Consuming
Thoughts
by
Fay Strickler
Penn State Extension Home
Economist For Berks Co.
The latest talk going around
the picnic table this summer is
potato salad is no longer boring.
That's right, that dull concoction
ol lumpy potatoes, mayonnaise,
and celery is a thing of the past.
It's been replaced with super
spud salads, that will jazz up
any summertime meal. These
salads feature a delightfully dif
ferent approach to the standard
salad recipe. For instance, do
away with that mayonnaise
dressing you've used for years.
Substitute a tangy vinegar
dressing. Or pour on a topping
that includes Dijon mustard and
blue cheese.
Instead of adding the usual
celery and hard-cooked eggs,
experiment with mushrooms or
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crisp green or red peppers,
bacon, chives or perhaps toss in
sliced apples for a sweeter fla
vor.
Potato salad doesn't have to
be fattening The potatoes aren't
the fattening ingredient in the
salads—usually it's the dressing
that's the calorie-booster. If
you're watching your waistline,
use a plain yogurt or cottage
cheese dressing. (If you just
can't give up the mayonnaise
taste, use half yogurt and half
mayonnaise.) One last salad tip;
when preparing salads with
mayonnaise, remember to keep
them refrigerated whenever pos
sible. It's important to dispose of
any mayonnaise salad that sits
out at room temperature for two
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Another favor variation that
is a nice alternative to the may
onnaise type potato salad is a
good German potato salad using
vinegar. Here are a few tips for
making German potato salad:
When deciding how may
potatoes to cook for the salad
use these equivalents: Fresh
potatoes; 1 pound of potatoes
equals about 3 medium potatoes
or 3 cups peeled and sliced 2 1/2
cups peeled and diced.
Use firm, red round potatoes
whenever possible for German
potato salad. Red or white round
potatoes (particularly the "new"
spuds that haven't been m stor
age for months) make the best
salad because of their firm con
sistency.
Good cooks know to leave the
skin on when boiling potatoes,
because many of the nutrients
are found just under the surface.
In fact, real potato fans never
peel potatoes for salads.
Don't overcook the potatoes.
Bring ■.hem to a boil, then cook
them on a low setting until the
skin "pops," or pulls away easily
Slice don't cube, the potatoes,
for the best consistency.
Put the dressing on the pota-
toes while they are still warn.
Then, let the salad sit in the
refrigerator for a few hours, so
that all the flavors are absorbed.
At this point, it may be neces
sary to add more vinegar, or
other seasonings. For extra fla
vor, add a diced apple or pickle
to the salad.
If you have a quantity of
fresh unpeeled potatoes left
over, be sure to store them prop
erly. Keep potatoes in a cool, dry,
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dark and well-ventilated place
at 45° to 50°F., for several
weeks. Keep only one week at
room temperature.
Don't refrigerate potatoes
because temperatures below 42°
causes potato starch to turn to
sugar, producing an uncharac
teristic sweet flavor.
Lengthy exposure to sunlight
or artificial light causes potatoes
to turn green and acquire a bit
ter flavor.
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