Make your potato salads lighter and livelier this summer – Press Enterprise – California News Times


Potato salad is welcomed at any time of the year, but during the summer it is especially popular for picnics, barbecues and family cooking.

In hot weather, prepare potato salad without mayonnaise. Instead, use a light dressing based on extra virgin olive oil or yogurt. Instead of soaking the potatoes, add enough dressing to add flavor.

To enliven the potato salad, mix other cooked vegetables such as baby broccoli, pepper and beets, fruits such as pomegranate arils and raisins, and nuts such as walnuts and pine nuts.

Baby potatoes make salad preparation easier. They cook fast because they are small. The skin is thin so you don’t have to peel it. When cooked whole, it has the best flavor.

The potato salad uses the techniques learned at the cooking school in Paris. Add the marinade to the cut, still warm potatoes and leave at room temperature to absorb the flavor and prepare the other ingredients.

Potato and pepper salad, olives, wine vinegar, extra virgin olive oil (Photo courtesy of Yakir Levy)

Olive salad with potatoes and peppers

Pepper, sweet or a little hot, is a good partner for potatoes. This salad will come together immediately if you use roasted peppers from the jar, or if you have already roasted pepper. It’s delicious as it is, but it’s even more delicious if you add yogurt garlic sauce little by little and sprinkle with chili olive oil.

Yield: 4 servings

material

1 1/2 lb baby yellow meat potatoes, whole

Salt to taste

3 tablespoons of chopped sweet onion

1 tbsp wine vinegar or fruit vinegar

1 tbsp water

2-3 tablespoons of extra virgin olive oil, split

6 Anaheim Peppers or 3 Green Bell Peppers, Roasted and Peeled (see Cook’s Note)

One or two red peppers, roasted and peeled (see Cook’s note) or from a jar

10-12 black olives, pierced and halved

1/4 cup chopped coriander or Italian parsley

Garlic yogurt sauce (optional):

1 piece of garlic, chopped

1 cup of whole milk yogurt

A pinch of salt

Chili olive oil (for light rain)

procedure

1. Put the potatoes in a medium-sized pan, cover with water, add a little coarse salt and bring to a boil. Cover and simmer over medium to low heat for about 15 minutes or until the fork is soft. Drain and rinse easily.

2. While the potatoes are still fairly warm, cut each into 2-4 slices and place in a large bowl. Add onions, vinegar, 1 tablespoon of water, 1 tablespoon of olive oil, and a pinch of salt. Marinated them while you prepare the other ingredients.

3. Discard the roasted bell pepper cap and gently scrape off the seeds and core. Don’t wash them — it will wash away the flavor. Cut the peppers into strips. Add pepper and olives to the potatoes. Add 1-2 tablespoons of olive oil and half of coriander. Taste and adjust the seasoning. Serve a salad sprinkled with the rest of the coriander.

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4. Garlic yogurt sauce: Mix garlic with yogurt. Add salt to the taste. Spoon the sauce on each part of the potato salad and sprinkle with pepper oil.

Cook’s Note: To roast and peel peppers:

If necessary, set the peppers in a slotted broiler pan or roaster pan lined with foil. Turn the pepper several times and bake for about 7-12 minutes until all surfaces are charred (slim Anaheim peppers roast faster than peppers). Remove from the broiler.

If you baked the pepper in foil, enclose it in foil. Otherwise, put it in a bowl and cover, or put it in a plastic or paper bag and close the bag. Leave it until it cools down sufficiently. Peel with a pairing knife. Cut them in half and drain all the liquid.

Pomegranate aril and pine nut potato salad, dried blueberries, extra virgin olive oil, lemon juice (Photo courtesy of Yakir Levy)

Pomegranate and pine nut potato salad

Pomegranate arils, pine nuts and dried blueberries add a touch of sweetness to this light and colorful salad. You can enjoy it with butter lettuce instead of spinach.

Yield: 3 or 4 servings

material

1 1/2 lb baby potatoes, yellow flesh or different colors, whole

Salt to taste

4 teaspoons of freshly squeezed lemon juice, split

2-3 tablespoons of extra virgin olive oil, split

Taste with freshly ground pepper

About 3 cups of spinach leaves

21/2 to 3 teaspoons of minced dil

1/4 cup quarter slice of red onion, divided into sliver

1/3 to 1/2 cup pomegranate aril (seed)

2 tablespoons of pine nuts

2-3 tablespoons of dried blueberries or raisins

procedure

1. Put the potatoes in a medium-sized pan, cover with water, add a little coarse salt and bring to a boil. Cover and simmer over medium to low heat until the fork is soft. If you use potatoes of different sizes, check the smaller potatoes after 10 minutes, remove them when they are soft, and simmer the remaining potatoes for another 5-6 minutes.

2. Drain the potatoes and rinse them easily. Cut each potato into 2 or 3 horizontal slices and place in a large bowl. Sprinkle 1 teaspoon of lemon juice and 1 teaspoon of olive oil. Marinated while preparing other ingredients.

3. Just before serving, put spinach leaves in a bowl. Sprinkle 2 teaspoons of lemon juice and 2 teaspoons of olive oil, sprinkle with 1 teaspoon of dill and a pinch of salt. Mix gently and spread on serving platters.

