Since we haul potato salad out of the refrigerator to eat cold when it’s hot out, it stands to reason that a hot version from the grill, oven or stovetop ought to be equally good when it’s cold out. Doesn’t it?
Say what? How?
Here’s the how, thanks to Snohomish cook Bonnie Edwards, who tells us, “I found these potato salad recipes in my collection of Martha Stewart Living magazines. They are from the June 2000 issue, and they look and sound delicious.”
Grilled Mediterranean potato salad
2red bell peppers
2pounds medium red-skinned potatoes, sliced 1/4-inch thick
1/4cup plus 2 tablespoons olive oil, divided
1teaspoon coarse salt, divided
4anchovy fillets
1/4cup red wine vinegar
1/4teaspoon freshly ground black pepper
1/4cup capers
1cup black olives, pitted
1/2cup fresh flat-leaf parsley
Heat grill or oven to 450 degrees. Roast peppers on grill or over gas flame until charred on all sides. Place in a bowl and cover with plastic wrap until cool enough to handle. Remove skin by rubbing with a paper towel. Remove seeds and stems, cut peppers into 1/4-inch-thick strips and set aside.
In a bowl, combine potatoes, 2 tablespoons olive oil and 1/2 teaspoon salt. Grill potatoes until browned on both sides and tender, or roast on a baking tray in oven until nicely browned, about 40 minutes, turning halfway through cooking time.
Meanwhile, prepare the dressing: Finely chop the anchovy fillets and place in a medium bowl. Add vinegar, remaining 1/2 teaspoon salt and pepper; whisk to combine. Slowly whisk in remaining 1/4 cup olive oil and set aside.
To assemble salad: In a large bowl, combine the hot potatoes, roasted red peppers, capers, olives, parsley and dressing and toss to combine.
Serve warm or at room temperature.
Makes 6 to 8 servings.
German potato salad
4pounds baby Yukon gold potatoes (see note)
Water
1tablespoon plus 2 teaspoons coarse salt, divided
1/2cup cider vinegar
1tablespoon sugar
1pound bacon, cut into 1/2-inch pieces
2small white onions, finely diced (about 1 cup)
2cups beef broth
1/2cup freshly chopped flat-leaf parsley
Peel potatoes and place 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, about 10 minutes.
While the potatoes cook, combine the vinegar, sugar and remaining 2 teaspoons salt in a small saucepan and place over medium heat until sugar is dissolved.
Drain potatoes into a colander. Using gloves or paper towels to protect your hands, slice the hot potatoes into 1/8-inch-thick rounds. Turn into large bowl and drizzle with the hot vinegar mixture, gently stirring until all potatoes are coated. Set aside.
Saute bacon in a large skillet over medium-low heat, stirring frequently, until browned and crispy. Remove with a slotted spoon; transfer to a plate lined with paper towels. Drain excess fat from skillet, leaving a thin coating in bottom. Add onions; saute until translucent but not browned. Add broth; bring to a boil over high heat, reduce to a simmer and cook until reduced by half, about 20 minutes.
Pour over the reserved warm potato mixture and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine and serve immediately.
Makes 8 to 10 servings.
Note: You can substitute small regular Yukon golds for the baby potatoes; adjust cooking time accordingly.
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The next Forum will appear in Wednesday’s Food section.
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