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No May potato salad

post #1 of 9
Thread Starter 

I was looking for something a little healthier to eat this summer instead of a regular potato salad. Maybe something w/ red potatoes or sweet potatoes. Just stuck on a dressing that would be interesting.

 

Thanks!

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post #2 of 9

In the brand new The Book of Tapas,* there's a great recipe for what the authors call a Cauliflower and Shrimp Salad. But you could, as you'll see by the ingredients list, just as easily call it a potato salad.

 

I made it using new potatoes, sliced thickly. And, as presented, the salad is a little bland. But a little Piment d' Espellette sprinkled on each portion perked it up nicely. A little chopped dill would likely work as well.

 

Cauliflower and Shrimp Salad

 

1 cucumber, peeled and sliced (I split it, deseeded it, and sliced into half-moons)

1 tbls white-wine vinegar

3 tbls extra virgin olive oil

1 small cauliflower (I used half of one), broken into florets

2 cooked potatoes, peeled (I left the skins on)

5 oz cooked large shrimp, peeled

3 tbls mayonnaise

2 hard-boiled eggs, shelled and cut into wedges

Salt

1 tbls chopped parsley, to garnish

 

Put the cucumber in a bowl, sprinkle with salt and set aside for 30 minutes. In a salad bowl, beat the vinegar and oil together with a pinch of salt using a fork.

 

Meanwhile, bring a large pan of salted water to a boil. Add the cauliflowers florets and boil for 10 minutes, or until they are just tender but still firm to the bite. Drain them well and pat dry (I shocked them in ice water, first).

 

Rinse the cucumber slices and pat dry with paper towels. Add the cucumber, cauliflower florets, potatoes and shrimp to the bowl and gently mix togehter. Add the mayonnaise and mix together again. Arrange the hard-boiled egg wedges around the salad, garnish with parsley, and serve.

 

Serves 8 as a tapas.

 

*The Book of Tapas, written by Simone and Ines Ortega, Phaidon Press, 2010

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 9

I don't see mayo based salads as any worse than a vinaigrette based dressing. Though you can argue you use less of the vinaigrette per serving. Maybe.

 

You should also look into a boiled dressing, a historic dressing of the South before commercial mayonnaise was common. I'm quite fond of it as the basis for many refrigerated salads including potato and it's down right the best way to make a chicken salad.  Boiled is a misnomer though as you don't boil it.

post #4 of 9

Cooked dressing is very good.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 9

can use a yogurt base. not sure how many calories your saving but it sounds healthier.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #6 of 9
Thread Starter 

love the recipe and of course the feedback. Thank you!

post #7 of 9

Here is a recipe for old-fashioned boiled dressing, which can be used in potato salad, or over salad greens.

 

From “The Gift of Southern Cooking”, by Edna Lewis

 

Boiled Dressing      Yield: 2 cups

 

1 cup cider vinegar

3 egg yolks

2 tsp. granulated sugar

1 tsp. dry mustard

2 tsp. all-purpose flour

1/8 tsp. cayenne pepper

1 tsp. salt

½ tsp. freshly ground pepper

1 Tbsp. unsalted butter

1 1/3 cup  heavy cream

 

Pour the vinegar into a saucepan and bring to a boil. Put the egg yolks into a small mixing bowl and stir in the sugar, mustard, flour, cayenne, salt and freshly ground black pepper. Slowly stir the boiling vinegar into the egg yolk mixture. Pour the dressing back into the saucepan and cook, stirring constantly, over medium heat until it thickens and begins to bubble. Remove from the heat and add the butter, stirring until it is melted and absorbed into the dressing. Stir in the cream and cool completely. Cover and refrigerate. Will keep two weeks. 

post #8 of 9

Sounds really good, but, is it healthier than traditional mayo dressing?

post #9 of 9

Funny, we just had a warm potato salad for dinner last night, here's the recipe.

 

- boiled potatoes cut into cubes (piping hot)

- chopped boiled egg

- greek olives

- finely chopped scallion (or red onion)

- tomato wedges

- fresh oregano

- fleur de sel

- olive oil

- red wine vinegar

- freshly cracked pepper

 

Combine all the cold ingredients and then add the hot potatoes.  I also added a few fresh baby spinach leaves because I had them laying around and it was excellent.  We also ate our salad with a can of smoked sardines on the side.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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