"They Call Me Tater Salad"

If you're not familiar with Ron White, the title of this post will make no sense to you. If you are, it will—and you'll laugh.

I’ve written previously about making coleslaw (see the bottom of this post). There are some dishes that—while a recipe can get you started—you really need to find the right combination of flavors to suit your tastes.

Potato salad is such a dish. I started with a Mark Bittman recipe, which uses mustard, vinegar and lots of chopped parsley. It’s very good and tangy, but I really like a creamy potato salad.

Mayonnaise can be good, but it’s easy to go overboard with mayo. Lately, I’ve decided that sour cream is the way to go.

Today I made a batch of potato salad that turned out pretty good. I’ll walk you through my process, but keep in mind that I don’t measure anything and this is just a guide. Taste as you go and adjust accordingly.

First off, I roasted a red pepper. I’ve been looking for a new addition, and I had a pepper that needed to be used. When the pepper was black, I let it steam while I started the water for the potatoes.

I use red potatoes, but use what suits you. Cut them in bite-size pieces and boil until tender but not mushy (10-15 minutes). I pulled this batch out of the water a little early, so I let them sit covered in the pot for five minutes or so to let them cook some more.

Meanwhile, I peeled, seeded and chopped the pepper; chopped some fresh basil; and mixed a combination of low-fat sour cream (about 1/3 cup), Dijon mustard (about 1 tablespoon), vinagre de Jerez (about 1 tablespoon), black pepper, shallot salt and a bit of sugar.

(On a side note, I usually avoid low-fat and non-fat products like the plague. However, since my cholesterol has been hovering around 220 for the last ten years, I’ve finally decided to become a tad more careful about fat in my cooking.)

I mixed the potatoes with half the sauce, the chopped pepper and the basil. Then I tasted and added sauce, salt and pepper until the flavors were right.

It’s all about balance.

You know if I’m cooking on a Sunday, there’s wine involved. I opened a bottle we got from Trader Joe’s. Their selection of good, inexpensive wines simply astounds me.

Wine Bottlers Marlborough Sauvignon Blanc Vin-Koru 2008


There's no point in gushing about this wine. That would disrespect what it is. The world needs more delicious and affordable ($5.99) wines like this. If you want expensive wines to gush about, there are already plenty.

It was a perfect match for a late lunch of chicken wraps and roasted red pepper-basil potato salad.

(One final note: In the last six months, I've dropped my total cholesterol 40 freakin' points! A combination of diet modifications and exercise did it. When I told E, she said, "Well, we have been going through a lot less butter.")

A Taste of Summer

Here’s a recipe that captures the essence of fresh summer produce. And, it’s just about as easy as putting water to boil.

Put a large pot of salted water on the stove to boil.

While you’re waiting for the water to boil, rough chop ½ medium red onion and ½ sweet bell pepper. In a blender or food processor, pulse onion, pepper and a generous handful of cherry or grape tomatoes along with a splash of good olive oil until fluid, but still chunky.

Prick three or four medium tomatoes with a fork in several places and drop in boiling water for 45 seconds or so. Remove and run under cold water. Peel, core and rough-chop tomatoes. Combine pureed veggies and chopped tomatoes.

Cook 1 lb. dry pasta (I like bowtie or penne for this dish). Toss hot, drained pasta with veggie mix. Add a generous amount of chopped fresh basil or the herb(s) of your choosing, more olive oil, if desired, and salt and pepper to taste.

I like to serve this over some greens with grated parmesan and a sprinkle of really great vinegar on top. You can dress it up in any number of ways.

This evening, I served this dish with Omaka Springs Estates Sauvignon Blanc Marlborough 2004. It’s a wonderful New Zealand SB with flavors of grapefruit, pineapple and bell pepper, framed with zingy acidity – a perfect match for the fresh flavors of the pasta.

If that ain't summer, I don't know what is.

Shopping: The Sequel

I thought you might be interested in the results of some weekend shopping.

No sooner had I finished my last post then I walked back into World Market to pick another bottle of the Aussie shiraz-viognier that I mentioned in my previous post. Two racks full of wines marked down 50% met me at the front of the store.

I took a quick look and found an empty wine box.

The wine that brought me back is Zonte’s Footstep Shiraz-Viognier Langhorne Creek 2003 ($7.49). It’s the vinous equivalent of red velvet cake, a fruit-forward, over-the-top, luscious, whore of a wine. I love it.

Here are the other wines I bought with their post-discount prices:

Paringa Shiraz ‘Individual Vineyard’ South Australia 2003 ($5.49)

Fairview Viognier Coastal Region South Africa 2006 ($6.99)

Scharffenberger Brut Mendocino County NV ($8.99)

Omaka Springs Estate Sauvignon Blanc Marlborough 2004 ($7.49)

Dr. Thanisch Riesling Classic Q.B.A. 2005 ($8.99)

Kim Crawford Unoaked Chardonnay Marlborough 2005 ($7.99)

Mak ‘Snowy River’ Red Coonawarra 2001 ($7.99)

Joseph Drouhin St. Veran 2005 ($6.99)

Li Veli Passamante Salento 2003 ($5.99)

Matanzas Creek Sauvignon Blanc Sonoma County 2005 ($9.49)

Roederer Estate L’Ermitage Anderson Valley 1999 ($18.49)

Not a bad case of wine for about $100. Some of these wines I’m familiar with: Paringa, Joseph Drouhin and Kim Crawford. Others are new to me: Omaka Springs, Dr. Thanish and Mak.

The L’Ermitage alone made the trip worthwhile. I can’t wait to open that one. You will no doubt hear more about these as I taste them.

And seriously, Joseph Drouhin St. Veran for $6.99? Somebody pinch me.