Summer is the Time to Try New Potato Salads

Potato Salad with Tarragon and Shallots

 

Photo: James Baigrie

 

The addition of tarragon and shallots to this beloved summer staple makes it even tastier.

2 lbs. fingerling potatoes, halved
3 tbsp. vinegar
1 shallot, peeled and minced
3 tbsp. fresh tarragon, chopped
Salt and freshly ground pepper
3–4 tbsp. mayonnaise

1. Boil fingerling potatoes in a large pot of salted water over high heat until tender, 10–20 minutes. Drain. Transfer to a bowl.

2. Add vinegar, shallots, tarragon, and salt and freshly ground black pepper to taste. Mix gently, let cool, then mix in mayonnaise.

This article was first published in Saveur in Issue #52

Crab–Potato Salad

 

Photo: Christopher Hirsheimer

 

½  lb. lump crabmeat
3 large Idaho potatoes
4 slices cooked bacon, chopped
Salt
¾  cup mayonnaise
3 tbsp. sour cream
Juice of ½  lemon
Freshly ground black pepper
2 whole scallions, finely chopped
Few sprigs fresh parsley, finely chopped

1. Pick any bits of shell out of crabmeat and set aside. Cut potatoes into thirds, place in a medium saucepan, cover with salted water, and bring to a boil over medium-high heat. Cook until tender, about 20 minutes. Drain and, when cool enough to handle, peel and cut into 1⁄4"-thick slices.

2. In a small bowl, combine mayonnaise, bacon, sour cream, and lemon juice; season to taste with salt and pepper.

3. To serve, arrange several slices of potato on a platter and season with salt and pepper. Smooth some dressing on top, sprinkle with scallions and parsley, then add a layer of crab. Repeat, making several layers and ending with crab on top.

This article was first published in Saveur in Issue #13

                           Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

             Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc