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Potato Salad

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FOOD
September 30, 2009
Dear SOS: Cole's at 6th and Main streets in historic downtown makes a fantastic bacon potato salad. Can you get the recipe? Judy Goodenow Thousand Oaks Dear Judy: Cole's potato salad is richly flavored with deep notes of bacon and smoked salt layered with bright herbs and chopped green onion. Tossed with a creamy dressing with a light tang, each bite is a wonderful balance of flavor and texture. Bacon potato salad Total time: About 40 minutes Servings: 4 to 6 Note: Adapted from Cole's.
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FOOD
May 20, 2013 | By Noelle Carter
We were opening Christmas gifts last year when my much better half dropped a package on my lap -- a cold, heavy package. Curious (and suddenly chilly), I opened it. Bacon. Six pounds of artisan bacon, ranging from thick-cut hickory-smoked to jalapeño-spiced and apple-cinnamon, varieties hailing from Virginia to upstate New York, Texas to Tennessee. Now if that's not true love, I don't know what is. I'm a bacon fanatic. In or out of the kitchen, sometimes it's all I can think about: the vibrant red as it cooks, the smokiness, the subtle crunch, the sizzle, the wonderful aroma that will not be denied.
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FOOD
December 30, 2010
  "A well-made potato salad is one of the most delicious side dishes you can have," says Food editor Russ Parsons. And his potato salad is well made. It has just the right hit of vinaigrette ? made with red wine vinegar, shallots and Dijon mustard ? that serves as a bright note against the starchiness of the potatoes. The trick is to season the potatoes while they are still hot so they'll be flavorful all the way through. He also makes his with fresh, crunchy celery, red onions and parsley ?
NEWS
March 15, 2013 | By Russ Parsons
Everyone has their own iconic food -- not just a food they really like, or even really love, but a food around which the world turns. For me, it's barbecue. And not just any barbecue, but Texas barbecue. Credit my passion to a sentimental education received at the pit of C.B. Stubblefield when I was still at a very impressionable age (not that his barbecue wouldn't have made an impression on someone of any vintage). Stubb is famous now - or at least his name is. His line of barbecue products can be found on supermarket shelves across the country.
FOOD
June 29, 1997 | ABBY MANDEL, SPECIAL TO THE TIMES; Mandel's latest book is "Celebrating the Midwestern Table" (Doubleday & Co., 1996)
Foods go in cycles. Take potato salad. Years ago, it was everywhere--restaurants, picnic baskets, deli bins. Today it has been outflanked by salads made with rice and pasta. It certainly hasn't disappeared, but a lot of people pass up potato salad because they think of it as being fatty or just boring. In an effort to revive the reputation of the potato salad, I recently made two--in French, and Greek styles--using lighter dressings than the traditional mayonnaise.
FOOD
May 26, 1994 | DONNA DEANE, TIMES FOOD STYLIST; Deane is co-author of "Simply Healthful Cakes" (Chapters Publishing, 1993: $9.95)
With Memorial Day weekend just around the corner, many of us are busy planning our holiday barbecue with an emphasis on healthy eating. With that in mind, you may want to add this flavorful, low-fat roasted pepper-potato salad to your menu. A one-cup serving contains only one gram of fat. If mayonnaise instead of nonfat plain yogurt were used for the dressing, the fat grams would soar to 34 per serving. For additional flavor, the potatoes are first cubed, then cooked in chicken broth and garlic.
FOOD
May 12, 1994 | FAYE LEVY
Supermarkets sell potato salad by the bucket, but these salads often have too much fat, sugar and salt. When we make potato salad in our own kitchen, we can control the taste and nutritional content. The potato salad most familiar to us is heavily coated with mayonnaise. Yet there is another kind of potato salad, popular in Mediterranean countries, that many people will be glad to discover. These potato salads are dressed with vinaigrette.
FOOD
June 20, 1996 | BETTY ROSBOTTOM, Rosbottom is a cooking school director and author of "First Impressions" (William Morrow)
I developed this salad several years ago for one of my cooking classes, but unfortunately I filed the recipe and completely forgot about it until recently, when I was cleaning out my desk. The salad is made with red-skin potatoes that are boiled without being peeled, cut into wedges and tossed with chopped green onions, sweet red peppers sliced into thin strips, blanched green beans and slivers of black olives.
FOOD
August 3, 1995 | RUSS PARSONS, TIMES DEPUTY FOOD EDITOR
When the weather gets this hot, it's all you can do to get home, much less think about dinner. That's why every weekend I make up a big batch of potato salad. Not your everyday picnic potato salad with mayonnaise, but rather potato salad with oil, vinegar and especially green beans. This salad can be made up on Sunday, then stuck in a plastic bag and refrigerated for later in the week. I always make a double batch (it's perfect with grilled meat), then stretch it as far as I can.
FOOD
April 9, 1997 | DONNA DEANE, Deane is director of The Times Test Kitchen
This low-fat side dish is more like a vegetable salad made with potatoes than a conventional potato salad. The potatoes are roasted at a high temperature, first being sprayed with olive oil cooking spray to help them brown. Meantime, prepare the rest of the ingredients. The fastest way to roast a bell pepper is to hold it over a gas stove top burner with a long-handled barbecue fork (if using a table fork, hold the handle with a hot pad or oven mitt so you don't burn your hand).
NEWS
March 12, 2013 | By S. Irene Virbila
I can remember the first time I had herring and potato salad, a summer night in Paris, sitting at a sidewalk table. The cool vinegary tang of the pickled herring against the waxy yellow potato with the crunch of carrot and sweet onion was perfect with a sip of Chablis. Recently I picked up some pickled herring at a Russian deli in West Hollywood (can't remember which) and made "Herring and Potatoes" from former Chez Panisse chef David Tanis' first book "H eart of the Artichoke and Other Culinary Journeys ” (Artisan Books, New York, 2010, $35)
NEWS
March 6, 2013 | By Jenn Harris
Built Custom Burgers, a new burger joint by The Counter will open by March 15 near the University of Southern California campus. Like The Counter, the new 1,800-square-foot space that seats up to 40 people will offer customizable creations with a lower price point and a fast-casual format. But the new Built Custom Burgers lets guests  choose their burger toppings while the burger's being made. You can also create your burger online and swing by to pick it up. All the burgers will be quarter-pound patties, as opposed to The Counter's third-pound, two-thirds-pound and 1-pound burger options.
NEWS
February 19, 2013 | By Dominic A. Riley
A new occasional series takes in the scene at new restaurants on opening night. "You give me fever" was barely a whisper amid the din of voices as visitors stepped into Bludso's Bar-&-Que on La Brea Avenue, the collaborative effort of the owners of the Golden State on Fairfax and Kevin Bludso of Bludso's BBQ in Compton. The '50s tune spoke to how diners might've felt after the restaurant's opening night Monday --  content with the meat sweats or faint from spotty service.
NEWS
November 26, 2012 | By Noelle Carter
What's not to love about schnitzel? Simply pound a pork cutlet nice and thin, bread it and pan-fry until golden. This recipe from Food Editor Russ Parsons can be made in minutes. You can serve your schnitzel alongside a crisp green salad, though you might just choose to round out the meal with Parsons' recipe for German potato salad. (Go ahead, the potato salad only takes about half an hour, and if you time it right you can do both dishes at once.) You can find the schnitzel recipe here , and the potato salad recipe here . For more quick-fix dinner ideas, check out our video recipe gallery here . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
NEWS
October 5, 2012 | By Betty Hallock
Cooks County's Oktoberfest: Each Monday in October, Cooks County offers traditional German dishes paired with a featured beer or wine. On Oct. 8, Schnitzel Time! : rye pretzels with mustard, wiener schnitzel, potato salad, Stiegl Gold beer. On Oct. 15, Oktoberfest, Bavarian Style! : big Bavarian pretzel, house-made weisswurst and apfelspaetzle, Allagash Curieux beer. On Oct. 22, Pot Roast, the Germany Way! : buttery pretzels, sauerbraten with roasted root vegetables, Chouffe beer.
NEWS
September 18, 2012 | By Jeff Spurrier
You're probably already growing purslane. That could be good or bad. Originally from India and the Middle East, this green succulent has long been a reliable food source for foraging humans. The ground cover is not only edible, it grows fast and requires no maintenance. Gandhi listed it among plants that should be grown to help people be self-sustaining. But to many gardeners, purslane is a weed. The wild varieties, known as common purslane, grow between the cracks in city sidewalks, in gravel driveways and in gardens, intentionally planted or not. It is especially happy in Southern California.
NEWS
January 10, 2011 | Los Angeles Times
Late-night beer and taco runs can pack on the pounds. So can a new job in a new city, especially if a baking genius is among the colleagues. But it’s a new year, and these guys are ready to lose weight. And – get this – share.  Inveterate blogger Tony Pierce has acknowledged that his up-at-all-hours lifestyle isn’t conducive to a trim physique.  He wants to lose 20 pounds through … well, no discernible plan, it would seem. He’s asking for suggestions.
FOOD
December 30, 2010
  "A well-made potato salad is one of the most delicious side dishes you can have," says Food editor Russ Parsons. And his potato salad is well made. It has just the right hit of vinaigrette ? made with red wine vinegar, shallots and Dijon mustard ? that serves as a bright note against the starchiness of the potatoes. The trick is to season the potatoes while they are still hot so they'll be flavorful all the way through. He also makes his with fresh, crunchy celery, red onions and parsley ?
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