Greek Potato Salad

April 22nd 2013

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Let me begin today with why I like Costco, as far as corporations go, they ain’t bad. Costco pays a living wage to employees, provide health insurance, they work with local distributors, you can get certain products for quarters on the dollar, carries loads of organic products, Wal-mart could learn a thing or two from them, that is for sure. So about once a month or so I make the trek to Costco, it’s a total hassle…but occasionally I drink a few espressos and get ready to fight the crowds to hunt bargains. Well I got this 20lbs bag of Washington #1 Russets for $6, which is a heck of deal! Problem is, I’ve been trying to use them all up before they go to tater heaven (aka: become rotten and smell of decomp). So with that intro…let me introduce today’s recipe…..drum roll please TATER SALAD! Not that mayo extravaganza that you can play “guess that mess” with….meaning you never know what is in that stuff. I’ve mentioned in other post my dislike of mayo in general….spoilage…etc. This recipe I am sharing today is one of all time fav’s , as a kid I loved it! My Dad even made like 35lbs of it for my wedding reception! This is my version, I demo’d it on a televised fundraiser for public T.V. back in Utah, I was after Tony Caputo, he made gnocchi…tough act to follow but I think I held my own, even got an article in the paper! Sad part was the recipe was wrong…..instead of two teaspoons of garlic salt….it said two tablespoons, so really whoever made it from that recipe, probably didn’t enjoy it. HAHA! There are limitless variations of potato salad and this is mine…depending on what is available, you can use different potatoes, onions, fresh garlic or garlic salt, and use fresh herbs or dried, depending on the season. This is the salad in it most accessible and easiest version. Vegan and gluten free before it was trending, this salad should be one every home -cook has in their arsenal.
• 5lbs of potatoes of choice (I’m using russets, but I’ve also use a mix of Yukons, reds, and even blue potatoes when I can find them.)
• ½ red onion, small dice
• 1 cup celery, small dice
• 3 tbsp flat leaf parsley, chopped
• 1 tbsp fresh dill or 1 teas dried dill
• 2 cloves fresh garlic pulverized or you can use garlic salt 1 to 2 teas depending on how much salt your potatoes suck up, if you using garlic salt don’t add extra salt
• Juice of 1 lemon if it’s a juicy bugger….more if he ain’t got the flow
• ½ cup Olive oil (preferably Greek, but any extra virgin will work)
• Salt and pepper to taste (note no extra salt if using garlic salt)
Boil your potatoes with skin on till they can be easily pierced by a fork. Cool. Once cooled, peel, medium dice potatoes and place in a large bowl. Add the rest of ingredients and stir. Garnish with some lemon zest. Make it the day before and its extra tasty! Can be served at room temp and won’t spoil at your summer BBQ. Try this variation, I think you will like the bright, fresh, flavors!

Doing a demo for "P is for Potato" cooking show for PBS.  At Orson Gygi in SLC. Doing a demo for "P is for Potato" cooking show for PBS. At Orson Gygi in SLC.