It is WARM in southern California right now, and our evening temps are perfect for dinner outdoors. Imagine delicious lighter fare, a chilled bottle of rosé, great music playing - what could be better than a leisurely dinner al fresco? And how do you make the most of the springtime weather? Light up the grill! Burgers, steaks, salmon, chicken and kebabs are all great choices to cook over an open flame, but let us not neglect the REAL stars of the warm weather meal - the fabulous side salads.
Classic potato salad is always welcome at any BBQ
Ask 10 people what makes a good potato salad and I guarantee you'll get 10 different answers. Some swear by adding pickles or relish (or pickle juice!), while others won't touch the stuff. Some like the addition of hard boiled eggs and some abhor the thought. There are the mustard adders, the herb includers, the celery lovers and the purists who only use mayonnaise (or, GASP! Miracle Whip), salt and pepper. Even the type of potato to use and whether or not to peel it is up for argument. I have experimented with all most popular potato salad recipes around, and tinkered until I made this simple one that my family loves and is a welcome guest at any potluck. I use Yukon gold potatoes, unpeeled, apple cider vinegar for tangy brightness, really good mayo for creaminess, hard boiled eggs for texture, and green onions and parsley for the fresh, herbal element. Seasoned generously with salt and pepper, this potato salad is hard to beat.
Pasta Salad with Ham & Mustard Dressing (Easter ham, making another cameo appearance)
Pasta salad isn't quite as polarizing at potato salad, but people do have their preferences. Some like a tangy vinaigrette, some like a creamy, mayonnaise based salad, and some prefer a verdant, herbal pesto. This salad features the best of all those elements, and comes straight from my mother's kitchen (with a few edits based on what I had in the cupboard). It was probably the first pasta salad I ever ate and I always look forward to making it each spring and summer. Mom's salad uses shell pasta, green bell peppers, mushrooms and sweet onions along with the diced ham and parmesan cheese, but I only had mini bowties, Tuscan kale and red onions, so that's what we went with. No matter what you add in, it's the creamy, assertive, mustard dressing that makes this unforgettable and keeps you coming back for another scoop.
Super Simple Potato Salad (serves 6)
Ingredients:
3 lbs Yukon Gold potatoes, unpeeled and quartered
3 hard boiled eggs, peeled and chopped
2 tbsp apple cider vinegar
3/4 cup mayonnaise (I used Duke's - Hellman's, Best Foods and Blue Plate are also good)
1 green onion (scallion), chopped green and white parts
1/2 tsp sugar
1 tbsp chopped fresh parsley
2 tsps kosher salt
freshly ground black pepper
Method:
Fill a large pot with water and bring to a boil. Add quartered potatoes to boiling water along with a couple teaspoons kosher salt. Boil until potatoes have softened enough to be easily pierced with a fork. Drain potatoes in a colander. Add drained potatoes back to hot pot (off the fire) and cover with a dish towel to absorb all moisture, takes about 5 minutes. Add vinegar directly to the potatoes and stir. While you wait for your potatoes, make dressing - mix mayonnaise, green onion, parsley, sugar, salt and pepper until combined. Add hardboiled eggs and stir to combine. Add potatoes and stir until everything is combined. The potatoes will lose their shape a bit and that's ok. Chill for at least 2 hours before serving.
Pasta Salad with Ham & Mustard Dressing (serves 8 as a side dish)
Ingredients:
3/4 lb (12 oz) small shape pasta (medium shells are the best)
1 lb diced cooked ham
1/4 cup diced red onion (or mom's way - 1 sweet onion, chopped)
2 cups Tuscan (Lacinto) Kale, chiffonade (rib removed, finely into ribbons) - (or mom's way, add a 4 oz jar of mushrooms and 2 cups chopped green bell pepper)
1/3 cup apple cider vinegar
1 tbsp Worcestershire sauce
3 tsp dry mustard powder (I used Coleman's Mustard)
1 tsp salt
4 drops hot sauce (I used Crystal)
2/3 cup canola oil
1 tbsp mayonnaise (or mom's way - 1 raw large egg - I usually do this too but my eggs are old and I'm not taking any chances right now)
1/4 cup grated parmesan cheese
2 tbsp chopped fresh parsley
Method:
Cook pasta according to package directions. Drain and rinse with cold water. Add to a bowl with onions, kale and ham. Stir to combine. For the dressing: In a blender, combine vinegar, Worcestershire sauce, mustard, salt, hot sauce, mayonnaise and oil. Thoroughly blend until creamy. Add parsley and cheese and blend just to combine. Coat salad with the dressing and stir to combine. Chill for at least 2 hours before serving. Top with additional cheese to serve.
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