Recipes for Shabbat

Potato Salad

Its summer time, which, for me, means I'm in potato salad mode. My "standard" potato salad, is, of course, very popular but I'm always searching  for a new family favorite. There are two categories that potato salads fall into. The creamy mayonnaise based potato salad and the vinegar-based potato salad. Creamy potato salad almost always has a mayonnaise-based dressing, but the recipe can also contain sour cream, yogurt, or creamed salad dressings. A creamy potato salad is almost always served cold and most vinegar-based potato salads (frequently called German-style potato salad) are coated with a mixture of vinegar, oil, and sugar is usually served warm.

The most essential part of your potato salad is, of course, the potato.

While Russets are the most popular variety used. There are, however, several other varieties that work just as well. Next time try using Yellow Finns,  Yukon Golds, and red potatoes. You can leave the skin on the potato if you like a little extra color in your salad. Just be sure to scrub the outside  thoroughly before you cook them. Potatoes absorb flavors really well when  they're hot, as soon as they are done cooking is the best point to add your  seasonings.

BE CAREFUL. Mayonnaise based potato salad, if left out in the heat or at room temperature for too long can lead to a nasty case of food poisoning. If you're serving potato salad outside, keep the salad on ice, and keep it out of the direct sun light. Since most potato salad can be made well in advance the are the perfect side dish for almost any occasion.

The perfect potato salad recipe is different for everybody. Try one of these amazing recipes and you may just find your own new family favorite.

ORIENTAL POTATO SALAD (pareve)

Dressing:
1/3 cup oil
3 tablespoons rice vinegar
1 tablespoon soy sauce
1 tsp sesame oil
1/2 teaspoon minced garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
1 teaspoon poppy seeds

In a large saucepan, combine 5 cups water, potatoes and 2 teaspoons of
salt. Bring the water to a boil. As soon as the water boils reduce the heat
to a simmer and cover. Cook for 12 to 15 minutes or until the potatoes are
tender but not mushy.

Meanwhile, in blender or food processor combine the oil, vinegar, soy sauce, sesame oil, garlic, peppers and poppy seeds; Process until the dressing is blended. When potatoes are done, drain them well and place them in a large bowl. Add the chopped pepper, celery, green onions and parsley. Pour the dressing over the vegetable mixture and toss to coat all the vegetables. Season with additional salt, to taste. Cover and refrigerate for at least 2 hours to let the dressing flavors blend with the potatoes. Makes 4 to 6 servings. This recipe can be doubled or tripled

HERBED POTATO SALAD (pareve)

Fill large pot with lightly salted water and bring it to a boil. Cook potatoes for 15 to 18 minutes, or until fork-tender. Drain. Pat dry with a towel. Transfer hot potatoes into a large bowl. Drizzle 2 tablespoons olive oil over the top of the potatoes and shake the bowl to coat the potatoes. Season with salt and pepper. Set aside to cool to room temperature. While the potatoes are cooling place the remaining 1/4 cup oil, vinegar, shallot and garlic in a bowl and whisk them together. Season to taste with salt and pepper. Gently stir in thyme, rosemary and 1½ tablespoons parsley. Pour the dressing mixture over the cooled potatoes. Toss gently to mix. Cover. Refrigerate for at least 1 hour or up to 24 hours so that the flavors can blend. Place the potato salad in a serving bowl and Sprinkle the top with the red onions and remaining parsley. Serves 8.

POTATO AND TOMATO SALAD (pareve or dairy)

Fill large pot with lightly salted water and bring it to a boil. Cook potatoes for 15 to 18 minutes, or until fork-tender. Drain and cool. In a large bowl combine the tomato, red onion, parsley, cumin, garlic, and pepper. Mix the vegetables together gently, making sure not to mash the tomatoes. Add the potatoes and mayonnaise to the tomato mixture and mix to combine. Season with salt to taste. Servers 8

BAKED POTATO SALAD (pareve)

In a mixing bowl, combine the potatoes, bean sprouts, walnuts, celery,  radishes, dill weed and parsley. Set the potato mixture aside. In another bowl combine the mayonnaise, lemon juice, mustard and curry powder. Whisk the dressing ingredients together and then pour the dressing over potato mixture. Toss to coat, cover and refrigerate for at least 1 hour for the flavors to combine. Servers 4 to 6.

GAZPACHO POTATO SALAD (pareve)

For more fire add hot-pepper sauce to taste
1 pound (3 medium) potatoes, cut into 3/4-inch cubes

Cook potatoes in 2 inches boiling water, covered, just until tender, about 15
minutes; drain and cool. Prepare Gazpacho Vinaigrette. Gently toss all
ingredients in large bowl. Serves 6

Gazpacho Vinaigrette: In bowl combine the tomato juice, olive oil, lemon
juice, hot pepper sauce, pepper, salt parsley and basil and whisk it to
combine

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.