Thursday, July 1, 2010

Happy 4th Of July! Summer Potato Salad Recipe!

Happy 4th Of July Divas!

I'm getting ready for my big trip to Japan (stay glued to Domestic Divas for my live blogging travel updates), but before I leave, I thought I'd post my recipe for my Summer Potato Salad.  Kuzak loved this dish so much, he insisted that I post it on my blog.  This is a fresh, light take on the traditional potato salad (which if you ask me, can be mushy and bland).  It's perfect for those divalicious BBQ's I know you're all planning! 

The special ingredients that make this potato salad rock n roll?

I use baby Yukon gold potatoes--they maintain a firmer texture when cooked (no mush around here!)--and spring onions instead of the traditional white or red onion (fresher, lighter).  I also toss in great spices like tumeric (a renowned anti-inflammatory that gives the salad great yellow color without adding eggs), smoked paprika for smokey flavor and a pinch of cayenne pepper for some bite.

This potato salad is the perfect accompaniment to any summer BBQ, it's a cinch to throw together and sure to be a crowd pleaser.  I served it along with succulent barbecued chicken and grilled zucchini for a delicious summer feast!

Summer Potato Salad
Serves 4-6 people
Cooking time: 35 minutes 

1 1/2 pounds baby Yukon gold potatoes
1/4 cup mayonaise
1 tablespoon whole grain mustard
1 tablespoon apple cider vinegar
1/4 teaspoon tumeric
1/2 teaspoon pimenton (smoked paprika)
pinch of cayenne pepper
2 tablespoons fresh parsley, chopped
1/2 cup spring onions, chopped
1/2 cup celery, chopped
salt and pepper

To cook the potatoes, bring a pot of water to a boilAdd the potatoes and cook for about 10-15 minutes, until they can be barely pierced with knife.  Strain and cover with a towel to allow them to steam for another 15-20 minutes.

Meanwhile, whisk together the mayonnaise, apple cider vinegar, mustard, tumeric, pimenton, cayenne pepper and parsley.  Season to taste with salt and pepper.

Once the potatoes are cool enough to handle, halve or quarter them depending on their size.  Place in a mixing bowl and cover them with the dressing to keep them moist.  Then, add the spring onion and celery.  Toss and check seasoning (salt and pepper).

Refrigerate for at least an hour to allow the ingredients to blend together.  Serve cold or at room temperature.  Enjoy!

Note: Potato salad may be made up to a day in advance and stored in the refrigerator.  If it dries out at all, add more mayonnaise before serving.

Source For Ingredients
baby Yukon gold potatoes, organic mayonnaise, whole grain mustard, organic celery, spring onions and organic parsley from Trader Joe's

organic tumeric, pimenton, cayenne pepper from Whole Foods

organic apple cider vinegar from the Hollywood Farmers Market

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