Some interesting potato salad ideas.

We've loved Jenise's Potato Salad for Adults, but NPR has published four versions with some real interest:

http://www.npr.org/templates/story/stor ... =105166775



Lemon Grass And Ginger Potato Salad

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Susan Russo for NPR

Lemon grass is a Southeast Asian herb with a fresh, delicate lemon aroma and flavor. It is used frequently in Indonesian, Vietnamese and Thai cooking. Paired with spicy ginger and cool mint, it makes potato salad seem exotic.

Makes 4 to 6 servings

2 pounds red bliss potatoes, peeled and cut into 1-inch chunks

2 stalks lemon grass*

2 scallions, thinly sliced (plus extra for garnish, if desired)

2 teaspoons grated fresh ginger

2 teaspoons rice vinegar

1 tablespoon sesame oil

1 tablespoon water

1/2 jalapeno pepper (the more seeds, the hotter the flavor)**

2 tablespoons finely chopped fresh mint (plus extra for garnish, if desired)

Scrub the potatoes well, rinse thoroughly and pat dry. Peel and cut into 1-inch pieces. Add to a medium-size pan of water. Bring to a boil, reduce to a simmer and cook until potatoes are tender when pierced with a knife, yet still hold their shape, 8 to 10 minutes. Drain and cool.

To prepare the lemon grass, remove the tough outer layers of the stalk. Once you reach the tender middle, mash it lightly with the side of a large knife to release its oil and fragrance. Then mince it.

In a small bowl, combine all ingredients except potatoes.

Place cooled potatoes in a large bowl. Pour lemon grass sauce over the potatoes and toss well until evenly coated. Garnish with additional finely chopped scallions and fresh mint, if desired. Serve at room temperature or slightly chilled.

Note: If you find raw onions too pungent, soak them in hot water for 2 minutes and drain before adding to the salad.

*Lemon grass is available at Asian specialty markets, organic markets and some major supermarkets. If you can't find lemon grass, substitute 1-1/2 teaspoons lemon zest with a splash of lemon juice.

**Jalapeno peppers are mildly hot. When de-seeding any hot peppers, it's a good idea to wear gloves. Cut off the top of the pepper; slice in half, lengthwise. Using the tip of a knife, remove as many seeds as desired. Then dice.
Arugula Pesto Potato Salad

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Susan Russo for NPR

Substituting peppery arugula for basil in pesto may not be traditional, but it sure is chic. If you're not going to use the pesto immediately, pour it in a small airtight container and cover with a layer of olive oil. This will prevent the pesto from turning brown.

Makes 8 to 10 servings

4 pounds red bliss potatoes, peeled

2-1/2 cups arugula

1/4 cup grated Parmesan cheese, plus 2 tablespoons

1/4 cup walnuts or pine nuts, plus 1 tablespoon

2 tablespoons water

A generous seasoning of salt and freshly ground black pepper

1/4 cup extra virgin olive oil, plus 1 tablespoon

Scrub the potatoes well, rinse thoroughly and pat dry. Peel and cut into 1-inch pieces. Add to a medium-size pan of water and bring to a boil. Reduce to a simmer and cook until potatoes are tender when pierced with a knife, yet still hold their shape, 8 to 10 minutes. Drain and cool.

Add arugula, cheese, nuts, water, salt and pepper to a food processor. Pour olive oil though processor chute (or add to other ingredients if yours doesn't have a chute), and process until smooth.

Place cooled potatoes in a large bowl. Pour pesto over potatoes, and toss gently until well coated. Before serving, drizzle with 1 tablespoon extra virgin olive oil and sprinkle with 1 tablespoon toasted nuts and 2 tablespoons grated Parmesan cheese. This potato salad tastes best when served slightly warm or at room temperature.
String Bean And Potato Salad With Prosciutto

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Susan Russo for NPR

Our family cookouts always featured my grandmother's Italian-style potato and string bean salad seasoned simply with extra virgin olive oil, red wine vinegar and fresh summer herbs. I don't think she would mind that I added salty, tender prosciutto for some flair.

Makes 4 to 6 servings

2 pounds red bliss potatoes, with skins

1/2 pound string beans, trimmed and cut into 2-inch pieces

1 tablespoon extra virgin olive oil

1 tablespoon red wine vinegar

1 tablespoon water

2 teaspoons lemon juice

1/4 teaspoon crushed red pepper flakes

Salt, to taste

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh parsley

2 ounces prosciutto, torn into thin strips

Scrub the potatoes well, rinse thoroughly and pat dry. Cut into 1-inch pieces. Add to a medium-size pan of water. Bring to a boil, reduce to a simmer and cook until potatoes are tender when pierced with a knife, yet still hold their shape, 8 to 10 minutes. Drain and cool, saving the water.

Place string beans in boiling potato water for 2 minutes. Drain and plunge into a bowl of ice water. (This will let them retain their vivid green color.) Drain and pat dry before assembling salad.

To make the dressing, whisk all of the remaining ingredients except prosciutto in a small bowl and set aside.

