Our cooking and eating here at the farm is in full summer mode; salads lettuces tossed with grated baby carrots and radishes, greens braised with hardwood smoked bacon, sugar snap peas swimming mint butter, and new potato salad. Potluck suppers with summer friends, family barbeques, lobster bakes and picnics, yup, summer is finally here.
Now seen popping up at the market, new potatoes (and peas) by the 4th of July is traditional New England food. Which is good reason why delicious and easy fare to bring to all these festive gatherings, nothing beats a Maine-grown, new potato salad.
Nutritionally speaking, potatoes often get a bad rap. Not this summer, as the July / August issue of Eating Well magazine features six potato salad recipes. Quick, easy, creative and healthy! Reading the feature inspired me to scrub up some potatoes and start cooking!
Julia Child’s French Potato Salad
- 1½ pounds potatoes peeled and scrubbed
- 2 tablespoons finely minced shallots scallions or chives
- Salt and freshly ground pepper
- ¼ cup chicken stock or potato cooking water
- 1½ tablespoons cider vinegar
- 2 to 3 tablespoons chopped fresh parsley
- 2 to 3 tablespoons olive oil
- Scrub the potatoes and either slice them or cut them into small pieces (if very small, leave whole.) Drop the potatoes into a pot of salted, boiling water and cook until just fork tender, being careful not to over cook. Drain the potatoes, reserving the cooking liquid, cover the pot, and set aside for 3 to 4 minutes to firm up. Turn the warm potatoes into a large bowl and toss gently with the scallions or shallots, a sprinkling of salt and pepper, stock or cooking water, vinegar and parsley. Let steep for about 10 minutes, turning gently every so often. Then correct the seasonings and toss with the olive oil. The potatoes are then ready for serving. Makes 6 servings.
Red Potato & Egg Salad
- 1½ pound red potatoes skins left on
- 3 eggs
- 2 tablespoons mayonnaise
- 1 tablespoon plain yogurt
- 3 tablespoons grainy mustard
- sea salt and fresh pepper to taste
- 2 tablespoons chopped fresh chives to garnish optional
- Scrub the potatoes and cut them into bite-sized pieces. Cook the potatoes until just fork tender, drain them and set aside in a mixing bowl. Meanwhile, boil the eggs until hard cooked. Peel the eggs, cut them into small pieces and add them to the potatoes. Season the hot potatoes to taste with sea salt and fresh pepper. Add the mayonnaise, plain yogurt and grainy mustard, stirring gently. Stir in the chopped chives. Serve on a lettuce-lined platter, garnished with chopped fresh chives. Makes six servings.