A Mayo-Free World
If you're stuck in traffic at 2 o'clock this afternoon, turn on your radio, pretty please. I'll be feeding Sam Litzinger, my on-air pal on Washington Post Radio (107.7 FM, 1500 AM...or if you are computer-bound, www.washingtonpostradio.com). This week, I've got a few painless side dishes suitable for weekend cookouts and all things grilled.
I won't divulge all the tasty secrets, but one of the items on the menu is mayo-free potato salad, a concept that deserves far-better treatment than its goopy, mayonnaise-y counterpart. What is up with the mayo in the potato salad, people?
Try the details below on for size and tell me what you think. And yes, I know, I'm ruffling all kinds of mayo-loyal feathers. Share your thoughts, your recipes, but please, don't send me any jars of the white stuff.
Mayo-Free Potato Salad
*Thin-skinned, waxy potatoes such as baby reds, Yukon golds or fingerlings are great choices. (Cut into bite-sized chunks.) With these smaller potatoes, estimate 2-3 per person (or more, if you've got hearty eaters).
Herbs of your choice, garlic or garlic scapes (flowering part of garlic plant), scallions, crumbled bacon, dijon-style mustard, vinegar (wine, herb, rice)
Boil potatoes in salted water (for one pound of potatoes, use about ½ teaspoon of salt) and cook until tender with a fork. Drain.
While still warm, drizzle with oil, dress with lemon juice and season with salt. Lemon zest is great in this dish.
Then add your extras. I've had fun with chopped fresh rosemary or thyme or basil (make sure with basil you add it just before serving or it will turn black), scallions, thinly sliced garlic scapes.
Keep seasoning until your desired flavors arrive on the tongue.
Serve at room temperature or chilled; however, if you chill the salad, you may have to re-season, with a tad more salt.
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