Archive for the 'salads' Category

Creamy Potato Salad with Berries and Mint

berry potato salad text

We’re back in the city, back to eating on the back porch where all the appliances and boxes and torn-out stuff isn’t, back to walking Lou on the sidewalk instead of the beach. What I miss most about having a stove on this particular day is the ability to cook potatoes – the new ones with the thin skins that are just being pulled out of the dirt and sold in farmers’ markets. I could live on these sweet baby potatoes, for awhile, anyway – forked and doused in butter and lemon, with steak and gremolata, or in an uber-creamy potato salad. (It’s not just for picnics anymore.)

Berry potato salad

My pal Chef Michael Allemeier, one of the best chefs around, the guy who taught me to proof bread in a warm, steamy dishwasher after it finishes a load, came up with this recipe. It has blackberries (!) and fresh mint, along with all the other things that make a potato salad great, plus a hit of cream for maximum creaminess. I love that he uses peppery arugula and balsamic vinegar – this isn’t evident in the photo because when I pulled out my arugula, it was all shades of yellow, and my garden is struggling this year. If you have some, go for the greens.

Creamy Potato Salad with Berries and Mint

Recipe from Chef Michael Allemeier for the Dairy Farmers of Canada.

5 medium yellow-fleshed potatoes (about 2 lbs./1 kg)
2 hard cooked eggs, peeled
1/2 cup mayonnaise
1/3 cup whipping cream
1/4 cup sour cream
2 Tbsp grainy or Dijon mustard
1 Tbsp lemon juice
4 green onions, thinly sliced (green parts only)
1/4 cup loosely packed, thinly sliced fresh mint
2 cups mixed berries (blueberries, strawberries, blackberries, raspberries)
1 cup firmly packed baby arugula leaves, stems removed
1 Tbsp balsamic vinegar

Scrub potatoes and dice into 3/4-inch pieces. Cook in large pot of salted water until tender. Drain well; let cool slightly. Meanwhile, in a large bowl, mash eggs with a fork. Whisk in mayonnaise, whipping cream, sour cream, mustard, lemon juice, onions and mint, until creamy. Add warm potatoes to dressing; season to taste with salt. Cover and refrigerate until serving.

To serve, in a medium bowl, toss berries, arugula and balsamic vinegar; reserve some of the berries and arugula. Fold berry mixture into potato salad. Serve in a bowl or on a platter; garnish with reserved berries and arugula. Serves 6.

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August 17 2014 | salads and vegetables | 6 Comments »

Charred Corn Quinoa Salad

corn quinoa salad 2

That’s charred, as opposed to chard, which would likely also be delicious.

I just made this for lunch, and wanted to share it right away. It was a spur-of-the-moment salad, made because it occurred to me that such a combo would be delicious, and because I’m making a concerted effort to not fill up on banana muffins and toast and eat mostly things that are nutrient-dense (and delicious), even if it requires a lot of chopping and our kitchen counters are currently torn out. (One of the pieces landed on our back porch, and has been turned into an outdoor kitchen of sorts. The barbecue is earning its keep. Our new dining table is outside, and it’s called laps. What do people do when they renovate in the midwinter? Takeout?)


As a salad, this is open to interpretation. And the measurements are pretty lax. I’ve been on a bit of a homemade salsa kick this week (a result of a story I was working on), and really these are the components of a chunky salsa, tossed with quinoa and drizzled with chili-lime vinaigrette. It would do well with peppers, or black beans, or anything within that realm – even crumbled feta.

corn quinoa salad 1

Happy summer lap-eating.

Charred Corn Quinoa Salad

1/2 cup quinoa
2 ears corn on the cob
2 plum tomatoes, diced
a chunk of purple onion, diced
1 ripe avocado, diced
1 jalapeƱo pepper, seeded and minced (optional)
1/2 cup fresh cilantro, chopped (include stems)
1 garlic clove, crushed
salt, to taste

Chili-lime vinaigrette:
1/4 cup extra-virgin olive oil
3 Tbsp. lime juice
1 garlic clove, finely crushed
1/2 tsp. sugar or honey
1/2 tsp. chili powder
1/4 tsp. cumin
pinch salt

Rinse the quinoa in a fine sieve. In a medium pot of boiling water, cook the quinoa for 12 minutes, or until the germ separates and there’s the merest white dot left at the core. Drain through the sieve and return to the dry pan; remove from heat, cover with a tea towel and let steam for another 10 minutes or so. Transfer to a shallow bowl and set aside to cool.

Husk the corn while you preheat the barbecue to high. Place the cobs directly on the grill and cook, turning until charred all over, about 10 minutes. Let cool slightly, then cut the kernels off the cob into a wide bowl. Add the remaining ingredients and toss to combine.

To make the vinaigrette, shake all the ingredients up in a jar, then drizzle over the salad.

Serves 4.

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June 28 2014 | one dish and salads | 1 Comment »

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