Miller County Newsletters
Haley's Comment
Potato Salad is a Natural Part of Summer
June 2007
When you think of summer time and picnics, you naturally think of adding
potato salad to your picnic basket. Potato salad has been included in picnics
and summer activities since the mid-nineteenth century. The potato’s versatility
is one reason it is such a popular side dish for most picnics and cookouts.
Potato salads usually contain a combination of cooked potatoes, chopped
onions and other vegetables, sometimes boiled eggs, and usually some type of
salad dressing or mayonnaise.
Remember Safety First
This is one side dish that requires careful handling since many of the
ingredients lend themselves to potential spoilage and food-borne pathogens that
can lead to illness. Always keep potato salad refrigerated, either in a
refrigerator, on a bed of ice, or with freezer cold packs in an ice chest.
When picnicking, put your ice chest in the shade, and keep the lid closed as
much as possible. If at all possible, avoid packing your ice chest in the trunk
of a car, since the temperature can get extremely hot.
To assure the safety of your potato salad, it should be maintained at a
temperature of between 32 and 40 degrees Fahrenheit. It should not be left out
of refrigeration for more than two hours if indoors or one hour when
temperatures are hot or you are outside, such as at a picnic or reunion. Leaving
potato salad out for more than two hours allows harmful bacteria that can cause
food poisoning to grow quickly at warm temperatures.
Choose the Right Potato
After assuring that your salad will be safe to eat, choosing the right potato
is the next essential step. Just because you use the russet potato for baking
and making French fries at home, it does not always make the best choice for
potato salad.
Instead, use a thin-skinned, boiling variety. One advantage to this type of
potato is that it can be steamed, pressure-cooked, boiled, baked, or grilled and
will not fall apart when sliced, grated, or cubed. Examples of this type of
potato are the waxy varieties such as the red potato (often called new potato),
yellow Finn, or Yukon gold.
Remember that regardless of the variety you choose, potatoes should be of
uniform size, well shaped, clean, firm, and have thin skins. Avoid potatoes with
wrinkled skins, soft dark spots, and cut surfaces. A green tinge – indicative of
prolonged light exposure – is caused by the alkaloid solanine, which can be
toxic if eaten in quantity.
Once you have determined the best potato for your salad, boiling the potato
is the next step. It is important to cook them to the right stage. When a potato
can be easily cut into with a fork, then it is ready to be removed from the
water - before it gets mushy.
Let the Potatoes Cool
Wait to add your potato salad ingredients, such as salad dressing,
mayonnaise, or boiled eggs, which can be damaged by the heat, until after the
potatoes have cooled. Once the potatoes have cooled and your salad is complete,
refrigerate it before serving.
To add variety to your potato salad, try adding different vegetables, such as
cucumbers, celery, onions, bell peppers, and even English peas. Fresh herbs and
mustards are also a special added treat.
Additional Information
If you need additional information on keeping your foods safe during picnics
and other activities, contact me at the University of Arkansas Cooperative
Extension Service, 400 Laurel * Suite 215, Texarkana, AR; call me at
870-779-3609; or e-mail me at Chaley@uaex.edu.
You may also visit our website at www.uaex.edu.
As picnics and summer activities are in full swing, why not try this recipe
for Summer Time Potato Salad? It is easy to prepare and will have your guests
and family coming back for seconds.
Summertime Potato Salad
2 pounds clean, scrubbed, new red potatoes, diced
6 eggs, boiled
1 pound bacon
3 green onions, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
Salt and pepper to taste
To a large pot of boiling water, add potatoes (skin left on) and cook
until tender but still firm, about 15 minutes. Drain and set in the
refrigerator to cool. Peel and chop boiled eggs. In a large skillet, cook
bacon over medium-high heat until crispy. Drain, crumble, and set aside. Add
diced, cooked potatoes to a large bowl, along with the eggs, bacon, onion,
and celery. Add mayonnaise; salt and pepper to taste. Chill for an hour
before serving to allow flavors to blend.
Tried and True Tip:
To save time, you can substitute one-fourth cup bacon bits in place of
cooking the bacon.
We appreciate your feedback!
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