This salad came to us from a visit one summer day to my brother John. He fixed a feed for us, and his roommate, whose name is forgotten, made a Potato Salad that was simple, yet very taste. It is a cold potato salad.
This salad has very few ingredients. It has no mustard or pickles or any other explicit spices, but presents a clean taste of the potatoes and hard cooked eggs. I think you will enjoy it.
(Brother John’s roommate)
- 3 lb. small red potatoes, cooked.
- 1 cruet Good Seasons Italian or Caesar dressing
- 6-8 hard cooked eggs, coarsely chopped
- salt and pepper to taste
- sour cream to cover.
While still warm, dice and pour dressing over them. When cool, add eggs, salt, pepper and sour cream. Best served at room temperature.
I am assuming that hard cooked eggs are not a problem; if you need help in that area, please send me a comment and I will reply. Likewise, if cooking the potatoes is a problem. I guess I do these often enough that I am assuming all my audience knows how to do these boiling operations.
A different version of a potato salad that I enjoy is a recipe I got from Food Network Giada De Laurentiis called Warm Vegetable Salad. I am giving you a pointer to the salad.
It is surprising how many hits a google search for “Giada Warm Vegetable Salad” returns. It must be growing in popularity.
Giada starts with having you roast your red peppers, and then clean and skin them. Having made this salad a few times, I decided that it was easier to buy a jar of Roasted Red Peppers than to do the job myself. A jar contains about 4 peppers, so I use half the jar, and then freeze the other half; I don’t want it to go bad in the refrigerator. I still have to go over the peppers to check for skin and veins, so maybe I am kidding myself about the work.
Giada says that putting the potatoes into boiling water will cook them in 10-12 minutes; I feel that is misleading – it depends on the size of the potatoes. Generally, when I go shopping, the potatoes are fairly large, and I test them with the tip of the knife for tenderness when I cook them. Sometimes it takes more like 30 minutes to get them tender.
As a result, I have started cutting the potatoes to their final size before putting them in the boiling water; now they tend to be done in the 10 – 12 minute range.
The biggest problem with the salad is that it needs to be made at the last minute, and served immediately. That is hard to do for a larger group, and besides, you want to be talking with your guests and not out in the kitchen.
However, if you decide to take this salad on, believe me the taste is well worth the effort. The lemon brings a bright note to the flavor, and the green beans and roasted pepper add color.