Recipe: Baby potato salad with ‘two-bite’-size Yukon Gold potatoes
A sprinkling of paprika is the final touch for this potato salad made with homegrown Yukon Gold potatoes. Debbie Arrington
Just in time for Memorial Day picnicking, my garden yielded a bevy of baby Yukon Gold potatoes. I could have left them in their raised bed longer, but I needed the space to plant tomatoes.
So, baby potato salad, it is!
Most potato salad recipes use full-size potatoes and offer no directions for using pint-size spuds. My baby Yukon Golds were each about 2 inches in diameter, what’s referred to by marketers as “two-bite” size.
This recipe uses 1 pound of these little gems; that’s about 11 or 12 two-biters.
An advantage of using baby potatoes in a salad: No peeling necessary. And they boil very quickly; mine reached the fork-tender stage in less than 20 minutes.
That little bit of sugar helps to balance the sharper flavors of Dijon mustard, onion and pickles. It’s not much (and optional for those cooks who avoid any added sugar), but just enough to make this potato salad just right.
Baby potato salad
Makes 6 to 8 servings
Ingredients:
1 pound baby or “two-bite” Yukon Gold potatoes or similar
3 eggs, hard boiled and chopped
½ cup onion, chopped
½ cup celery, chopped
½ cup bread and butter pickles, chopped
¼ cup black olives, sliced
Dressing:
½ cup mayonnaise
2 tablespoons Dijon mustard
½ teaspoon celery seed
1 teaspoon Old Bay seasoning or similar seasoning salt
½ teaspoon freshly ground black pepper
1 teaspoon dried parsley or 1 tablespoon fresh parsley, finely chopped
½ teaspoon sugar (optional)
Paprika for garnish (optional)
Instructions:
Prepare potatoes. Boil with skin on in salted water until just fork tender. Set aside to cool.
In a large bowl, lightly toss chopped hard-boiled eggs, onion, celery, pickles and olives.
Make the dressing. In a small bowl, combine mayonnaise, Dijon mustard, celery seed, Old Bay seasoning, black pepper, parsley and sugar, if desired.
Add dressing to egg mixture; toss to coat.
Cut potatoes into eighths. Gently toss potatoes with egg-dressing mixture. Adjust seasoning if needed.
Refrigerate covered until ready to serve.
Sprinkle servings with paprika, if desired.
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Food in My Back Yard Series
June 10: Battling early-season tomato pests
June 3: Make your own compost
May 27: Where are the bees when you need them?
May 20: How to help tomatoes thrive on hot days
May 13: Your plants can tell you more than any calendar can
May 6: Maintain soil moisture with mulch for garden success
April 29: What's (already) wrong with my tomato plants?
April 22: Should you stock up on fertilizer? (Yes!)
April 15: Grow culinary herbs in containers
April 8: When to plant summer vegetables
April 1: Don't be fooled by these garden myths
March 25: Fertilizer tips: How to 'feed' your vegetables for healthy growth
March 18: Time to give vegetable seedlings some more space
March 11: Ways to win the fight against weeds
March 4: Potatoes from the garden
Feb. 25: Plant a fruit tree now -- for later
Feb. 18: How to squeeze more food into less space
Feb. 11: When to plant? Consider staggering your transplants
Feb. 4: Starting in seed starting
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Garden Checklist for week of June 15
Make the most of this “average” weather; your garden is growing fast! (So are the weeds!)
* Warm weather brings rapid growth in the vegetable garden, with tomatoes and squash enjoying the heat. Deep-water, then feed with a balanced fertilizer. Bone meal can spur the bloom cycle and help set fruit.
* Generally, tomatoes need deep watering two to three times a week, but don’t let them dry out completely. That can encourage blossom-end rot.
* From seed, plant corn, melons, pumpkins, radishes, squash and sunflowers.
* Plant basil to go with your tomatoes.
* Transplant summer annuals such as petunias, marigolds and zinnias. It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.
* Pull weeds before they go to seed.
* Let the grass grow longer. Set the mower blades high to reduce stress on your lawn during summer heat. To cut down on evaporation, water your lawn deeply during the wee hours of the morning, between 2 and 8 a.m.
* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.
* Dig and divide crowded bulbs after the tops have died down.
* Feed summer flowers with a slow-release fertilizer.
* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather. It also helps smother weeds.
* Thin grapes on the vine for bigger, better clusters later this summer.
* Cut back fruit-bearing canes on berries.
* Feed camellias, azaleas and other acid-loving plants. Mulch to conserve moisture and reduce heat stress.
* Cut back Shasta daisies after flowering to encourage a second bloom in the fall.
* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.
* Pinch back chrysanthemums for bushier plants with many more flowers in September.
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