Tuesday, May 29, 2012

Take Two - Sweet and Spicy Potato Salad

From the kitchen of One Perfect Bite... Having worked on new versions of macaroni and cucumber salad, it would have been poor form not to include a riff on classic potato salad as well. I saw this recipe in the latest issue of Food and Wine magazine and thought I'd give it a try. It is much like a traditional potato salad, save for the addition of smoked paprika and finely diced radish, and the absence of eggs. The salad is pleasant and its flavors are nicely balanced, but the changes are subtle and the salad, in its new form, doesn't really give the old standard a run for its money. I make potato salad several times a year, so, I'm always looking for new ways to make or improve it. Several years ago, I began to use the microwave to cook potatoes that were going to be used in salads. I found the microwave produced nicely formed cubes of potatoes that kept their shape when mixed with other ingredients. I film the bottom of a microwave container with water and cook medium-sized, halved but unpeeled, potatoes on HIGH power for 15 to 20 minutes. Once they can be pierced with the tip of a knife, I peel them and proceed with whatever recipe I'm using. I haven't had a goopy salad since I started using this method. If you are looking for a new way to prepare potato salad, I hope you will give this version a try. It will neither make or break your reputation as a cook, but I think you might enjoy it. Here's the recipe.

Sweet and Spicy Potato Salad...from the kitchen of One Perfect Bite courtesy of Brian Perrone via Food and Wine magazine

3 pounds medium Yukon Gold potatoes, halved but not peeled
1/2 cup mayonnaise
1/4 cup sweet pickle relish
1 tablespoon white vinegar
1 teaspoon dry mustard powder
1/2 teaspoon sweet smoked paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
6 red radishes, cut into 1/3-inch dice
3 celery ribs, cut into 1/3-inch dice
1/2 medium red onion, cut into 1/3-inch dice


1) Place potatoes in a large pot and cover with water. Add salt and bring to a boil. Cook over moderately high heat until tender, about 20 minutes. Drain potatoes and return them to pot. Shake pot over moderately high heat for about 10 seconds to dry potatoes. Transfer potatoes to a large rimmed baking sheet and let cool completely. When cool, peel potatoes and cut into 1-inch pieces.
2) Combine mayonnaise with the relish, vinegar, mustard powder, paprika, black pepper, cayenne, radishes, celery and onion in a large bowl. Blend well. Gently fold in potatoes and season with salt. Refrigerate potato salad for at least 4 hours or overnight. Serve cold or lightly chilled. Yield: 6 to 8 servings.

Make Ahead The potato salad can be refrigerated for up to 2 days

One Year Ago Today: Mango Salsa

Two Years Ago Today: Sour Cherry Gelato

Three Years Ago Today: Blueberry Fool


Ginny Hartzler said...

This looks real interesting, I may try it without the paprika. I'm surprised at the microwave story, I guess it steams them. I really need to try more things in the microwave. I just got some Orka oval silicone microwave steamers, I will see. I'm trying broccoli first.

Priya Suresh said...

Prefect salad for this hot weather.

Lenia said...

A delicious salad, healthy and light!Greetings,dear Mary!

My Unfinished Life said...

potato of my fav vegetable so glad u came out with a salad version of this....looking at this makes my mouth water :)


Anonymous said...

What a perfect looking potato salad my friend - great flavour mix :D

Choc Chip Uru

Alessandra said...

Yummy salad Mary! By celery ribs do you mean the stalks?


Diane said...

I often make a hot potato salad but this sounds quite delicious so maybe it is time to make a change. Diane

Kim said...

It's always good to change the classic! I've always love potato salad but in recent years, I'm much found of versions without mayo, it's lighter and you actually taste more the potato (or the lemon I put in...)

Unknown said...

Ooohh... smoked paprika.. I don't think that spice gets used often enough :) And I use the microwave for par-cooking potatoes all the time. Saves time, if nothing else!

Valerie Harrison (bellini) said...

I don't know anyone who doesn't love potato salad in one way or another Mary.

Anonymous said...

I love the sound of these spices - lovely potato salad
Mary x

Suzie said...

This recipe sounds good, I like that it's different. I do cook my potatoes in the microwave too, I think I read that a long time ago. Making the recipe is faster too :)

Rita said...

I have never been happy with my potato salad; maybe yours is the answer.

Barbara said...

Nice tip for cooking potatoes, Mary. And sorry this recipe wasn't quite up to snuff. I stick pretty much with my mother's old fashioned recipe.

Tricia @ saving room for dessert said...

I just love the spicy element! I will have to give this a try. Have a great week!

A Paix√£o da Isa said...

essa salada de batata esta 5* eu adoro batatas mas doce assim ainda nao fiz mas adorei bjs

What's next said...

I love a good potato salad, I will be trying this!

Claudia said...

I always overcook my potatoes for salad. Must try your microwave method. Love that it keeps and love a bit of spice! Thinking it can still be jazzed up?

Joanne said...

Smoked paprika is kind of my favorite seasoning at the moment so I need to try this!

Coleens Recipes said...

THANK YOU for the tip on microwaving the potatoes, what a great idea.

QembarDelites said...

My family eat more potato wedges than potato anything else unless those added into bread count, this looks like a great recipe to try, have to try cooking with the microwave method, sounds fool proofed.

Zee said...

Loving this salad Mary! I really like the addition of paprika in it

Zee said...

Loving this salad Mary! I really like the addition of paprika in it

Hbeautytips8 said...

Yummy, i love it.. great blog.

Related Posts with Thumbnails