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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Monday, April 14, 2008 Potato salads waiting on the weather By Judyrae Kruse Herald Columnist Sooner or later, summer might roll around. Maybe. Considering the seemingly endless winter some of us are still slogging through (I know the calendar says it's spring, but I'm still waiting for proof, any proof at all, of that particular so-called fact), the possibility of warm weather, even warmer by a few degrees, strikes me as a rather far-fetched concept. But, if we actually do have some summer weather, however fleetingly, we'd best be ready. And ready, for a lot of us, means meat from the barbecue and salads from the refrigerator. And, thanks to Snohomish cook Bonnie Edwards, we'll be all set to ace the salad portion of the program, with this pair of potato combos. "I found these potato salad recipes in my collection of Martha Stewart Living magazines," she writes. "They are from the June 2000 issue, and they look and sound delicious. "The garden potato salad caught my attention, as possibly being one that would interest the Forum reader called Hooterville, who was looking for one with fresh peas." Curried potato salad 3 pounds baby white potatoes, scrubbed Water 1 tablespoon plus 1 teaspoon coarse salt, divided 2 tablespoons white wine vinegar 5 eggs 1 cup mayonnaise 3 tablespoons curry powder 1 medium onion, thinly sliced into slivers 1/4 cup finely chopped fresh cilantro Place potatoes in a large pot with enough water to cover by several inches. Bring to boil over high heat, add 1 tablespoon of the salt and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut potatoes into wedges while still hot. Drizzle with the vinegar and set aside to cool. Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, cook for 8 minutes. Drain and place in a bowl with cold water to cover. When cold, peel hard-boiled eggs, and cut into quarters lengthwise. Place mayonnaise, curry powder and remaining 1 teaspoon salt in a large bowl and whisk to combine. Add potatoes to mayonnaise mixture. Add eggs, onion and cilantro. Stir to combine and chill until ready to serve. Makes 10 to 12 servings. Garden potato salad 3 pounds fingerling potatoes (or any new potatoes) Water 1 tablespoon plus 2 teaspoons coarse salt, divided 2 tablespoons white vinegar 1 bunch asparagus, ends trimmed 1 cup fresh shelled peas 1/2 cup fresh mint leaves, plus sprigs for garnish 1/2 cup fresh basil leaves, plus sprigs for garnish 3/4 cup mayonnaise 2 tablespoons freshly squeezed lemon juice 1/2 tespoon freshly ground pepper 8 ounces sugar snap peas, strings removed and cut in half 1 fennel bulb, finely diced (2 cups diced) Place potatoes in a large pot with enough water to cover by several inches. Bring to boil over high heat, add 1 tablespoon salt and lower heat to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, slice hot potatoes into 3/4-inch-thick rounds. Drizzle with vinegar and set aside. Fill a large bowl with ice and water. Fill a large straight-sided saute pan with water and place over high heat. Bring to boil, add 1 teaspoon of the salt and asparagus. Cook until just barely tender, about 3 minutes. Transfr to ice bath until cool. Dry, and cut diagonally into 2-inch pieces. Place peas in boiling water and cook until bright green, about 1 minute. Drain into colander; transfer to ice bath to stop cooking. Dry on towels. Place mint, basil, mayonnaise, lemon juice, remaining 1 teaspoon salt and pepper in the bowl of a food processor and pulse until smooth. Transfer to a large bowl,add reserved potato mixture, asparagus, peas, sugar snap peas and fennel and toss to combine. Garnish with basil and mint leaves and serve. Makes 10 to 12 servings. The next Forum will appear in Wednesday's Food section.

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