Enhanced with vinegars, mustard, crème fraîche, vegetables or herbs, these potato salads are varied and vibrant.
This article first appeared in the 15 May 2008 issue of Restaurants & Institutions (R&I).
R&I is the USA's leading source of food and business-trend information and exclusive research on operators and restaurant patrons. Editorial coverage spans the entire foodservice industry, including chains, independent restaurants, hotels and institutions. Visit the R&I website to find out more about the magazine or to search its recipe database.
By Kate Leahy, Senior Associate Editor
Warm Fingerling Potato Salad with Pecans and Truffles (pictured above)
Green Zebra, Chicago. Sliced baby carrots, shaved turnips and frisée lighten the texture of roasted and sliced fingerling potatoes. Tarragon, sherry vinegar, pecan oil and crushed pecans add dimension, and shaved truffles give this vegan-friendly salad a heady finish.
Chilled Fingerling Potato Salad
Church Street Kitchen, Montclair, N.J. When Chef Todd Villani decided to pair potato salad with baby-back ribs on his summer menu, he dressed potatoes with white-wine vinegar to contrast with the barbecue sauce's sweetness. Sautéed arugula, sun-dried tomatoes and minced garlic provide further savory flavors; basil and chives add brightness.
Andy's Italian-Style Potato Salad
Tremont 647, Boston. Purple Peruvian potatoes tossed with pancetta, corn, red-wine vinegar, mustard and olive oil bring dramatic color and flavors to this Mediterranean-inspired salad. Olives, roasted red peppers and a pesto of parsley, mint and basil continue the theme, and shavings of raw asparagus lend additional eye appeal.
Potato Salad with Crème Fraîche, Mint, Scallions and Chiles
Farm Bloomington, Bloomington, Ind. The bite from thin rounds of sliced chiles adds piquancy to boiled potatoes, halved lengthwise and tossed with mint, green onions and a crème-fraîche-lemon dressing that includes a dash of chile paste and cracked black pepper.