Archives for posts with tag: potato salad

Today is one of those days where it looks like 7:00 pm at noon.   It’s rainy and thundering and all I want to do is stay in all day.  Is this a sign that summer’s over?  For the past few days I’ve been reading everywhere that summer is over and it’s time for fall.  I do love autumn, but I’m not quite ready for summer to be over.  This summer was a fun one.  I spent a whole month with my sister – something I haven’t done in years.  We had a fun time together, first she visited me in Toronto and then we went on a sister road trip from Toronto to Rhode Island to see my parents.

I was quite nervous to drive 9-10 hours with just my sister.  I’ve done that drive with my husband before, but he drives most of it and I just keep him company.  Neither my sister or myself had tackled such a long drive on our own.  Surprisingly, it wasn’t that bad and I drove for the majority of it.  Usually I tend to get sleepy while driving long distances, but I was fine and so was she.  My sister started to drive once we entered Massachusetts.

The funny thing about this drive is that my GPS took out the scenic route.  When I say scenic route I really mean it.  We drove through Amish country in upstate New York and drove for about 3 hours on a rural route.  I should have known better, my GPS is notorious for making me take the scenic route.  I guess it wants me to explore a little more and not just take the highways.  Usually, the scenic route takes way longer even though the calculated time is shorter.  But this time, my GPS knew what it was doing and we cut an hour off of our time.

The best part of this alternate route were all the farms and farm stands we got to see along the way.  It was a really beautiful drive.  Rows and rows of corn and other produce scattered the terrain.  We saw Amish horse and buggies riding along the edge of the road and whole families tending to the fields.  It was really nice and we both felt like we stepped back in time.  We really wanted to stop at the farm stands and pick up some produce – lots of fresh corn, tomatoes, peppers, radishes and even dairy products like eggs, milk, and cheese.  If we didn’t have such a long drive ahead of us we surely would have.

The fields of corn came to an end once we got back on the highway, but it was truly a memorable drive.  I photographed this recipe back in June and wasn’t inspired to post it.  But after the trip and drive home I felt rejuvenated and felt like sharing this story with you all.  I know summer is over and fresh corn will be hard to find by October.  But August and September are the best produce months in my opinion and we should all relish these last weeks of summer because before we know it we will be sitting in snow again.  Or I will – because I live in Canada.  🙂

End of Summer Corn and Potato Salad with Red Chilies

Serves 4

Ingredients

2 tablespoons olive oil

2 ears corn shucked (can also use cooked grilled corn and take the corn off the cob)

2 large Yukon gold potato, peeled and sliced

6-7 radishes, sliced

1 avocado, cut into chunks

chives, cilantro, parsley or any herbs you like chopped – about a 1/4 cup

salt, to taste

for the red chili dressing

4 mild long red chilies, sliced thinly

1/4 cup olive oil

2 cloves of garlic, chopped

1/4 cup sour cream or full-fat yogurt

2 tablespoons mayonnaise

juice of 1 lime

1 tablespoon chives, chopped

salt and pepper, to taste

Method

In a pan on medium heat add the 2 tablespoons of olive oil and add the potatoes and some salt and cook until they begin to get crispy and lightly browned, about 15 minutes.  Next, add in the shucked corn and cook for about 5 minutes.  Set aside.

Now, make the chili dressing.  Start by heating a sauté pan on medium heat with the 1/4 cup of olive oil.  Add in the chopped garlic, once the garlic becomes fragrant, about 2 minutes add in the sliced red chilies.  Lower the heat to medium-low and let the chilies soften and caramelize.  Cook the chilies like this for about 35 minutes.  Let the chilies cool a bit and then add them to a bowl with the sour cream, mayonnaise, lime juice, salt, pepper, and chives.  Mix the ingredients together. You may not want to add all the oil from the red chilies.

In a large bowl, add the avocado, radish, herbs,  potatoes and corn mixture, and the red chili dressing.  Mix everything together gently and check for salt and pepper.  Serve in a bowl at room temperature or cold.

Yes, I’m back after my very long hiatus.  I thought I could keep up with my blog after the big move to Toronto, my husband’s medical school graduation, a vacation to Dubai, and another mini-vacation to my parents’ house in Rhode Island.  I missed my blog, but it’s sort of like when you stop something in your routine  and then after a few weeks you don’t feel guilty about keeping up with it.  This happened with me.  As much as I love blogging, I just got out of my routine.  It’s good to take a breather and come back refreshed and full of new ideas.

For the past few nights, I’ve been thinking what I would write for my next post.  I felt the urge in the middle of the night to open up my laptop and just start typing and  telling you all about all the major events that have happened recently.  The big move, which still isn’t complete as far as setting up our place.  Slowly but surely.  And our wonderful vacation to see my sister in Dubai-we returned sulking because we had gotten so used to the pampered lifestyle and delicious cuisine from all over the world.  Now, I’m back at my childhood home, having fun, spending time with my husband and parents, enjoying the New England summer.  I hope to share more snippets and glimpses with you about all these things in upcoming posts.


I made my way to the Providence Farmers’ Market to get some inspiration.  I came back with gorgeous chives and their even lovelier blossoms, radishes, cucumbers, and potatoes.  Then I picked up the best yogurt ever, which is made by Narragansett Creamery.  I wanted to make something fresh, it’s been hot here and wanted to make something light, cooling, and refreshing.  I found some luscious mint in our herb garden and decided to make a potato salad with a few Pakistani twists.  I added a tarka of curry leaves, cumin seeds, and crushed red chili flakes. It sounds odd to add sizzling oil over a creamy potato salad, but trust me it works.

I had a great time creating this dish.  My mom helped me with the photos, something that a certain somebody (ahem, ahem…my husband) never does.  She also has the most amazing collection of plates, silverware, napkins, and other lovely pieces.  My parents’ house is also in the country.  Fresh wild flowers are abundant here along with shimmering sunshine.  I enjoyed this post, maybe it was because of my hiatus or new surroundings and new goodies to pick through.  Either way, I hope to make something else before we leave to go back to Canada,  where I also have a new condo kitchen waiting for me.

Until then, I’m enjoying myself here and hope too many of you haven’t forgotten about me.  I miss my friends in the food community and look forward to exploring your new posts as well.  🙂

Potato Salad with Radishes, Cucumbers, and a Tarka (Tempered Oil/Sizzling Oil with Spices)

Serves 4

Ingredients

3 medium-sized red potatoes, washed and scrubbed

1 bunch icicle radishes, or any radish of your choice

1 medium-sized English cucumber, sliced into discs

1/2 a small red onion, minced finely

1/4 cup chopped chives along with some chive blossoms, if available, plus extra for garnish

2 tablespoons chopped mint, plus extra for garnish

1/2 full-fat yogurt

1/2 cup crème fraîche, if in New England try Vermont Butter and Cheese crème fraîche

juice of 1 lemon

1/2 teaspoon salt, or to taste

1/2 teaspoon black pepper, or to taste

for the tarka:

1/4 cup neutral vegetable oil of your choice

1 teaspoon whole cumin seeds

1 teaspoon crushed red chili flakes, or to taste (this amount will be spicy)

10-15 curry leaves, available at Pakistani or Indian grocery stores

Method

Boil the potatoes in salted water in a medium saucepan until tender.  Allow to cool and then peel and slice into half moons.

Next, in a bowl combine the yogurt, crème fraîche, lemon juice, salt pepper, chives, mint, salt, and pepper.  Once it forms a dressing add in the potatoes, radishes, cucumber, and red onion.  Set aside and allow the flavors to come together in the refrigerator for an hour.

Before serving, prepare the tarka by heating up the oil in a small frying pan on medium heat.  Once it has come to temperature add the cumin seeds and red chili flakes.  They may splatter a bit, so be careful.  Once they start to infuse the oil,  after about 2 minutes, add in the curry leaves and let them fry for a minute.  Once the tarka is done, pour over the potato salad.  Garnish with chopped chives, mint, and chive blossoms.  If you are serving in individual plates, place the potato salad in the individual plate and spoon a little of the tarka over each plate.

home

This title might make it sound like I have a vendetta against mayonnaise.  It’s just a temporary “bye-bye.”  Actually, mayo and I are fine, except for the fact that I like to dollop mayo on fries like it’s no one’s business.  But other than that, I have little qualms with it.  I do like the classic potato salad.  Hmmm, let me rephrase that.  I do like the classic potato salad, if it’s made with red potatoes, tons of tarragon and other yummy herbs.  See, I don’t have any hang-ups.  You all must know of the classic potato salad, that is white, made with regular potatoes, vinegar, and mayo, I think.  I have not ventured into making that version, because of the no herbs thing, which does not fly in my books.  Just letting you all know (if you didn’t already).

In my mayo-less version, there are of course potatoes, baby new potatoes that were roasted rather than boiled for extra flavor and caramelized goodness.  By the way, this potato salad was in no way a planned recipe.  It was the outcome of hunger and a fridge raid.  Back to the ingredients, spring asparagus is EVERYWHERE, so rather than just roasting it and serving it as a side, I thought to make it part of this potato salad.  Then, I started thinking of Salad Nicoise, minus the boiled eggs, minus the tuna or salmon, and minus the haricots verts.  Essentially, I just conceptualized Kalamata olives and potatoes together in some form and did not have all the ingredients for Salad Nicoise.  Thus, the olives went in too.  The next biggest decision would be which herbs I would use.  Mint and chives are staples of mine and always in my fridge (along with parsley, thyme, and cilantro).  I crumbled in some feta and sliced in red onion, but leave these out if you do not care for them.  I love the purple pop the onion adds to the dish.

Through this, a new version of potato salad was born.  I imagine it would be great on a picnic. I would have rather been on a picnic while eating it.  Alas, the kitchen table had to suffice.  I will be making this potato salad again.  A new recipe, to my repertoire and it was so easy to come up with.  This makes me very happy.

The Bye-Bye Mayo Potato Salad with Asparagus, Kalamatas, Chives, and Mint

Serves 4 (as a side)

Ingredients

1 1/2 pounds of baby new potatoes, washed and dried

1 small bunch of asparagus

1/2 cup Kalamata olives, pitted (or as many as you would like)

1/2 a small red onion, sliced finely

1/4 cup crumbled feta, optional (good quality)

10-15 springs of chives, chopped

handful of mint, chopped

1/4 cup of extra-virgin olive oil + extra for coating the potatoes and asparagus (good quality)

juice of 1 lemon

1 clove of garlic, minced and mashed

salt, to taste

black pepper, to taste

Method

Preheat the oven to 400 degrees.  Season the potatoes and asparagus with salt and pepper.  Lay the potatoes on a sheet tray and put them into the heated oven for about 45 minutes or until fork tender.  When there are 10 minutes left on the cooking time of the potatoes add the asparagus to the oven.  In the meantime, whisk the olive oil into the lemon juice with salt, pepper, garlic, chives, and mint, set aside.  When the potatoes and asparagus have cooled slightly, cut the asparagus on an angle into 1 1/2″ pieces.  Next, toss the potatoes, asparagus, red onion, Kalamata olives with the lemon/herb dressing.  You may not have to use all of it.  Add in the crumbled feta on top.  You may add more chives and mint on top.  Serve at room temperature or slightly chilled.