Tuesday, April 30, 2013

Tangy Potato Salad

Picnics, when I hear the word I picture warm summer sun, green grass and either a lake, river or a creek near our spot.   This brings to mind  many family outings while growing up and while raising my own family.  Growing up, one of the highlights of the picnic season was the Annual USCC May Festival that takes place every year on the May long weekend in Brilliant, BC.  A weekend filled with song, skits that make you laugh, this is usually on the program for Saturday night of the Festival.  A gathering place for family and friends both young and old.  A time to catch up on happenings over winter and a time to welcome new additions and also the new engagements of young couples.   Each year on the Sunday after prayer service there is a picnic.  Every family packs their own and then joins with another family, sometimes two or three.  Blankets spread along the grass near the hall,like a patchwork quilt... with the Columbia River running fast in the background....I am gently transported  back....smiling, feeling the love deep in my soul.
 Good luck to all participants of the 2013 May Festival, I know there will be lots of singing, laughter, hugs and so many memories made.

I remember those days, there would be sandwiches made from homemade bread, salads such as a Potato Salad, fresh vegetables, sauerkraut, pickled beans and much, much more.  Oh such fond memories.  It has been too many years since I've attended the May Festival but I live through the memories that are so vivid in my mind.

Raising my family in different parts of British Columbia, one of our favorite things to do was to go on a hike/walk in whichever community we lived in at the time.  Of course a picnic was always a must  whenever we were out and about.  This recipe I came across while 'surfing' the Internet, I can't remember who the author is but she was German and this was a variation of her Mother's recipe.  It is vegetarian, and is becoming my family's favorite picnic Potato Salad  even though  the picnic may be happening during lunch time at their respective jobs.  I hope  you enjoy this as much as we do.

 
TANGY POTATO SALAD
 




Mmmmmm, so good.
 

The ingredients you will need.

I like to leave the peel on my potatoes ( for the added fibre)
and taste.  Potatoes  sliced and ready.

The onion is minced.

 A nice bunch of parsley from my garden is minced
and so fragrant.

 Freshly picked chives from my herb garden, ready for slicing.

Mayonnaise, yogurt, granulated garlic and freshly ground pepper.

Parsley and chives are mixed into the mayonnaise and garlic mixture.
The dressing is ready.

 Potatoes have been cooked, wine vinegar added along with
the rest of the ingredients.  The potatoes have sat for the last 10 minutes.
 
 Potatoes are drained and ready to be dressed!

Add the dressing and stir gently.  Your salad is ready to be sampled.

 
Tangy Potato Salad, eaten at room temperature or cold.
 
TANGY POTATO SALAD RECIPE
 
Ingredients:
1 1/2 lbs of potatoes (approx 5-6 medium)
2 vegetable bullion cubes
1/2 tsp salt
1 medium onion, chopped fine
bunch of parsley, flat leaf or curly, chopped
1/4 cup white wine vinegar
2 Tbsp sugar
4 Tbsp mayonnaise
1-2 Tbsp yogurt
1/2 tsp sugar
1/4 tsp garlic salt
pepper
chives
Directions:
Peel (I leave the skins on if the potatoes are nice),
wash and slice your potatoes into 1/4 inch slices
Cut the slices in 1/2 again.
In a large pot, add 2 vegetable bullion cubes, potatoes,
 1/2 tsp salt and pour in water until your potato slices are fully submerged
Finely mince 1 medium onion, set aside.
Wash, dry and finely chop a good handful of parsley.
 You can also add chives or even diced herbs.
In a measuring cup add 1/4 cup of wine vinegar, t Tbsp sugar, stir and set aside.
Bring the potatoes to a boil and simmer for 3 minutes - no longer!.
 Stick to this timeline or your potatoes will be too mushy.
Add the minced onion and the white wine vinegar/mixture.
  Bring the potatoes back to a boil and simmer another 3 minutes - no longer!
Turn off the heat and let the potatoes sit in the above mixture for 10 minutes
while you prepare the dressing.
Dressing:
Combine 4 Tbsp of mayonnaise (I use light),
 with 1 Tbsp of yogurt, 1/2 tsp sugar, pepper to taste
and 1/4 tsp garlic salt or granulated garlic.
Stir in the parsley, chives and any herbs you would like to use.
Drain the potatoes well and stir in the dressing. Taste to see if more salt is needed and adjust.
This salad can be eaten cold or at room temperature. I prefer it at room temperature.
 
Life has a way of shining on people,
who stand in the sunshine of kind actions.
Bryant McGill