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What to drink with different potato salads
May 15, 2009, 12:00 AM By Victoria Brett

Potato salads can vary so much from recipe to recipe — warm or cold, spicy or mild, crunchy or soft, mustardy or mayonnaisy — that sorting out what to drink with them requires real thought about the ingredients used in your particular batch.

Debbie Moose, author of the recent cookbook "Potato Salad,” says the most important consideration is whether the salad is creamy or tart, as well as what other foods will be served alongside it.

To balance creamy flavors, such as mayonnaise, sour cream or yogurt, try a pinot grigio. For tangier oil and vinegar-based salads, a dry rose would go nicely, says Moose.

"For either kind of potato salad, a good beer suits me, too. Belgian ale or hefeweizen,” says Moose.

It’s also nice to draw inspiration from the ingredients in the salad. For example, Moose’s book includes a recipe for grilled potato salad that uses an amber ale in the dressing. "You can drink up the rest of the 6-pack you bought for the dressing,” she says.

When potato salad gets a starring role at the picnic table — what Moose calls spud suppers — she suggests drinks that convey that this is not your usual deli potato salad. Champagne would be nice, as the acidity and bubbles can cut through a heavy salad.

Moose also likes to serve her fancier versions, such as her dilly shrimp potato salad, with a Bloody Mary.

"Using potato vodka, of course!” she says.


DILLY SHRIMP SALAD

Start to finish: 3 hours, including cooling (20 minutes active)

Servings: 6

2 pounds new potatoes

1 cup sour cream

1/2 cup chopped scallions

3 tablespoons chopped fresh dill

2 teaspoons lemon juice

1/2 cup chopped red bell pepper

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3/4 pound cooked large shrimp, shells, veins and tails removed

Place the potatoes in a large pot, then add enough water to cover them. Cover the pot, then bring to a boil. Cook until the potatoes are easily pierced with a knife, about 15 to 20 minutes. Drain and cool until they can be handled. Cut each into quarters; do not peel.

In a large bowl, combine the sour cream, scallions, dill, lemon juice, red bell pepper, salt and black pepper. Add the shrimp, then toss to coat. Add the potatoes and stir well. Cover and refrigerate for several hours.

(Recipe from Debbie Moose’s "Potato Salad,” Wiley, 2009)

Nutrition information per serving (values are rounded to the nearest whole number): 282 calories; 71 calories from fat; 8 g fat (4 g saturated; 0 g trans fats); 135 mg cholesterol; 35 g carbohydrate; 20 g protein; 4 g fiber; 420 mg sodium.

———

POTATO, CORN AND CHERRY TOMATO SALAD WITH BASIL DRESSING

Start to finish: 30 minutes

Servings: 8

2 1/2 pounds small red potatoes

2 tablespoons white vinegar

1/2 cup olive oil

1 cup packed fresh basil

Salt and ground black pepper, to taste

1/2 pound cherry tomatoes, halved

6 ears fresh corn, cooked and kernels removed

Place the potatoes in a large pot, then add enough water to cover them. Cover, then bring to a boil. Cook until the potatoes are easily pierced with a knife, about 15 to 20 minutes. Drain and cool until they can be handled. Cut each into quarters; do not peel.

In a food processor or blender, combine the vinegar, olive oil, basil, salt and pepper. Process until smooth and emulsified.

In a bowl, combine the potatoes, tomatoes and corn kernels. Add the dressing and toss gently to combine. Serve immediately.

(Recipe from Debbie Moose’s "Potato Salad,” Wiley, 2009)

Nutrition information per serving (values are rounded to the nearest whole number): 351 calories; 140 calories from fat; 16 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 50 g carbohydrate; 7 g protein; 6 g fiber; 180 mg sodium.


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