Social - June 2002

Three potato salads to serve at grilled feasts

By The Associated Press

June 28, 2002 - Whether you’re looking for a traditional potato salad recipe or an ethnic variation, these three recipes for the classic favorite may prove helpful to have around, especially at barbecue season.

The All-American Potato Salad is the natural accompaniment to the traditional hamburger and hot-dog cookout. The Chinese Potato Salad and Indian Potato Salad go well with ethnic barbecue dishes such as Chinese spareribs or Tandoori-style grilled chicken.

The recipes can easily be prepared ahead to save more time to spend outdoors enjoying the backyard barbecue.

All-American Potato Salad

(Preparation 25 minutes, cooking 15 minutes, chilling time as needed)

1 and 1/3 pounds (4 medium) potatoes, cut into 1-inch pieces

Salt

2 ounces bacon, cooked and crumbled

2 hard-cooked eggs, coarsely chopped

2 ounces crumbled blue cheese (about 1/2 cup)

For the dressing:

1 cup low-fat sour cream

1/2 cup low-fat mayonnaise

1 Tbs. Dijon mustard

1/2 tsp. finely chopped garlic

1/4 tsp. cayenne pepper

1/8 to 1/4 tsp. white pepper

In large saucepan, combine 5 cups water, potatoes and 2 teaspoons of salt; bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork.

Meanwhile, in blender container, combine all dressing ingredients; process until blended. When potatoes are done, drain well. In large bowl, combine potatoes, bacon, eggs and blue cheese. Add dressing; toss to coat. Season with additional salt, as desired. Cover and refrigerate.

Makes 4 to 6 servings.

Nutrition information per serving: 283 cal., 18 g fat, 106 mg chol., 526 mg sodium, 20 g carbo., 1 g fiber; 12 g pro.

Chinese Potato Salad

(Preparation 25 minutes, cooking 15 minutes, chilling time as needed)

1 and 1/3 pounds (4 medium) potatoes, cut into 1-inch pieces

Salt

1 red bell pepper, finely chopped

1/2 cup thinly sliced green onions

2 Tbs. chopped fresh cilantro

For the dressing:

1/3 cup peanut oil

3 Tbs. rice vinegar

1 Tbs. soy sauce

1 tsp. sesame oil

1/2 tsp. finely chopped fresh garlic

1/4 tsp. cayenne pepper

1/8 to 1/4 tsp. white pepper

In large saucepan, combine 5 cups water, potatoes and 2 teaspoons of salt; bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork.

Meanwhile, in blender container, combine all dressing ingredients; process until blended. When potatoes are done, drain well. In large bowl, combine potatoes, bell pepper, green onions and cilantro. Add dressing; toss to coat. Season with additional salt, as desired. Cover and refrigerate.

Makes 4 to 6 servings.

Nutrition information per serving: 270 cal., 19 g fat, 0 mg chol., 276 mg sodium, 22 g carbo., 1 g fiber; 4 g pro.

Indian Potato Salad

(Preparation 30 minutes, cooking 15 minutes, chilling time as needed)

1 and 1/3 pounds (4 medium) potatoes, cut into 1-inch pieces

Salt

1 mango, peeled, seeded and cut into 1-inch pieces

1/2 cup slivered almonds, toasted (see note)

For the dressing:

1 cup mango juice or nectar

1 cup plain yogurt

2 tsp. curry powder

1/2 tsp. finely chopped fresh garlic

1/8 to 1/4 tsp. white pepper

In large saucepan, combine 5 cups water, potatoes and 2 teaspoons of salt; bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork.

Meanwhile, in blender container, combine all dressing ingredients; process until blended. When potatoes are done, drain well. In large bowl, combine potatoes, mango and almonds. Add dressing; toss to coat. Season with additional salt, as desired. Cover and refrigerate.

Makes 4 to 6 servings.

Note: To toast almonds, spread in even layer on baking sheet. Bake in 350 F oven for 5 to 10 minutes or until light golden brown, stirring once or twice for even browning.

Nutrition information per serving: 381 cal., 11 g fat, 7 mg chol., 59 mg sodium, 65 g carbo., 3 g fiber, 10 g pro.

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(Recipes from the United States Potato Board)

© 2001 Lincoln Times-News  

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