{"id":885,"date":"2009-05-28T16:19:03","date_gmt":"2009-05-28T16:19:03","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=885"},"modified":"2009-05-28T16:19:03","modified_gmt":"2009-05-28T16:19:03","slug":"confessions-of-a-potato-salad-purist","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=885","title":{"rendered":"Confessions of a Potato Salad Purist"},"content":{"rendered":"

by Guest Blogger Chef Cameo McRoberts<\/span><\/strong><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span>‘Tis the season to reinvent the potato salad. A picnic staple that heats the debate over ‘classic’ versus ‘contemporary’ as much as blue jeans and the little black dress. \u00a0<\/span>Potato salad could be coined the \u201ccarbo-loaded fashionista\u201d of the summer BBQ runway.\u00a0 <\/span>Each season it is reinvented, time and again. The Donna Reed, red checker style with yellow mustard and egg – \u00a0<\/span>the Heidi Klum, German potato spiked with vinegar and\u00a0 <\/span>pork fat –or the Selma Hyak, loaded with \u00a0<\/span>chilies and Latin flair.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Foundations may vary as much accessories, be it red bliss, <\/span>Yukon<\/span>, russet, sweet, purple, baked, boiled or steamed. Properly cooked potatoes make all the difference: creamy throughout but not overcooked. Keep it cool at parties! Keep in mind that the starches in potatoes can be as harmful as the mayo when heated by the sun.\u00a0 <\/span><\/span><\/p>\n

\u00a0<\/span><\/p>\n

Trends come and go but the important thing to remember is construction and style is the true test of a well-dressed salad. \u00a0<\/span>Let your salad drink up the dressing and season it well.\u00a0 <\/span><\/span><\/p>\n

\u00a0<\/span><\/p>\n

For fear of dragging out the fashonista analogy any longer, remember to play to your audience and the occasion: for family picnics stick with a classic but do it with charm and finesse, for a BBQ with friends try out the newest potato on the block by zesting up your pots with curry and fresh herbs.\u00a0 <\/span>But don’t over do it! Like Coco Channel says, the secret to accessorizing is to take one thing off before you leave the house. Here’s to a summer full of good cheer, good taste, lots of sunscreen and not ending up on the ‘worst dressed’ list. <\/span><\/p>\n

\u00a0<\/span><\/p>\n

————————————————–<\/span><\/p>\n

Thanks Cameo for a fun blog on a summer classic. I love old school \u201cmom-style\u201d super mayo laden potato salad \u2013 but to the waistline, it\u2019s not so friendly! So for a tasty potato salad that will keep you looking at your fashionable best here is one of my favorite potato salad recipes \u2013 a great mayo\u2019less salad to take or serve at any outdoor get together. \u2013 Kathy <\/span><\/p>\n

\u00a0<\/span><\/p>\n

Summer<\/span><\/strong> <\/span><\/strong>Garden<\/span><\/strong> Potato Salad with Feta Vinaigrette<\/span><\/strong><\/p>\n

You\u2019ll want to dress your potatoes while still warm to soak up all the dressing! This is a great salad to serve as a side-kick to grilled chicken, steak or fish.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Makes 8 cups<\/span><\/p>\n

\u00a0<\/span><\/p>\n

2 pounds red potatoes, cut in 1-inch pieces (about 6 cups)<\/span><\/p>\n

2 tablespoons red wine vinegar<\/span><\/p>\n

1\/4 cup extra virgin olive oil<\/span><\/p>\n

1 tablespoon <\/span>Dijon<\/span> mustard<\/span><\/p>\n

2 tablespoons chopped fresh oregano<\/span><\/p>\n

1\/2 teaspoon Kosher salt<\/span><\/p>\n

1\/4 teaspoon coarse ground black pepper<\/span><\/p>\n

1\/2 cup halved pitted calamata olives<\/span><\/p>\n

1 cucumber, peeled, seeded and diced<\/span><\/p>\n

1\/2 cup chopped roasted red peppers (or sub fresh peppers)<\/span><\/p>\n

1 small green pepper, diced<\/span><\/p>\n

1\/2 cup finely diced red or sweet white onion<\/span><\/p>\n

4 ounces feta cheese, crumbled (about 1 cup crumbled cheese)<\/span><\/p>\n

1\/4 cup chopped fresh Italian parsley<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Steam potatoes until very tender, about 12 – 14 minutes.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Meanwhile, in a large bowl make the dressing by whisking together the vinegar, olive oil, <\/span>Dijon<\/span>, oregano, salt and pepper.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

When potatoes are still warm, toss them with the dressing and set aside until cool, then stir in the remaining ingredients.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Copyright \u00a9 2009 Kathy Casey Food Studios <\/span><\/p>\n

\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

by Guest Blogger Chef Cameo McRoberts \u00a0 \u00a0‘Tis the season to reinvent the potato salad. A picnic staple that heats the debate over ‘classic’ versus ‘contemporary’ as much as blue jeans and the little black dress. \u00a0Potato salad could be coined the \u201ccarbo-loaded fashionista\u201d of the summer BBQ runway.\u00a0 Each season it is reinvented, time […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[566,591,11857,11861,11866,592],"class_list":["post-885","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","tag-cameo-mcroberts","tag-potato-salad","tag-recent","tag-salads","tag-sides","tag-summer-garden-potato-salad"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/885","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=885"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/885\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=885"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=885"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=885"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}