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4. Add 1 teaspoon of lemon juice, 1-2 tablespoons of olive oil and 1 teaspoon of dill to the potatoes. Adjust the taste with salt and pepper. Spoon the potato mixture into the center of the spinach. Sprinkle with red onion sliver and remaining dill, pomegranate arils, pine nuts and dried blueberries.

Chickpea and baby broccoli potato salad, mustard and green olives (Photo courtesy of Yakir Levy)

Chickpea and baby broccoli potato salad

Mustard and olives are very good for potato salad. This salad is based on the recipe of Laura Theodore’s book “Vegan for Everyone”.

Yield: 3 or 4 servings

material

1 lb baby yellow meat potatoes, whole

Salt to taste

1 teaspoon red wine vinegar

1 teaspoon of water

2 tablespoons of extra virgin olive oil, split

1 1/4 to 1 1/2 cup cooked chickpeas (half a 9 ounce package or half a 15 ounce can, drain)

Cut 1/2 carrot into diced pieces

1/3 cup chopped green onion

8-10 green olives

1/4 to 1/2 teaspoon Italian seasoning or garlic and herb seasoning blend

Taste with freshly ground pepper

1 tablespoon mayonnaise, preferably vegan

1 1/2 teaspoon Dijon style mustard

A bunch of baby broccoli cut into florets

Red pepper flakes (for garnish)

1-2 tablespoons of chopped Italian parsley (for garnish)

procedure

1. Put the potatoes in a medium-sized pan, cover with water, add a little coarse salt and bring to a boil. Cover and simmer over medium to low heat for about 15 minutes or until the fork is soft. With a spoon with a slot, transfer the potatoes to the strainer and secure the cooking liquor. Rinse the potatoes lightly and drain.

2. Cut the small potatoes in half. The remaining quarter of the potatoes. Put them in a bowl. Add vinegar, 1 teaspoon of water, salt and 1 tablespoon of olive oil. Leave for about 15 minutes, preparing the other ingredients.

3. Add chickpeas and the remaining tablespoon of olive oil to the potatoes. Add carrots and green onions. Booked for garnish with Quarter 2 Olives. Dice the remaining olives and add to the potato mixture. Add Italian seasonings and freshly ground pepper.

4. Put mayonnaise and mustard in a very small bowl and mix. Fold it into a mixture of potatoes. The taste of seasonings.

5. If necessary, add water to the potato broccoli so that it is sufficient to cover the broccoli. Bring the water to a boil. Add a little salt and broccoli florets and simmer for about 4 minutes without a lid until crispy. Drain and rinse easily.

6. To serve, place the broccoli on the edge of the serving dish and spoon the potato salad in the center. Decorate with quarter olives, pepper flakes and parsley.

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Yogurt, garlic, walnut potato and beet salad (Photo courtesy of Yakir Levy)

Yogurt, garlic, walnut potato and beet salad

With yogurt garlic dressing, this potato salad is very refreshing. The recipe is inspired by the beet yogurt and walnut spreads prepared by Ferideb Yulan, author of “Pomegranate and Saffron: A Cooking Journey to Azerbaijan,” for a dinner enjoyed at her home.

Yield: 4 servings

material

10 cooked baby beets (see Cook’s note) or 2 8 oz packages steamed baby beets, peeled, liquid reserved

1 cup of whole milk yogurt

2 pieces of garlic, chopped

Season with salt and pepper and freshly ground pepper

1 lb baby potatoes, whole

2 tablespoons of extra virgin olive oil

2 teaspoons of balsamic vinegar

2 teaspoons of water

5-6 teaspoons minced dil

4-6 tablespoons of coarsely chopped walnuts

White salad Savoy, romaine lettuce or other lettuce leaves (for garnish)

procedure

1. Reserve two beats for garnish and slice in half. Cut the remaining beats into small pieces. Put them in a bowl and add yogurt, garlic, salt, pepper, 1 1/2 tbsp beet cooked liquid or liquid from the package. Mix well.

2. Put the potatoes in a medium-sized pan, cover with water, add a little coarse salt and bring to a boil. Cover and simmer over medium to low heat for about 15 minutes or until the fork is soft. Drain, rinse easily and diced. Transfer to a bowl. Add olive oil, balsamic vinegar, 2 teaspoons of water, 4 teaspoons of dill and salt and pepper to taste.

3. Put the beet mixture in the potato salad. Mix 2-4 tablespoons of chopped walnuts. Taste and adjust the seasoning.

4. To serve, make a bed of lettuce on a platter. Spoon the salad in the center. Decorate half a slice of beet. Sprinkle the remaining dill and the remaining walnuts.

Cook’s Note: To cook baby beets, rub well with cold running water. Leave with roots and short stems. Place in a medium-sized pan, cover with water and bring to a boil. Cover and simmer over low heat for 35-40 minutes, or stab with a fine knife until tender. Let it cool. Run the beat under cold water to make the skin slip. Cut off the roots and stems.

Faye Levy is the author of the award-winning book Faye Levy’s International Vegetable Cookbook.

Make your potato salads lighter and livelier this summer – Press Enterprise Source link Make your potato salads lighter and livelier this summer – Press Enterprise



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