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Happy-Gourmand

Life after German Potato Salad

by - Story: 19859


I have nothing against German potato salad, but I like to have variety in my life. That traditional creamy concoction made with boiled potatoes has its place but on days when the thermostat is about to blow its top, something more refreshing seems more fitting. The potatoes for these recipes are roasted – this can be done in the oven, or in your BBQ in a foil paper pouch if you don’t want the added heat inside.

Here are two simple recipes for you to make this summer. The first one will hold better in the harsh summer heat for your outdoor picnic and/or BBQ since there is no dairy in it and the second one will be just fine if you stay home and have the use of your fridge.

To make it really fun, think up a theme for your picnic or patio dinner. You can add a flavoured drink, a table centrepiece or a special dish to celebrate a holiday or enjoy ethnic food. Try a red and white potato salad for Canada Day!

Grainy Mustard & Balsamic Roasted Potato Salad

Serve 6 people
1 kg baby Red Potatoes
1 clove of Garlic chopped fine
60ml Grainy Mustard (Not sweet )
80ml Balsamic Vinegar
150ml of Extra Virgin Olive Oil
1 pack of Fresh Oregano (2 to 3 branches)
1 sprig of Parsley chopped fine
1 TSP dry Oregano
Salt & Pepper

Roast your potatoes whole or cut in the oven at 400F until they are cooked.
In a large bowl, pour all the ingredients over your hot potatoes and toss everything together. Then let it cool off. This recipe tastes better if it is served at room temperature. If you do this the day before, it tastes totally different - not bad, but different. You can add any veggies you like to this recipe, like slightly cooked green beans, red onion, red pepper etc. I also like to add raw radishes…

Roasted Potato Salad with Creamy Roasted Garlic & Basil Dressing

Serve 6 people
1 kg baby purple potato
1 head of Garlic
Dijon to taste
250ml Sour cream
100ml Plain Yogurt
100ml Cream 35%
1 pack of Fresh Basil (2 to 3 branches)
1 sprig of Parsley
50ml of Extra Virgin Olive Oil
Salt & Pepper

Roast your potatoes whole or cut in the over at 400F with your whole head of garlic, until everything is cooked and let everything cool off. The garlic may be ready before the potatoes. Remove every clove from the head of roasted garlic and add this with all remaining ingredients in the food processor and whiz away. This dressing tastes better if it is served cold out of the fridge, so wait until your potatoes are at room temperature to add your dressing. You can add any veggies you like to this recipe, like peas, cherry tomatoes, green onions, etc… I also like to add raw radishes to this one.


More Happy Gourmand articles

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About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."

 

E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com

 



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The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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