I was looking through some old recipe files I’d been saving for years when I came across this yellowed, crumpled-up piece of notebook paper with my dad’s recipe for homemade cole slaw. I’ve been looking for this recipe for years, but couldn’t remember where I stuck it.
I vividly remember that hot summer day at the Jersey shore when I bugged him to let me jot down his ingredients for my favorite cole slaw.
He served it with barbecued chicken (usually a little too crispy), fresh Jersey corn, sliced Jersey beef steak tomatoes ( with salt, pepper, and mayo), and his homemade potato salad, second only to my wife’s.
Before trying my wife’s potato salad, I thought no one could do more with potatoes than my dad. But like my dad, my wife makes it right from her head without measuring.
So, to get this recipe to you, I had to pester her with kisses until she promised to write down the ingredients. Here are both recipes for you. I hope you enjoy them….RG
Potato Salad
Potato salad is a classic dish enjoyed in various forms across many cultures. It is prized for its versatility, comforting flavors, and ability to be served as a side dish or a main course. At its core, potato salad consists of boiled potatoes dressed with a combination of mayonnaise, vinegar, mustard, and seasonings. However, regional variations and personal preferences often lead to various interpretations.
As the name suggests, potatoes are a key ingredient in potato salad. Potatoes come in various varieties, such as russet, Yukon Gold, and red potatoes, each offering its own texture and flavor profile. The potatoes are typically boiled until tender, then cooled before mixed with the dressing and other ingredients.
The dressing for potato salad typically includes mayonnaise, which adds creaminess, and vinegar or mustard, which adds tanginess and depth of flavor. Additional ingredients such as chopped onions, celery, pickles, hard-boiled eggs, and fresh herbs are often added to enhance the texture and flavor of the salad.
Potato salad is a versatile dish that can be customized to suit different tastes and dietary preferences. It can be served cold or at room temperature, making it an ideal dish for picnics, barbecues, potlucks, and other gatherings. It pairs well with a wide range of proteins, such as grilled meats, fish, or tofu, and can be enjoyed as a side dish or a main course.
Where Did It Come From?
Potatoes are native to the Andes region of South America and have been cultivated for thousands of years. As such, people in the region probably made some form of potato salad long before the dish became popularized in Europe and other parts of the world.
The modern version of potato salad, as we know it today, likely originated in Europe in the 16th or 17th century, shortly after potatoes were introduced to the continent from the Americas. However, the exact origins and inventor of potato salad remain unclear due to the dish’s widespread popularity and evolution over time.
Potato salad became especially popular in Germany and other parts of Central and Eastern Europe, where it became a staple dish in various regional cuisines. German immigrants later brought their recipes for potato salad to the United States, where it became a beloved side dish enjoyed at picnics, barbecues, and family gatherings.
While the precise inventor of potato salad may be unknown, its enduring popularity and versatility as a comfort food make it a beloved dish people worldwide enjoy.
Bermuda Onions
Bermuda onions are a type of sweet onion that is grown primarily in Bermuda, as well as in other regions with similar climates. These onions are known for their mild, sweet flavor and distinctive flattened shape, which sets them apart from other varieties of onions.
Bermudian onions are typically large and bulbous, with a pale yellow or white outer skin and crisp, juicy flesh. They have a high sugar and low sulfur content, contributing to their sweet and mild taste. This makes Bermudian onions ideal for raw consumption in salads, sandwiches, and salsas, where their flavor can shine without overpowering other ingredients.
In addition to their use in raw dishes, Bermuda onions are also suitable for cooking. They can be grilled, roasted, sautéed, or caramelized to bring out their natural sweetness and enhance the flavor of savory dishes such as soups, stews, and stir-fries.
Bermudian onions have a long history in Bermuda and symbolize the island’s agricultural heritage. They are grown in sandy, well-drained soil and benefit from the island’s warm climate and abundant sunshine.
While Bermudian onions are primarily consumed locally, they are also exported to other countries, where they are prized for their unique flavor and quality.
If Bermudian onions are not available, there are several substitutes you can use depending on the desired flavor and texture of the dish:
- Sweet onions such as Vidalia, Walla Walla, or Maui onions are good substitutes for Bermudian onions. They have a similar mild and sweet flavor, making them suitable for raw applications like salads and sandwiches.
- Yellow onions are the most common type of onion and can be substituted for Bermudian onions in cooked dishes such as soups, stews, and stir-fries. While they have a slightly stronger flavor than sweet onions, they still work well in most recipes.
