Given this coming Sunday is Easter, Food Flippers will be taking the day off to spend time with our family. No worries however, we will share an oldie but goodie for you to revisit but hope you will also spend the day with your friends and family.
When I think of Easter, I immediately think of dying eggs the Saturday before. There was always at least one color in the bunch that did not color very well but it was still fun. Easter morning meant finding an Easter basket full of chocolates and a stuffed animal when I was a kid and then jewelry or perfume as I got older. It also meant wearing a new Easter outfit to church. It was the one time of the year all the ladies either wore hats and pastel colors or both. After service we’d head home for an Easter feast Mother somehow managed to put together. There was always ham crusted with a brown sugar glaze, potato salad, a plethora of vegetables, homemade yeast rolls and Mom’s Pineapple Coconut Cake. My mouth is watering just remembering all the good eats.
As I grew up and had my own home, I steered away from the traditional most of the time food wise but I did always dye eggs. This year I’m returning to my roots and I decided that I really wanted to do something to dress up potato salad. So here is where today’s flip comes into play.
I think potato salad has to be a universal dish. Every culture seems to have its own version of potatoes made into some type of salad. Cas grew up eating the vinegar based German potato salad in St. Louis which has a large German population, while I grew up eating the traditional mayonnaise southern version with boiled eggs, sweet pickles, celery and mustard. I love using my homemade sweet and spicy pickles but I typically leave out the celery because Cas is not a fan. I bet each of you have your own family version too. While the old standard is always good, I really wanted to come up with something a little extra special for our Easter celebration this year as we are expecting family from out of town.
Yes, another potato salad recipe! Just keep reading. I’m not overly fond of vinegar based dressings on potato salad. I really prefer mayonnaise base but I know it can be a bit more caloric and can cause issues if you are celebrating outside in a picnic setting. It can turn ugly pretty quickly. The version I stumbled upon is REALLY good. We’ve been moving toward more Mediterranean flavors of late so this really came about with that thought in mind. We immediately noticed it has a lovely fresh taste due to the fresh dill and parsley and it doesn’t have a ton of mayonnaise added due to the dressing I mixed up. I served it warm but overnight in the frig works well too. If you are cooking for Easter, I really hope you will consider adding this to the menu. I’ll let you in on a little secret: this potato salad is good ANY time of the year.
The Recipe: Tracey’s Greek Potato Salad
1-2 lbs. baby yellow potatoes
1 red bell pepper, chopped fine
1 small red onion, chopped fine
2/3 c Kalamata olives cut in half
1/3 c chopped fresh parsley
¾ c mayo
2 t apple cider vinegar
1 t sugar
2 T chopped fresh dill (use dried if you do not have fresh)
1 t salt
1 t black pepper
1t Cavender’s Greek seasoning
- Wash and quarter baby yellow potatoes into cubes.
- Cover potatoes with cold water and add 1 t salt. Boil for about 5-7 minutes just until potatoes are beginning to get tender. Do not overcook – otherwise you’ll end up with mashed potatoes instead of cubed potatoes.
- In mixing bowl combine red bell pepper, red onion and olives. Add in warm potatoes and stir gently.
- In small bowl or measuring cup combine mayo, vinegar, sugar, black pepper, Cavender’s. Mix well and adjust flavor with more salt, pepper, Cavender’s until the taste is right for you.
- Pour over potato mixture and gently combine until all is well coated.
- Add fresh parsley and serve.
It really is fresh and lighter tasting than the traditional and the colors are so pretty. I hope you will give it a go!