Recipe of the Week
POTATO SALAD GETS A SPICY NEW TWIST
Sometimes even a classic dish needs innovation. And what�s more classic than an old-fashioned, homey potato salad with its diced celery, hint of onion, mayonnaise and a sprinkle of paprika.
Here�s your chance to present these variations and still keep your reputation as the best potato-salad maker around. In the first of these recipes, thin slices of potato are microwaved, but there�s no reason you can�t boil them, if you prefer. The thin green rims of the unpeeled cucumber give the salad a pleasing color accent, and the dill, fresh if at all possible, adds unique flavor. The second recipe has the zesty lemon touch so often found in Greek cuisine and, of course, its tangy feta cheese.
IDAHO POTATO-CUCUMBER-DILL SALAD
3 large Idaho potatoes, unpeeled, thinly sliced
1/4 cup rice wine vinegar
1 1/2 tablespoons Dijon mustard
1/4 cup canola or vegetable oil
1/2 cup chopped fresh dill or 1 tablespoon dried whole dill weed
1/2 teaspoon salt
1 large cucumber, unpeeled, scrubbed, thinly sliced
Place potato slices in a 9-inch-square microwave-safe baking dish; cover with microwave-safe plastic wrap; microwave on HIGH 9 to 11 minutes or until tender, stirring gently every 3 minutes. Combine vinegar, mustard, oil, dill and salt in a small jar. Cover tightly and shake vigorously. Pour vinegar mixture over potatoes. Cover and refrigerate until chilled. Gently mix in cucumber before serving. Makes 4 servings.
GREEK POTATO SALAD
4 medium Idaho potatoes, peeled, cut into 1/2-inch chunks
8 ounces green beans, cut into 1-inch lengths
3/4 cup buttermilk
2 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 large cucumber, peeled
1 cup cherry tomatoes, halved
1 medium red onion, halved, thinly sliced
1/4 cup snipped fresh dill or 2 teaspoons dried whole dill weed
4 ounces feta cheese, crumbled
In large pot of boiling salted water, cook potatoes about 12 minutes or until crisp-tender. Add green beans and cook 2 minutes longer. Drain well.
Meanwhile, in a large bowl, whisk together buttermilk, olive oil, lemon zest, lemon juice and salt. Add potatoes and green beans; toss gently to coat.
Cut cucumber in half lengthwise; seed it, it desired, and thinly slice. Add cucumber, tomatoes, onion and dill to potato mixture; toss gently. Cool to room temperature. Serve at room temperature or cover and refrigerate until serving time. Before serving, sprinkle feta cheese over salad. Makes 8 servings.
(c) 2002 King Features Synd., Inc.
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