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FOOD FOR THOUGHT |
| • | Pudding on the ritz |
At a meditation retreat I attended a couple of weekends back at St. Stephen's Diocesan Center on the Pali Highway, we were served a potato salad that caused me to violate all my closely held principals on the subject.
I'm generally a purist who doesn't like a lot of "stuff" in her potato or mac salad. I prefer my salad potatoes very firm. And I don't care for variations such as German or French potato salad.
But, as my husband would say, I "woofed" this tangy, yet rich mixture, with potatoes boiled soft enough that the mashed edges form part of the dressing. The problem: This being a SILENT retreat, I couldn't ask for the recipe, even though the cook was standing just feet from me. I had to search the Internet to find similar recipes and come up with my own version.
POTATO BACON SALAD
In a medium saucepan of simmering water, boil unpeeled potatoes and eggs together; remove eggs after 12 minutes but be sure to cook potatoes until quite soft. Drain. Spread out on plate to cool.
Fry bacon just until crisp. Drain on paper towels and chop fine. Place in a large bowl.
In a saute pan, heat 1 tablespoon of water and add onion and celery; water-saute the vegetables briefly to soften slightly. Drain well. Add to bowl.
Preheat oven to 400 degrees. In a foil-lined, rimmed baking sheet, arrange green beans and asparagus, drizzle with a few drops olive oil and shake to coat. Sprinkle with salt and pepper. Roast vegetables in pre-heated oven until cooked but slightly crunchy and browned around the edges. Cool.
Meanwhile, cut potatoes into bite-size pieces; add to bowl. Cut hard-boiled eggs in half, remove yolks and mash them into a paste; add yolks to bowl. (Reserve whites for another use or dice them into the salad.)
In a small bowl, combine sour cream, mayonnaise, mustard and cider vinegar and whisk well. Taste and add salt and pepper or more mustard or vinegar, as desired.
Add dressing to potato-bacon-vegetable mixture and toss well. It's OK if outsides of the potatoes are slightly mashed. Serve immediately at room temperature or cover bowl tightly with plastic wrap and chill.
Makes 6-8 servings.
Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.
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