New York Times Potato Salad

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Potato Salad With Capers And Anchovies

Serve this zesty room-temperature potato salad on its own with crisp lettuce or arugula leaves on the side, or alongside meats from the grill, a roasted chicken or any type of fish. The dressing is essentially a well-seasoned vinaigrette, enhanced with Dijon mustard, capers, a little garlic and a few chopped anchovies. Red onion, thyme leaves and chopped parsley complete the picture in all, a very simple dish. The key is to dress the potato slices very carefully with your hands, in order to coat them well and to keep them from breaking. It is a potato salad youll grow to love, best eaten within hours of assembling

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Potato Soup With Indian Spices

This easy vegetarian soup is surprisingly full flavored and accessible. Aside from potatoes, there are no special vegetables required, just onion, carrot and celery, and its easily made vegan by substituting cooking oil for the butter and ghee. A little fresh ginger, cayenne and turmeric are spices most cooks have on hand, but I like to add a pinch of asafetida , which can be found in specialty spice shops or Indian groceries. It adds real depth and a kind of heady aroma that is especially good with potato dishes. But dont worry if you dont have it. More important are the sizzled cumin seeds, mustard seeds and garlic , added at the end, which really give the soup its character. This soup keeps well and actually tastes even better a day or two after it is made. If you find it too thick upon reheating, just add a splash of water and adjust the salt as necessary.

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3 large eggs plus 1 large egg yolk

2 garlic cloves, grated

½ teaspoon kosher salt, more as needed

1 tablespoon lemon juice, more as needed

1 cup extra-virgin olive oil

¼ cup sour cream

½ cup finely chopped celery

¼ cup finely chopped red onion

2 pounds small waxy white or yellow potatoes, roughly about the same size

Black pepper, as needed

2 tablespoons finely chopped chives, for garnish

1. Place two eggs in a small pot with water to cover. Bring to a boil over high heat immediately remove from heat and cover for eight minutes. Transfer eggs to a bowl of ice water to cool. Peel and dice small.

2. Meanwhile, combine grated garlic, salt and lemon juice in a blender, and pulse a few times to combine. Pulse in remaining egg and the large egg yolk. With motor running, slowly drizzle in olive oil until completely incorporated and mayonnaise is thick. Scrape into a bowl and fold in sour cream. Fold in celery and red onion.

3. Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1½-inch chunks as soon as you can handle them.

The New York Times

3 tablespoons finely chopped scallion whites

2 tablespoons chopped kimchee

2 teaspoons lime juice, more to taste

1½ teaspoons sriracha or other hot sauce

¼ teaspoon kosher salt, more as needed

The New York Times

BACON AND SHALLOT POTATO SALAD

Makes 8 servings

For A Dish That Can Often Be Stiff And Gluey This One Was Practically Juicy

The New York Times on Instagram: There

Vladimir does not give instructions or exact weights or measurements. He just says: Darling, its very simple. We put a quart of each. Chop everything to same size. Boiled ham. Boiled carrots. Boiled peas. Boiled eggs. Pickles. Do not use sweet pickles or dilled use cornichons or better even: gherkins! That careful knife work makes the difference never mind that he puts it to rough use every year as a New Years Day hangover cure, piled onto crusty bread alongside stuffed cabbage rolls, to eat while he recovers on the couch watching Hair on television. Knowing that every Serbian family has its own riff on the salad, I felt free to indulge my own and added some of the cornichon brine to the mayonnaise dressing for extra spark and used a waxier potato than the russets he buys.

Vladimirs usual recipe makes twice this amount, because its meant for the kind of parties he is used to throwing, the kind that drove him to open a restaurant in the first place. So all the people can come in! he says. Someday soon, I hope well be lining up on the sidewalk. While we wait, Ill make this recipe.

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Recipe: French Potato Salad

1 pound small white boiling potatoes

1 pound small red boiling potatoes

2 tablespoons good dry white wine

2 tablespoons chicken stock

3/4 teaspoon freshly ground black pepper

1/2 cup plus 2 tablespoons extra virgin olive oil

1/4 cup minced scallions

2 tablespoons minced fresh dill

2 tablespoons minced flat leaf parsley

2 tablespoons chiffonade of fresh basil leaves.

1. Fill a large pot three-quarters full of water and add 1 tablespoon salt. Bring to a boil. Add white potatoes and red potatoes and boil until they are just cooked through, 20 to 30 minutes. Drain in a colander and place a towel over potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in half and place in a medium bowl. Add wine and chicken stock, and toss gently. Keep warm and allow to rest for 10 minutes.

2. In a small bowl, combine vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly drizzle in the olive oil while whisking vigorously to make an emulsion.

3. Add about half the vinaigrette to warm potatoes. As potatoes absorb vinaigrette, add more to taste. Add scallions, dill, parsley, basil, 1 1/2 teaspoons salt and remaining 1/2 teaspoon pepper. Toss gently to mix. Serve warm or at room temperature.

Yield: 4 to 6 servings.

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How To Make The Most Of Potatoes

This simple tuber is delicious just about any way you prepare it. But David Tanis has three especially good ideas.

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By David Tanis

Cheap, nourishing, eminently available and fuss-free, the humble potato is just the thing for these days and weeks of stay-at-home, nearly nonstop cooking.

Potatoes have always had mass appeal. And I find them beyond appealing, really. How deep is my love for potatoes? The mere mention of them makes my pulse race, starts me salivating, makes my mouth water and drool.

Potatoes are undeniably delicious, and there are so many ways to prepare them steamed, boiled, baked, mashed, smashed, roasted or fried. Simply slathered with butter or anointed with olive oil, the only seasoning required is a little salt. But a sprinkling of black pepper from the mill or a dab of sour cream or a bit of chopped parsley, green onion or chives improves the experience for not much extra effort.

These basic preparations reveal but the icebergs tip. There are an endless number of potato soups, pancakes, stews, stuffings, soufflés. Gratins, gnocchi, salads, samosas, pies. Every culture has a potato repertoire, which means a potato lovers opportunities are without boundary.

These dishes may be considered first course, main course or side. Personally, I relish the opportunity to make a meal of potatoes only.

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