Potato Salad From Whipped Up Dinner

This recipe is from the July 1994 "Cooks Illustrated." It was written by Karen Tack and Pam Anderson. Kay Hartman

Master Recipe for Boiled Potatoes

2 pounds Red Bliss or new potatoes (about 6 medium or 18 new), rinsed; scrubbed if not peeling them

Place potatoes in a 4- to 6-quart pot; cover with water. Bring to a boil, cover, and simmer, stirring once or twice to ensure even cooking, until a thin-bladed paring knife or a metal cake tester inserted into the potato can be removed with no resistance (25 to 30 minutes for medium potatoes and 15 to 20 minutes for new potatoes).

Drain; cool potatoes slightly and peel if you like. Cut potatoes (use a serrated knife if they have skins) while still warm, rinsing knife occasionally in warm water to remove gumminess. Proceed as directed in the following recipe.

American-Style Potato Salad with Eggs and Sweet Pickles

Serves 6 to 8

2 pounds Red Bliss or new potatoes, boiled (see Master Recipe), peeled
if desired, and cut into 3/4-inch cubes
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 hard-boiled eggs, peeled and cut into small dice
2 to 3 scallions, sliced thin (about 1/2 cup)
1 small celery stalk, cut into small dice (about 1/2 cup)
1/4 cup sweet pickle (not relish), cut into small dice [I omitted this
because we don't like sweet pickles]
1/2 cup mayonnaise
2 tablespoons Dijon-style mustard
1/4 cup minced fresh parsley

Layer warm potato cubes in medium bowl; sprinkle with vinegar, salt, and pepper as you go.

Refrigerate while preparing remaining ingredients. Mix in remaining ingredients; refrigerate until ready to serve.

French-Style Potato Salad

From: Jean Middleton <Midd@leton.demon.co.uk>
Source Fine Cooking No 27

2lb Yukon Gold potatoes, scubbed but not peeled
1 1/3rd cups dry white wine (or half cup wine vinegar)
salt and freshly ground white pepper to taste
1/2 cup extra virgin olive oil
1 Tbs. minced shallot
2/3rd cup chopped scallions

Boil the whole unpeeled potatoes in generously salted water until fork tender, 20 to 30 mins, depending on size. As soon as you can handle the potatoes but while they're still warm, slice them just under 1/2" thick with a very sharp knife. In a small saucepan over medium heat, boil the wine until it's reduced by half. (If using vinegar don't cook it).

Sprinkle the salt, pepper, and hot reduced wine over the warm potatoes; toss gently. Add the olive oil, tossing just until comboned, and then add the shallots and scallions. Taste and adjust the seasonings. Serve at room temperature.

The "Upper Crust" Potato Gratin

Le Gratin des Gratins, This recipe is incredibly good. It comes from Simply French by Patricia Wells.
Yield: 6 to 8 servings.

3 pounds baking potatoes, such as Idaho Russets
1 quart whole milk
Bouquet Grani: several parsley stems, celery leaves, and sprigs of
thyme, wrapped in the green part of a leek and securely
fastened with cotton twine
Freshly grated nutmeg to taste
Sea salt to taste
2 tablespoons unsalted butter
1 cup heavy cream
2 cups freshly grated imported Gruyere cheese
1 cup heavy cream
Freshly ground white pepper to taste
1 plump fresh garlic clove, halved lengthwise

1. Preheat the oven to 375 degrees F.

2. Peel and thinly slice the potatoes. If desired, rinse the potatoes to rid them of starch. [She has a long discussion in the book about rinsing or not rinsing potatoes. She says there are two schools of thought, equally valid, and makes no recommendation. I do not rinse.] Dry thoroughly in a thick towel.

3. In a large saucepan, combine the potatoes, milk, bouquet garni, nutmeg, salt, and 1 tablespoon of the butter, and bring to a boil over moderately high heat. Stir occasionally to prevent the potatoes from sticking to the bottom of the pan. Reduce the heat to moderate and cook, stirring occasionally, until the potatoes are tender but not falling apart, about 10 minutes.

4. Prepare the topping: In a medium-size bowl, combine 1/2 cup of the cream and 1 cup of the cheese, and stir to blend. Set aside.

5. Rub the bottom of the baking dish with the garlic and the remaining 1 tablespoon butter. With a slotted spoon, transfer half with the potatoes to the baking dish. Sprinkle with additional nutmeg, pepper, the remaining 1/2 cup cream, and the remaining 1 cup cheese. Cover with the remaining potatoes and sprinkle again with nutmeg and pepper. Cover with the reserved topping. Discard the milk and the bouquet garni.

6. Place the baking dish in the center of the oven and bake until the potatoes are crisp and golden on top, about 1 hour. Serve immediately.

German Potato Salad

See here

Personal