To prepare the salad, place cooled potatoes, string beans and prosciutto strips in a large bowl. Pour dressing over salad, and gently toss until well-coated. Garnish with additional herbs, if desired. Serve at room temperature or slightly chilled.
Patriotic Potato Salad

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Susan Russo for NPR

This red, white and blue potato salad will be the star attraction at any Fourth of July cookout. All-blue potatoes are slightly starchier but the same color as purple Peruvians, which are technically fingerling potatoes — smaller, thinner potatoes. Both work well, and both get their brilliant color from iron. Once cooked, the color will fade, but try this trick to minimize fading: Add a couple of splashes of white vinegar to the cooking water.

Makes 4 to 6 servings

2 pounds total Yukon gold, red bliss and all-blue or purple Peruvian* potatoes, with skins

A couple of splashes of white vinegar

2 tablespoons olive oil

2 tablespoons white balsamic vinegar**

1 tablespoon water

2 tablespoons fresh basil, thinly sliced

2 tablespoons parsley, thinly sliced

6 to 7 cranks of freshly ground black pepper

A generous sprinkling of salt, to taste

2 stalks celery, diced (about 1/2 cup)

4 radishes, very thinly sliced (about 1/4 cup)

Scrub the potatoes well, rinse thoroughly and pat dry. Cut into 1-inch pieces. Add to a medium-size pan of water (with a couple of splashes of white vinegar, if desired). Bring to a boil, reduce to a simmer and cook until potatoes are tender when pierced with a knife, yet still hold their shape, 8 to 10 minutes. Drain and cool.

Meanwhile, whisk olive oil, white balsamic vinegar, water, herbs, salt and pepper in a small bowl. Set aside.

Drain potatoes and place in a large bowl. Add celery and radishes. Pour vinaigrette over the potatoes, and toss gently until well-coated. Serve at room temperature or chilled.

*Blue and purple potatoes are available at specialty markets as well as many major supermarkets.

**White balsamic vinegar is made from white wine vinegar and grapes. Because it is milder than traditional brown balsamic vinegar and doesn't stain food, it's preferable for this colorful salad. It can be found at specialty markets and many major supermarkets. Rice vinegar can be substituted.

Bob, her third one is very similar to my favorite one. Mine doesn't have red pepper flakes or proscuitto but those additions might be nice. The one with the arugula pesto sounds amazing. I think I'll have to try that next. Thanks for posting.

Susan Russo for NPR

This red, white and blue potato salad will be the star attraction at any Fourth of July cookout. All-blue potatoes are slightly starchier but the same color as purple Peruvians, which are technically fingerling potatoes — smaller, thinner potatoes. Both work well, and both get their brilliant color from iron. Once cooked, the color will fade, but try this trick to minimize fading: Add a couple of splashes of white vinegar to the cooking water.

Bob, I have never had a purple potato fade. The only way I have cooked them however, is roasting, along with red, white potatoes, red and orange bell peppers, evoo, s&P. The color actually intensifies and the whole dish just pops with color. I don't care much for them and use them mainly for the WOW factor.

[Jenise]

Bob, had to ignore your post for a few days, I just couldn't bear to think about eating or even wanting to eat. But now that I can, I want potato salad with lemon grass and ginger! That's a very interesting combination and unlike anything I've ever had, but as someone who adores potato salad, and who inspite of my XXX Adult salad basically makes most of my potato salads without mayo or sour cream but only with O & V, all of these are straight up my alley. I actually think most people don't realize how healthful AND interesting a potato salad can be without the creamy white stuff. What you've offered here and four ways to drive the point home. Can't wait to try lemon grass...mmm!

Some other ways to make a great potato salad with a vinaigrette: 1) Burgundian style. Slices of waxy potato (like the red bliss used in your recipes) are poached until just cooked and then combined while still warm and with the power to wilt while cooling chopped shallots, then lots of chopped parsley and chives, oil, vinegar and splash of white wine. 2) Light and fresh middle eastern: waxy potato again with lemon juice, olive oil, garlic and fresh mint. 3) Erika Bischoff style. Erika was a German mother who lived across the street from us when I was in high school, and it was she who basically introduced me to the idea of a no-mayo potato salad. Cooked red or white potatoes were diced and broken apart (broken surfaces absorb dressings better than knife-cut ones), drizzled with red wine vinegar, canola oil, salt & generous black pepper are then combined with sliced green onions and chopped hard-cooked egg. 4) Another that comes to mind under this topic is possibly the most elegant of all, an idea I wish I could claim was original but which must be credited to Michael Chiarello of Napa Style on the much lamented Food Network: yukon gold wedges are poached in water till half done then tossed with olive oil and turned out on a cookie sheet and baked until cooked through and crispy on the outside, turned out onto a platter, and then topped with an uncooked concoction of shaved fennel and green cabbage tossed with dijon mustard, oil, and vinegar and tarragon. FABULOUS, and pretty darned gorgeous too for entertaining.

Anyway, thanks for the ideas from NPR.