
Serves 10

3 ears of corn, shucked
4 pounds new potatoes (such as red bliss), scrubbed and cut into 1 ½ inch cubes
Salt and freshly ground black pepper
3 tablespoons fresh lime juice
3 tablespoons olive oil
1 cup buttermilk
1 cup mayonnaise
1 garlic clove, finely minced
6 scallions, trimmed and thinly sliced
1 cup cilantro leaves, chopped
½ cup parsley leaves, chopped
2 to 3 chipotle chiles in adobo sauce (more or less to taste)
Worcestershire sauce
Crumbled cotija cheese (optional)

– If you happen to be grilling, grill the ears of corn until charred on all sides. If you have a gas stove, you can char the corn directly on the range with the flame set to medium. To shave the corn off the cob: set a pie plate or wide shallow bowl on a rubber grip mat or a damp towel to secure it to the surface. Hold the corn with one hand, at the top, the base standing in the plate, and, carefully, cut the kernels, going parallel to the cob with a chef’s knife. If you’re not grilling at all, cook the kernels in 1 teaspoon of oil in a large skillet over high heat until browned. Reserve.

– Place the potatoes in a large pot and add enough cold water to cover them. Add 1 tablespoon salt and bring to a boil over high heat. Reduce the head to medium and simmer the potatoes until fork-tender, 12 to 15 minutes. Drain the potatoes and spread them in a single layer on a rimmed baking sheet. Drizzle them with the lime juice and oil and gently stir them with a rubber spatula.

– While the potatoes are cooling, whisk the buttermilk and mayonnaise together in a medium bowl. Whisk in the garlic, scallions, cilantro, and parsley and season with salt and pepper. Stir in the chipotles Worcestershire sauce.

– Pour about half of the dressing over the potatoes and stir gently to combine — while warm, the potatoes will absorb the dressing. Reserve the rest. When the potatoes come to room temperature, transfer them to a large bowl and refrigerate until chilled. When ready to serve, add the reserved dressing to the potatoes and adjust seasoning, as food tends to lose flavor when cold. Sprinkle with the cotija cheese before serving. And yes, this also goes well with bacon.

GARLIC SHRIMP
This one of those non-recipes that’s quick and easy to make and pairs so well with any of our potato salads and a crisp green salad. Devein the shrimp, rinse them under cold running water, and pat them thoroughly dry. Season them with salt, pepper, and red pepper flakes and sauté them in vegetable or olive oil (remember, no extra-virgin for high heat cooking!) about 4 minutes until golden. Add a chopped garlic clove halfway through cooking, sprinkle fresh herbs like parsley and dill over them when you pull the skillet off the heat. Spritz with lime or lemon juice.

Get ready for fireworks! This 4th of July we’ll be making hot dogs with a little more than just ketchup and mustard. We can’t decide which is our favorite. Tell us what you settle on!

 

POTATO SALAD WITH HOMEMADE RANCH DRESSING
Serves 10

Fresh, fresh, fresh! We’re getting ready to perk up basic potato salad with a series of recipes, but we couldn’t wait and broke this one out for the weekend festivities. No more powdered spice mixes or bottled dressings! This dressing is all fragrant herbs. Take note of the 2-step dressing process: your potato salad will have more flavor than ever.

4 pounds new potatoes, scrubbed and cut into 1 ½ inch cubes
Salt and freshly ground black pepper
3 tablespoons apple cider vinegar
3 tablespoons olive oil
1 cup buttermilk
1 cup mayonnaise
1 garlic clove, finely minced
1 bunch dill, chopped (about 1 cup)
½ cup cilantro leaves, chopped
½ cup parsley leaves, chopped
Worcestershire sauce
Fresh lemon juice

– Place the potatoes in a large pot and add enough cold water to cover them. Add 1 tablespoon salt and bring to a boil over high heat. Reduce the head to medium and simmer the potatoes until fork-tender, 12 to 15 minutes. Drain the potatoes and spread them in a single layer on a rimmed baking sheet. Drizzle them with the vinegar and oil and gently stir them with a rubber spatula.

– While the potatoes are cooling, whisk the buttermilk and mayonnaise together in a medium bowl. Whisk in the garlic, dill, cilantro, and parsley and season with salt and pepper. Add Worcestershire sauce and lemon juice to taste.

– Pour about half of the dressing over the potatoes and stir gently to combine — while warm, the potatoes will absorb the dressing.  Reserve the rest. When the potatoes come to room temperature, transfer them to a large bowl and refrigerate until chilled. When ready to serve, add the reserved dressing to the potatoes and adjust seasoning, as food tends to lose flavor when cold.

