The Daily Southerner, Tarboro, NC

Food

June 26, 2013

American Classic

Potato salad is the perfect dish for a picnic or potluck

TARBORO — No picnic or potluck is complete without potato salad. Whether it's served warm, cold, creamy, cheesy or with a splash of vinegar, the dish is a true American cookout classic.

Potato salads are easy to make and even easier to pack full of flavor. Craft your own potato salad by cutting a delicious, Idaho(r) potato into cubes with the skins still on. Boil in water for about 8 to 15 minutes, then check for doneness by piercing a cube with a fork or skewer. If the fork goes through the potato with little resistance, drain the potatoes and return them to the pot. Add your favorite dressing and ingredients while the potatoes are still warm. Warm potatoes more easily absorb the delicious dressing.

These decadent dishes are best eaten the day after they're made to give the flavors time to meld. When you're ready to serve your potato salad, keep it cold by placing your serving dish in a larger bowl filled with ice.

Family meals are always better with delicious, flavorful potatoes. Always look for the "Grown in Idaho" seal to be sure you're buying genuine Idaho potatoes. For more recipes for salads and other potato dishes, visit www.IdahoPotato.com.

Potato Picnic Salad

Yield: 6 to 7 servings

For the Salad Dressing

    1/3     cup red wine vinegar

    1     teaspoon Dijon mustard

    1/4     teaspoon salt

    1/4     teaspoon pepper

    1     clove of garlic, chopped

    2/3     cup olive oil

For the Salad

    3     pounds Idaho potatoes, about 7 medium

    1/2     pound cooked green beans

    12     cherry tomatoes

    2     hard boiled eggs, peeled

    1     cup cooked corn kernels

    1/4     cup minced celery, about 1 stalk

    1/4     cup pitted black olives

    2     tablespoons fresh parsley, chopped

For salad dressing, combine vinegar, mustard, salt, pepper and garlic in a large salad bowl. Whisk in olive oil and set aside.

For the salad, bring 2 quarts of water to a boil in large saucepan. Cook unpeeled potatoes in water for about 15 minutes until just fork tender. Drain potatoes and cool immediately under cold running water. While potatoes are cooling, cut green beans into 1-inch pieces; halve cherry tomatoes and quarter eggs. Combine beans, tomatoes and eggs with cooked corn and celery in bowl with the salad dressing. Peel cooled potatoes, then cut into 2-inch pieces and toss with the dressing.

Sprinkle salad with olives and chopped parsley just before serving.

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