Sunday, August 9, 2009
OLD-FASHIONED POTATO SALAD AND CONFETTI COLE SLAW
Summertime seems made for barbecues and cold salads are a traditional accompaniment to hot dogs, hamburgers, chicken, and pulled pork. I have to confess upfront that I'm not a huge fan of these mayonnaise-laden salads. I generally can't eat them until they've chilled overnight and the dressing has been soaked up by the potatoes or pasta or vegetables. That isn't to say I don't love mom's recipe for potato and macaroni salad; I'm just not a lover of mayonnaise.
Since Larry loves coleslaw and macaroni and potato salad and can't imagine having a hot dog with at least one--and preferably ALL of the above--I do make these side dishes a few times in the summer. I decided to try someone else's recipe for potato salad and a new recipe for coleslaw this time. Without apologies, I have to say mom's potato salad recipe is far better than this one, which is a bit tangier. That is not to say that it wasn't tasty--just different. The coleslaw was less sweet than what you'll get commercially prepared. That I liked better. If you're looking for a new spin on an old dish, give these a try.
Old-fashioned Potato Salad- Makes 6 cups
2 lbs red potatoes, scrubbed, cut into 3/4 inch chunks
2 T cider vinegar
1 tsp salt
1/2 tsp pepper
scant 1/2 cup mayonnaise
1/4 cup sour cream
1/2 tbs Dijon mustard
2 stalks celery, coarsely chopped
1/4 cup chopped red onion
In a large pot, cover the potatoes with water and bring to a boil. Reduce heat and cook for 15 minutes. Drain, then toss with the vinegar, salt, and pepper and bring to room temperature.
In a large bowl, whisk together the rest of the ingredients. Add the potatoes, tossing gently to combine. Refrigerate until ready to serve.
Confetti Coleslaw-Makes 8 cups
1/2 cup mayonnaise
2 tbs white wine vinegar
1 1/2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper
4 cups shredded green cabbage
2 cups shredded red cabbage
1 1/2 cups shredded carrots
1 each red and yellow pepper, shredded
1/2 cup thinly sliced scallions
In a large measuring cup, whisk together the mayonnaise, vinegar, mustard, salt, and pepper. Add the shredded vegetables to a large bowl. Pour on the dressing, tossing to combine. Refrigerate until ready to serve.