 

GRILLED FRANKS’N’BEANS
Makes about 6 cups beans

Sure, you can buy canned baked beans, but these are sparkler-dazzling. Also, you probably have most of the condiments in the recipe lurking in your pantry already. Make them a couple of days in advance and reheat them in a cast iron skillet or a disposable foil pan right on your grill when you’re ready to serve. Add a little water to the beans if you need to loosen the sauce up a bit.
For the Beans
1 tablespoon lard or vegetable oil
2 slices smoked ham, cut into cubes
2 slices bacon, chopped
1 yellow onion, finely chopped
Salt and freshly ground black pepper
2 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon dark brown sugar
6 tablespoons molasses
1 cup ketchup
3 tablespoons brown mustard
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
¼ cup water
4 (15.5-ounce) cans cannellini beans, rinsed and drained
– Heat the lard over medium-high heat in a Dutch oven or other large pot until shimmering. Add the ham and bacon and cook, stirring, until crisp and brown. Add the onion, season lightly with salt and pepper, and cook until translucent, about 7 minutes. Add the garlic and cook 1 minute. Add the tomato paste and brown sugar and cook, stirring, 2 minutes. Whisk in the molasses, then the ketchup, mustard, vinegar, Worcestershire sauce, and water.

– Bring the mixture to a boil, then reduce the heat to medium and stir in the beans. Cook until the sauce is thickened and the beans are warmed through, about 30 minutes. Season with salt and pepper, and adjust with vinegar and Worcestershire sauce, if desired.

For the Franks
Franks, of your choice
Hot dog buns
Brown mustard

– Grill the franks outdoors or cook them on a grill pan, or even a standard skillet with a pat of butter, until they’re nicely browned.  Place them in the buns and top them with baked beans and mustard.

L.A.-STYLE BACON-WRAPPED HOT DOGS
Serves 6

I can’t get enough of this recipe. My soon-to-be sister Whitney took me to downtown L.A. years ago and introduced me to these hot dogs. They were cooked on a bunsen burner on a sheet tray, right there in the middle of a busy street. There was a huge bowl of fresh guacamole on a cooler in the front, surrounded by bottled Jarritos sodas. Bacon-wrapped, grilled, topped with charred onions and jalapeños, and topped with creamy guacamole, you’ll have a line of customers at your own grill. Oh, and, yeah, there are chicharrones in the guacamole.

For the Hot Dogs and Jalapeño-Onion Topping
6 jalapeño peppers
Vegetable oil
1 yellow onion, sliced
Salt and freshly ground black pepper
6 hot dog sausages
¼ cup cornstarch
6 slices bacon
6 hot dog buns
Mayonnaise, for serving

– Set a grill or grill pan to high. If using a grill, set a large cast iron skillet on the grill to preheat. You can also use a grilling basket. Drizzle the jalapeños with oil and set them directly on the grill, if using. Season the onions with salt and pepper, and drizzle with olive oil.  Cook them in the preheated cast iron or on the grill pan, stirring occasionally, until caramelized. Transfer to a serving platter.

– Roll the sausages in cornstarch. Wrap 1 bacon slice around each sausage: the cornstarch will glue them together. Cook the hot dogs in the skillet until the bacon is crisped and browned.  Tuck the sausages into buns spread with mayo, and top with the onions and jalapeños. Serve with guacamole.

For the Guacamole
Makes about 3 cups

4 ripe avocados, pitted
Salt and freshly ground black pepper
½ yellow onion, finely chopped
1 jalapeño pepper, ribs and seeds removed, finely chopped
1 garlic clove, minced
1 bunch cilantro, chopped
Juice of 2 to 3 limes
Worcestershire sauce
Pork cracklings, crushed

– Scoop the avocado flesh into a medium bowl and season with salt and pepper. Mash with a potato masher or a large fork to desired consistency. With a rubber spatula, fold in the onion, jalapeño, garlic, and cilantro. Stir in the lime juice and a dash of Worcestershire sauce. Adjust seasonings, top with the cracklings, and serve.

ITALIAN SAUSAGE AND PEPPERS
Serves 4

4 bell peppers in assorted colors, seeded and sliced
1 large onion, sliced
Salt and freshly ground black pepper
Olive oil
4 fresh Italian sausages
4 sturdy rolls, split in half

– Set a grill or grill pan to high. If using a grill, set a large cast iron skillet on the grill to preheat. You can also use a grilling basket. Toss the peppers and onions together in a bowl, season with salt and pepper, and drizzle with olive oil.  Cook them in the preheated cast iron or on the grill pan, stirring occasionally, until caramelized. Transfer to a serving platter.

– Poke the sausages a few times with a fork and lightly coat with oil. Grill until lightly charred and cooked through. Transfer them to a cutting board and cut the sausages into thick slices.

– Brush the insides of the rolls with oil and grill them just long enough to toast.  Stuff the rolls with the peppers and onions and sausage. Serve with banana peppers and pickled vegetables if desired.

This was our tiny guest at the shoot: Paloma. Little but with a dinosaur appetite! Yes, this is a very kid-friendly post.