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Red, white and blue potato salad for the Fourth. July 3, 2011

Posted by ourfriendben in recipes.
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Silence Dogood here. Our friend Ben and I are partial to hot potato salad, but there are times when a room-temperature potato salad sounds really good to us. You can find the recipe for one of our favorites, Mr. Hays’s Baked Potato Salad, in yesterday’s post, “Picnic fare for the Fourth (part one),” via our search bar at upper right.

But I’m always keeping an eye out for new things to try, and my attention was definitely caught by an article in the weekend edition of The Wall Street Journal that featured a recipe for Blue Cheese Potato Salad from Chef Steve Mannino of Rustica restaurant in Arlington and Alexandria, Virginia. It intrigued me that this potato salad had no chopped hard-boiled eggs, and I was happy to see that it included parsley, since I had a bunch left over from making fatoosh, a Lebanese salad, for a supper club gathering the other day (see “A yummy summer salad” in our search bar at upper right for the recipe). I was determined to give the recipe a Silence Dogood makeover to suit the patriotic mood of the Fourth.

You can find the original recipe online at www.wsj.com in an article called “The Big Grill,” published July 2-3, 2011. Here’s my version:

           Patriotic Potato Salad

For the dressing:

Whisk 1 cup blue cheese crumbles, 1/4 cup Hellman’s mayonnaise, 1 cup sour cream, 1/2 teaspoon white pepper, 1 teaspoon lemon pepper or cracked black pepper, 1 tablespoon Trocamare or salt (we like RealSalt) or to taste, 1/8 cup white vinegar, and 1/2 teaspoon vegetarian Worcestershire sauce (such as Amy’s). Fold in another cup crumbled blue cheese. Refrigerate until needed.

For the salad:

Cook, cool, and quarter 12 red-skinned new potatoes. Put them in a large bowl and add 4 diced stalks of celery, 1 cored and diced red bell pepper, 3 whole finely chopped scallions (green onions), tips and root ends removed, and 2 tablespoons finely chopped curly parsley. Mix well.

Add 2 teaspoons lemon juice, 2 teaspoons Sriracha hot sauce (or your favorite), and 2 ounces crumbled blue cheese; mix again. Pour on 1 1/2 cups of the dressing, stirring gently to blend. Taste and correct seasonings as needed. Serves 4-6.

Yum! No eggs in the potato salad make it imperative to make some deviled eggs to add to the picnic fare. I’ll give you my famous recipe for Silence’s Bedeviled Eggs tomorrow so you can do just that!

             ‘Til next time,

                         Silence

 

 

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