- White onions have a milder flavor than yellow onions. They can be used as a substitute for Bermudian onions in raw dishes or cooked dishes where a more delicate onion flavor is desired.
- Shallots have a mild and sweet flavor with a hint of garlic, making them a versatile substitute for Bermudian onions in raw and cooked dishes. They work particularly well in vinaigrettes, sauces, and dressings.
- Red onions have a slightly stronger flavor and a vibrant color, making them a flavorful substitute for Bermudian onions in raw dishes like salads and salsas. They can also be used in cooked dishes whose color and flavor complement the other ingredients.
Potato Salad
Ingredients
- 8 medium potatoes
- Italian dressing to taste
- 3 eggs hard-boiled and chopped (note: for efficiency, I cook eggs with the potatoes)
- 4 stalks celery finely chopped
- ¼ Bermuda onion finely chopped
- ¾ cup mayonnaise
- 2 tablespoons mustard
- 1 tablespoon relish
- salt and pepper to taste
- ½ cucumber sliced for garnish
Instructions
- Peel potatoes and cut into bit sized cubes. Boil until tender, but not mushy.
- Drain, toss with Italian dressing (as you would a green salad) and allow to cool (may refrigerate).
- When cool, toss with eggs, celery and onion.
- In a separate bowl, mix mayonnaise,mustard, and relish.
- Combine all ingredients, add salt and pepper to taste, and chill until serving.
- May garnish with tomato wedges, sweet gherkin pickles, olives, parsley, and/or paprika.
- Enjoy!
Fingerling Potato Salad with Green Goddess Dressing
I’m looking for a recipe from the LA Times Food section from a couple of weeks ago: fingerling potato salad with Green Goddess dressing. Do you know that recipe, or do you have one like it? It is really good, but my paper was thrown away. Do you have any help/ ideas? I’ve tried the LA Times food section, but as far as I know how to use the website, it is not on it.
Thanks, Linda
Hi Linda,
A quick search, and I found what you are looking for.
The Northwest Herald paper had this recipe for fingerling potatoes and shrimp salad with green goddess dressing from the LA Times. It’s what you want; if not, remove the shrimp salad part.
RG
Fingerling Potato Salad with Green Goddess Dressing
Ingredients
For the Green Goddess Dressing
- 4 fillets anchovy chopped
- 2 green onions green parts only, finely chopped
- 1½ tablespoons parsley chopped
- 2 tablespoons tarragon chopped
- 2 tablespoons tarragon vinegar
- 2 tablespoons chives minced
- 1½ cups mayonnaise
For the Shrimp and Potato Salad
- 1½ pounds potatoes fingerling
- 1 teaspoon salt
- 2 teaspoons vinegar tarragon
- ½ cup white wine
- 2 cups water
- ⅓ cup loosely packed trimmings from the dressing equal parts green onions, tarragon and parsley
- 1 pound shrimp shell-on
- ½ pound cherry or grape tomatoes, cut in half lengthwise
- 2 teaspoons chives snipped
Instructions
For the Dressing
- In a food processor or blender, puree the anchovies, green onions, parsley, tarragon, vinegar and chives, or grind with a mortar and pestle to make a fairly smooth paste.
- Stir the mixture into the mayonnaise. Refrigerate tightly covered.
For the Shrimp and Potatoes
- Bring water to a simmer in a double boiler.
- Slice the fingerlings in half lengthwise. If they are more than 3 inches long, cut them in half again crosswise.
- Steam, covered over medium heat until tender, 12 to 14 minutes. Transfer to a large mixing bowl and season with salt and tarragon vinegar. Toss to coat well and set aside at room temperature to cool.
- In a medium saucepan, bring the white wine with 2 cups of water and herb trimmings to a simmer over high heat. Immediately reduce the heat to bring the contents to a gentle simmer, and simmer, covered, for 10 minutes to allow the contents to steep.
- Add the shrimp, cover tightly and simmer for 3 minutes before removing the pan from the heat. Let stand, covered, until the shrimp are firm but cooked through, about 15 minutes.
- Drain, peel and refrigerate in a tightly sealed bag or covered container.
- Just before serving, add the shrimp to the potatoes. If the shrimp are large, they should be cut into bite-size pieces.
- Stir in the Green Goddess dressing. You won't use all of the recipe, so start with one-third cup, then add more dressing a tablespoon at a time until the shrimp and the potatoes are lightly napped, but not gloppy with mayonnaise. It will take about one-half cup total.
- Gently fold in the tomatoes, and sprinkle with snipped chives.
- Serve immediately or refrigerate, tightly covered, and bring to cool room temperature before serving.
