Potato Salad — the Cold Comfort Food of Summer

So. We craved nothing but fresh fruits and fresh vegetables as we slowly dragged ourselves out of winter, and into the warmth of spring and early summer. We couldn’t get enough of the whole “salad, crudités and grilled fresh vegetables” thing. By now though, our healthy cravings have been more than satisfied, and we look for a glimpse of something a little more “comforting” on our menu. It’s not the “hunker down for the long dark winter” kind of feeling, but nonetheless … we need carbs!

Potato salad.

It comes in all shapes, sizes and flavors, and should certainly fill the bill.

Nobody get nervous. Of course, no one can compete with ANYONE’S mother’s potato salad. 

Why is it that we are so defensive of our mother’s potato salad? Why is it that our mother’s potato salad stands in a bracket all its own? It’s not to be competed against. It is forevermore the best. Why is that?  Because it’s COMFORTING, that’s why! It makes us feel loved to eat it. So, of course, potato salad should be a standout on the Comfort Foods List. (Whoever keeps that list).

Conceding that it’s impossible to compete with the mothers of the world, we offer up a couple of thoughts to shake up and inspire your potato salad experience.

Most have heard of the miracle of red bliss potatoes. No longer is it necessary to peel. Washing vigorously and removing any bad spots is all it takes to begin. As well, for even more interest, use the baby red potatoes, baby fingerling and the little blue variety all together in one bowl — tres gourmet! Don’t dice them too small, they’ll end up turning to mush. Start the cooking process in cold salted water and gently boil until they are JUST fork tender. Drain and rinse with cold water and let them rest and cool.

The most widely accepted dressing would be a good quality mayonnaise. There again, little changes can mean a lot to this dish. Add a little sour cream to the mayonnaise before folding it in. Perhaps a splash of fresh lemon juice, dijon mustard or white vinegar (vinegar or lemon juice-not both). Substitute nice fat scallions (include some of the green) for the red or white onion you might normally use. Sea salt and cracked pepper are staples, but perhaps adding a healthy dose of chopped fresh dill, chives or tarragon would be interesting. If you dare, add a spoonful of horseradish — yum!

If mayo isn’t your thing, a simple aioli of olive oil, salt, minced garlic and Parmesan cheese works beautifully. To this salad, fresh vegetables can be added for color … red or green peppers, lightly steamed asparagus and broccoli are good choices.

It’s starting to sound like fun, isn’t’ it?

So this is not out with the old and in with the new. No, it’s more like putting a slipcover on that favorite comfortable chair. The original is always there.

Spicy Vegan Potato Salad

3 lbs potatoes — boil, drain and cool

Puree in Cuisinart:

¾ cup canned tomatillos

1 canned chipotle pepper with 2 teaspoons adobe sauce

1 tablespoon lemon juice

1 teaspoon brown sugar

½ teaspoon salt

Add the above to cooled potatoes.

Fold in:

1 tablespoon chopped fresh cilantro — be generous

2 stalks celery, chopped

Serve room temperature or chilled.