Red and White Potato Salad with Radishes
Today I am continuing with my "Is My Face Red (and White)" challenge. Canada Day is less than a week away and as stated in this previous post not only will we be wearing red and white T-shirts and sun hats at the MTBT household this year (the colours of the Canadian flag), but, we will also be enjoying a feast of red and white dishes... from appetizers to dessert. I have dreamed up a red and white menu that would make our ancestors proud and one that celebrates the Canadian spirit. After all what is a celebration without food!!! And what is Canada Day without red and white somewhere in the picture, or as in this case the star of the show. . I will share the final meal on Canada Day with the main dish and dessert...all dressed in their best red and white finery.
First up in our patriotic menu was a Tomato Salad with Pickled Shallots and Goat Cheese Crouton . We next moved on to a classic Spanish-inspired tapas of Romesco with Grilled Bread and Shrimp. Our final tempting appetizer was Baby Scallops Ceviche in Radicchio Cups. Everything celebrated with red and white.
Well what is a barbecue without potato salad!!!! A red and white potato salad to be exact!
"The secret to any successful meal is simplicity, fresh organic ingredients whenever possible, love, and intuition. Above all, don’t be afraid to have a go and make it a fun experience"...Maria Benardis, Greekalicious.
Potato salad is one of those dishes that is essential at every family barbecue or picnic. Recipes vary as far and wide as Canada itself. I encourage you to explore and experiment and make this dish your own. Potato salad is a Canadian summertime favourite...and this one, sporting red and white colours for Canada Day, is no exception. An irresistible summer indulgence, potato salad combines freshly dug new potatoes with delicious herbs and seasonings. It is a popular menu choice of cooks preparing food for a large number of people, because it is easily made in large quantities, it can be prepared in advance and refrigerated until needed, and requires inexpensive ingredients.
One secret is to cook your small red and white potatoes in low-sodium chicken broth for extra flavour if you like. As you transfer the hot potatoes to a bowl to cool completely, quickly splash your dressing over them to given them a little tang ....but don't overdo it, you're not making pickles here. Throw in some more of the red and white factor with spicy sliced radishes and red onion. I also go easy on the mayonnaise/yogurt/sour cream. Start slow because you can always add more later on if you like. This recipe is only a quideline so adjust to suit your own tastes.
What would you make for a red and white party? What dish would you make with the colours of your own flag?
**Red and White Potato Salad with Radishes**
1 lb.(454 g) small new red skinned potatoes
1 lb. (454 g) small new white potatoes
1/4 cup red wine vinegar
1 tablespoon (15 mL) Dijon mustard
1/2 (7.5 mL) tablespoon salt
1 tablespoon(15 mL) finely chopped fresh dill or 1/4 teaspoon dried dill weed
freshly ground pepper, to taste
1 clove garlic, minced or pressed
1/2 cup olive oil
6 green onions, thinly sliced
1/4 cup chopped parsley
1/4 cup mayonnaise
1/4 cup sour cream or Greek yogurt
1 cup sliced radishes
hard-cooked egg slices, optional for garnish
fresh dill sprigs for garnish
Place potatoes in a large pot, add salted water to cover, and bring to the boil over high heat. Reduce heat to medium and cook until potatoes are tender, about 25 to 30 minutes. Drain; slice while warm. (You should have about 6 cups.) Place potatoes in a large bowl.
In a small bowl, mix vinegar, mustard, salt, dill, pepper and garlic. Gradually whisk in oil until well combined. Pour oil mixture over warm potatoes, stirring gently to coat. Cover and refrigerate at least 2 hours.
Gently mix in onion and parsley. Blend mayonnaise and sour cream/yogurt until smooth; fold into salad. Cover and refrigerate from 1 to 3 hours. Just before serving, gently mix in radishes. Garnish with egg slices and dill sprigs, if using.
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Content must be credited to this author.