You Say Po-Tay-To, I say Potato…Salad

Summer gatherings, food and family (friends)…three staples of many three day week ends over a holiday.  This seems to have been around since the beginning of time when Moses got everyone together for a little manna and Mogen David.

One of these includes an ingredient that I remember always being a part of any summer picnic or outing.  Potato Salad.  One of the most traditional and unhealthy staples of the All-American  Red, White and Blue Picnic or celebration we know…along with arguments over politics and religion, those strange relatives we see only at these gatherings and over indulgence.

It seems like we do not have this delectable delight of fat laden “salad” as often as we used to, or at any time other than the aforementioned gathering. Perhaps it is because it is full of Mayo, which should not be in the heat to begin with (although with the advent of rolling 50 gallon coolers, we should be able to cover that objection) and many of us are looking at what we eat in a little healthier perspective lately.  (Hell, when I was young we had all the potato salad we wanted, drenched in Mayo, sitting out in the sun, and washed it down, not with “lite” beer, but Bud, Miller, PBR, Stag, Schlitz or any other full figured beer!)

With that in mind, here is a great potato salad that does not have any mayo, butter, or other fatty based main ingredients…for the most part.  I am not saying this is fat free, South Beach friendly or Weight Watcher approved.  But I am saying that it is really good and a nice alternative…if you are looking for one.  It is a recipe from the Food Network, and you can take this basic recipe and add “extras” to your liking…such as green or red peppers, tomatoes, jalepenos, olives, walnuts or if so desired even blue cheese crumbles or feta…it can be up to you.  So next time you have a craving for Potato Salad, give this a go…


  • 4-5 sprigs of tyme
  • 4-5 sprigs of parsely
  • 3 sprigs of rosemary (Can you have too much Rosemary?)
  • 1 Bay leaf
  • 1 cup dry white wine
  • 3 cloves garlic smashed
  • 1.5 pounds of small red potatoes, washed
  • 1 Tblsp kosher or sea salt
  • 4 ribs celery, sliced thinly
  • 5-6 green onions slice thinly, green and white parts
  • 3 Tblsp finely diced parsley


  • 1/4 cup white wine vinegar
  • 1 Tblsp whole grain mustard
  • 2 tspn kosher or sea salt
  • Freshly ground pepper
  • 1/2 cup extra virgin olive oil.
  1. Potatoes: Tie the rosemary, tyme, parsley and bay leaf together in a bundle and place in a pot, large enough to boil the potatoes. Add the wine and the garlic.  Slice the potatoes into 1/4 inch slices, rounds, and add to the pot.  Cover the potatoes with cold water by 1/2 to 1 inch, add salt and bring to a boil over medium high heat.  Simmer uncovered until the potatoes are tender, still firm, but not mushy like when your grandma used to boil the hell out of everything…including your grandpa.  This will take about 5 minutes or so.  Drain and discard the herbs.
  2. Meanwhile, make the dressing by whisking the vinegar, mustard, salt and pepper in a mixing bowl.  Gradually whisk in the oil making a smooth and slightly thick dressing.
  3. Mix, fold or just dump the warm potatoes in with the dressing, keeping the potatoes from breaking up.  Add the celery and set aside to cool.  Before serving add the green onions and parsley to the salad and serve with a smile.  You have done your part to serve up a wonderful dish that will not tip the scale into never-never land!

NOTE: For an All-American salad, use Red, White and Purple (Blue) potatoes.  Again, the small ones make for a crunchier tastier salad.

Serve up with a can of Stag beer and celebrate and enjoy life…you deserve it!

Published in: on July 6, 2010 at 9:58 am  Comments (1)  

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One CommentLeave a comment

  1. great dish and easy to make


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