We’re talkin’ two Potato Salads on Charlotte Today. Traditional Americana and my family’s Italian Potato and Green Bean, which is also in in my cookbook. One is mayo based and the other is an EVOO based. Enjoy!
Americana Potato Salad
6 to 8 medium-size red potatoes, cooked, cooled, skinned and cubed
2 stalks of celery, finely chopped
5 green onions, white part of the onion, finely sliced
1 Cup Mayonnaise
¼ Cup Sugar
3 Tablespoons Apple Cider Vinegar
3 Tablespoons Olive Oil
1 teaspoon Salt
½ teaspoon Pepper
Paprika for Sprinkling
Wash potatoes and add to a large pot and cover with water. Cook until soft and cooked through. Drain well and cool. While potatoes are still warm, peel skin and cube potatoes. In a large bowl, toss potatoes with dressing, coating well, while adding the celery and onion. Chill for at least 4 hours before serving.
Serving Suggestion: Line a bowl with lettuce leaves and fill with potato salad for serving. Sprinkle with Paprika.
ITALIAN GREEN BEAN AND POTATO SALAD
6 to 8 medium-size red potatoes
2 cups fresh string beans
½ teaspoon of fresh garlic, peeled, and minced garlic
½ cup fresh Italian flat-leaf parsley
½ teaspoon dried oregano, or 1 teaspoon of fresh oregano
½ cup extra-virgin olive oil
¼ cup Romano cheese, grated
Scrub the potatoes, removing all dirt. Cook the potatoes in boiling water until tender. Cool. Peel and remove the potato skins. Chop the potatoes. Remove the ends of the green beans, and cut beans into one-inch pieces. Cook in boiling water until tender, yet firm. Drain and rinse with cold water to stop the cooking process.
In a large bowl, whisk together the dressing ingredients and add the cooked and chopped vegetables. Serve at room temperature.
A great summertime-fresh salad, using fresh herbs and vegetable