Holiday “must-haves”…Potato Salad!

…and with classic barbecue…potato salad makes a great pairing.
A summer holiday must-have.
Patio or picnic.
Does your kitchen offer any picnic take-out items? Great promotion…whether for outdoor concerts, family outings or elegant escapes.
Potato salad can be so versatile and makes for great Specials…
especially on our Chalkboard Collection
The Menu Shoppe has it covered…
fun tips for great menus and memorable times.
Great pairings with a rustic sandwich.
Potato Salad with Bacon and Barbecue Sauce
4 pounds small red potatoes
1/2 pound lean bacon   *preferably applewood-smoked, thinly sliced
2 tablespoons barbecue sauce
1 1/4 cups mayonnaise
2 tablespoons mustard oil or spicy mustard
2 tablespoons sherry vinegar
2 celery ribs, diced
1 small red onion, minced
1/4 cup chopped parsley
1 tablespoon chopped tarragon
Salt and freshly ground pepper to taste
1/4 cup onion sprouts, as trim (optional)
In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat. Cook until the potatoes are tender, about 35 minutes. Drain the potatoes and, when they are cool enough to handle, slice them in half. Meanwhile, in a medium skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble. In a large bowl, mix the mayonnaise with the barbecue sauce, mustard oil and sherry vinegar. Fold the potatoes into the dressing while they are still warm. Let the potato salad stand, stirring a few times, until the potatoes have cooled and absorbed most of the dressing, about 20 minutes.  Add the celery, red onion, parsley and tarragon to the potatoes and season with salt and pepper. Let stand for an additional 20 minutes, stirring a few times. Trim with the bacon and sprouts, then serve.
Something refined…
Potato Salad with Champagne Vinegar
1 pound fingerling potatoes
2 tablespoons Champagne vinegar
2 teaspoons Dijon mustard
1/4 cup + 2 tablespoons canola oil
2 scallions, sliced
1 shallot, minced
Salt and freshly ground white pepper to taste
In a medium saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until tender, about 15 minutes. Drain and peel the potatoes, then cut them into 1/4-inch coins.  In a bowl, whisk the Champagne vinegar with the mustard. Gradually add the oil, whisking until smooth. Add the scallions and the shallot and season the dressing with salt and white pepper. Add the potatoes and toss to coat. Let stand at room temperature for 10 minutes before serving.
Something uniquely…vibrant!
Purple Potato Salad
2 pounds purple potatoes
2 yellow crookneck squash
1/4 pound tomatillos
1 red bell pepper
1 poblano chili (about 3 oz.)
1 cup orange juice
1/2 cup lime juice
1/4 cup chopped fresh cilantro
Salt to taste
dash of sugar, optional
Scrub potatoes and place on a rack in a 5- to 6-quart pan over about 1 inch boiling water. Cover and steam over medium-high heat until potatoes are almost tender when pierced, about 15 minutes. Rinse squash and trim stem ends. Cut squash in half lengthwise. Set squash on potatoes, cover, and continue to steam until vegetables are tender when pierced, about 5 minutes more. Add boiling water to pan as needed to maintain water level. Let Meanwhile, husk, rinse, and thinly slice the tomatillos. Stem, seed, and dice the red bell pepper and the poblano chili.   When the potatoes are cool enough to touch, peel and cut into pieces no thicker than 1/2 inch. Put potatoes in a wide salad bowl. Add orange and lime juices; mix gently, taste, and if desired add about 1 teaspoon sugar (or to taste).  Add tomatillos, red bell pepper, chili, and cilantro to potatoes; mix gently. Cut squash halves in half lengthwise, add to salad, and mix gently again. Season potato salad to taste with salt. Serve while still warm or at room temperature.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
This entry was posted in bistros, Chalkboard Collection, deli, lounges, luncheon, picnics, salads, snacks and tagged , , , , . Bookmark the permalink.

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