What's summer without your classic potato salad? Believe it or not, potato salad is my ultimate comfort food. My dad was born and raised in Germany, and was "famous" for his German-style potato salad while I was growing up. It was one of his labors of love, and he'd spend a minimum of 4 - 6 hrs in the kitchen making his potato salad. It was always a huge hit at parties, picnics and bbqs among our family and friends. As Daddy's Little Girl, it's no wonder that his potato salad is my ultimate comfort food as it releases a flood of memories with each bite - he had a technique for everything - from pricking the potatoes and boiling them in a precise manner so they turn out firm but not too hard, his secret ingredient (which I will never share outside of my immediate family), and turning the potato salad in such a way as to keep the potato cubes intact and not crush or smoosh the remaining ingredients.
In gearing up for our July 4th weekend, I discovered the following recipe on WholeFoods.com, and wanted to share it with all of you ...
The Best Basic Potato Salad
Potato salad is one of those dishes that can help limit the cost of a summer get-together. Learn to make this one, then try a few of your own special touches--maybe curry powder, chopped hard-cooked eggs, black olives or roasted red peppers? For a mayonnaise-free version, try our Dijon Vinaigrette Potato Salad recipe . For a mayo-and-mustard version, omit the lemon juice and add 2 tablespoons mustard and 1/3 cup chopped pickles.
3 pounds russet potatoes, peeled and cut into 1-inch chunks
Salt and ground black pepper to taste
1/3 cup light or regular sour cream
1/3 cup gluten-free mayonnaise
1/4 cup mixed chopped herbs such as parsley, basil and thyme
2 tablespoons lemon juice
2 ribs celery, chopped
1/2 small onion, chopped
Put potatoes into a pot, cover with salted water and bring to a boil. Reduce heat and simmer 8 to 10 minutes. Be careful not to overcook. Test for doneness by inserting a fork into a potato chunk. It should slide in easily without breaking apart the potato. Immediately drain well and let cool 10 minutes.
Gently toss potatoes with sour cream, mayonnaise, herbs, lemon juice, celery, onion, salt and pepper. Cover and chill before serving.
Per serving (about 8oz/225g-wt.): 270 calories (90 from fat), 10g total fat, 1.5g saturated fat, 10mg cholesterol, 300mg sodium, 40g total carbohydrate (3g dietary fiber, 4g sugar), 4g protein
While this recipe isn't my dad's German-Style potato salad, it's the best basic potato salad, ever! A few final observations ...
- Sour cream and mayonnaise combine to make a tangy, creamy base that goes well with potatoes.
- Fresh herbs are a welcome addition to any salad. Try a mix of basil, parsley, thyme and/or dill.
- Celery and onion add crunch and flavor, and lemon juice contributes brightness.
- This recipe is ready for your own special twist. Once you’ve learned to make this one, try a few inspired touches–maybe curry powder, chopped hard-cooked eggs, black olives or roasted red peppers? For a mayo-and-mustard version, omit the lemon juice and add 2 tablespoons mustard and 1/3 cup chopped pickles.
I can personally vouch for adding curry powder to potato salads and coleslaws ... absolutely yummers!
"Our greatest weakness lies in giving up. The most certain way to succeed is always to try just one more time." Thomas Edison