Friday, July 2, 2010

French Potato Salad & Macaroni Salad


Today, you get a 2-for-1 deal!!!  Two recipes in one post!  My husband loves macaroni salad, so being the loving wife that I am, I set out to find a good one that I could make for him.  Well, in true Karla-style, I had forgotten to buy actual macaroni, so I had to settle for medium shells (however, macaroni salad tastes much more like macaroni salad with macaroni!  Go figure.)  I also had about half a dozen baked potatoes left over from a weekend party that were screaming to be made into potato salad.  I figured that there was no time like the present to try my hand at both of these classic summer salads!  My attempts yielded some amazing results!

French Potato Salad
America's Test Kitchen Family Cookbook

3 pounds red potatoes (about 10 medium), scrubbed and cut into 1/4-inch thick slices
6 tbl. white wine vinegar
salt and pepper
6 tbl. olive oil
1 tbl. dijon mustard
1 small red onion, minced
3 tbl. fresh tarragon or parsley, minced

Bring the potatoes and 4 quarts of water to a simmer in a large pot and cook until tneder, about 5 minutes.  Drain.  Gently toss the warm potatoes with 3 tbl. of vinegar, 1/2 tsp. salt, and 1/2 tsp. pepper.  Refrigerate for 30 minutes.  Meanwhile, whisk the remaining 3 tbl. vinegar, the oil, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper together.  Toss the chilled potatoes with the vinaigrete, onion, and fresh herbs.  Season with salt and pepper to taste.  *If making a day ahead of when you will be serving, re-fresh the salad with a spoonful of oil and a dash of vinegar.  Serve.



Macaroni Salad
America's Test Kitchen Family Cookbook

1 pound elbow macaroni
salt
1 cup mayonnaise
1 rib celery, chopped fine
3 hard- boiled eggs, peeled and chopped fine
1/4 cup sweet pickles, minced
1/4 cup fresh parsley, minced
1/4 cup fresh lemon juice
2 tsp. dijon mustard
pepper

Cook macaroni in 4 quarts of boiling water seasoned with 1 tbl. salt until thoroughly tender, 10-12 minutes.  Drain and rinse the macaroni under cold water until cool.  Shake out any excess water and spread evenly over paper towels to dry for about 3 minutes.  Cover the macaroni with another layer of paper towels and roll the noodles around to blot away any remaining moisture.

Toss the macaroni with remaining ingredients and season with salt and pepper to taste.  Cover and refrigerate at least one hour before serving.

If making ahead, before serving, freshen the salad with a spoonful of mayonnaise and a squeeze of lemon juice.  Gently stir to combine and serve.

2 comments:

  1. I always find it so amusing how much pasta shape affects how a dish tastes. These salads look perfect for the holiday weekend!

    ReplyDelete
  2. Joanne, I know, right? Just like spaghetti does NOT taste the same with penne!! Weird how the brain influences the tongue, and vice versa!!

    ReplyDelete

Thanks for leaving a comment! I love hearing from you!