You Asked #13 | Laura and Peter Answer Your Questions
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- เผยแพร่เมื่อ 17 ธ.ค. 2024
- This week, Laura and her husband Peter discuss outdoor eating! If you want to know their thoughts on the best grilling showstoppers and classic potato salads, look no further.
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Potato Salad with Bacon and Peas (four servings)
The idea here is for the potatoes to absorb the warm dressing so they’re flavoured straight through. Normally, I’d peel the potatoes after cooking and then slice them, but these were too small so I just halved most of them to let the dressing make its way in.
1-1/4 pounds/625 g new waxy potatoes, unpeeled
1 cup/1/4 pound blanched peas
4 slices bacon, cut into lardons
1 small red onion, minced
1 garlic clove, minced
¼ cup/60 ml white wine vinegar
¼ cup/60 ml chicken stock
½ cup/125 ml olive oil
Salt and pepper
Boil the potatoes in a pot of salted water until tender. Peel and and cut into slices OR halve them to expose the flesh so they can absorb the dressing. Put them in a bowl with the peas.
Fry the bacon in a frying pan, and, when crisp, add the onion and garlic for a minute to warm through. Pour over the vinegar, followed by the stock and oil. Pour this over the potatoes and peas, toss, and season with salt and pepper. You can always add some fresh herbs to this if you like.
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Laura Calder is a trusted and established expert in food, entertaining and lifestyle. She is the author of four best-selling cookbooks and the James Beard Award-winning host of the long-running series French Food at Home. The Inviting Life is Laura's latest work.
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Edited by Joel Edmiston
Love German warm potato salad!
Lovely. I wish these were longer. I feel like im sitting with friends having a conversation.
Hi Laura and Peter, I’m a huge fan of you both and I love this series! One of my favourite ways to serve a summer potato salad is this: I grill halved fingerling potatoes (tossed in a thin coating of my reserved bacon which I always keep on hand) until they are nicely charred, almost resembling the campfire potatoes of my childhood cottage life. Next, I add freshly grilled sweet corn (sliced off the cob), crisped bacon and thinly shaved kale, all tossed (warm) with a sharp dill, garlic and Dijon mayonnaise - not too much but not too little - just before serving. This way the components remain somewhat themselves and avoid becoming a mash. It’s a wonderful mix of flavours and textures with each bite just a little different.
This sounds fantastic. Thank you. Will try!
I like them that you can see the respect and love that shows between the two of you!
Here in Hawaii we love what we call Potato-Mac Salad, which is definitely ubiquitous at every picnic and on every "plate lunch" from a drive-in.
It's just as the name implies: a mashup of the two salads.
I do mine with starchy potatoes and either elbow or ditalini pasta. Cook separately in well-salted water and drain well. Douse with vinegar (and/or sweet pickle juice) while still warm. Spread on sheet trays to hasten the cooling.
Once cooled, mix together in a big bowl, add diced onion, celery and sweet and dill pickles. (I tend to use more sweet gherkins than dill but like the contrast of both in the salad.)
Toss in a grated carrot or two, gobs of mayonnaise and plenty of cracked black.
Put it in a big serving bowl, adding more cracked pepper and a gentle dusting of sweet paprika for color on top. A handful of sliced scallion or chive on top looks pretty, and tastes great too.
I always make more than I think I need and stash a big bowl in the back of the fridge for later, then eat it for days --alone or with whatever is leftover from the BBQ.
*In Hawaii it's mostly just potato, mac and mayo with a little onion, but I bump up the flavors with my add-ins.
**(I've used smoked paprika and even cayenne on top, but with a very light hand.
***In a pinch I've used pickle relishes but it's not as good.
Yeah! A new book! I own all your publications! Love them! Can’t wait!!!!
Looks like a lovely environment behind you enjoy your vacay
Very nice and helpful. Thanks! Until next time. 💕💕💕
I remember using Oprah’s recipe for potato salad very successfully for a few years and then kind of forgot about it - it was lovely and always was much appreciated, it had - cooked potatoes (cooked in skins and then peeled), red onion, celery, sweet corn, hard boiled eggs, green peppers, a touch of chutney (like mango chutney, touch of mustard ) and mayonnaise. i seem to remember it well, still. and it looks so pretty too. enjoy your holiday, the view is amazing!
I like marinated spatchcocked cornish hens on the grill. Good for entertaining and reasonably priced.
On the grill: roast beef, roast pork loins, smoked trout and salmon; potato salad with white wine dressing perfect for dining on the deck! Thanks for the videos which I love. Have your cookbooks and have given many copies of "The Inviting Life" as gifts. That last is well written, charming, advice with good humor! Best to you both!
I have and have given as a gift "The Inviting Life". Can't wait for the new one.
Our family favorite is "Trudy McNall's Perfect Potato Salad". She was on TV here in the Rochester, NY area back in the 1950's. The dressing has mayo, mustard, vinegar, sugar and salt, and then there are diced hard-boiled eggs and some onion. It's not fancy but always requested. On the grill I don't think you can beat a good ribeye steak.Thank you for your entertaining and informative videos - I always enjoy them.
My potato salad uses the small potatoes, cooked for about 12 minutes, then cut in half. Fry up a couple of rashers of bacon - crisp, crumble when cool. Sauté some celery, onion, red pepper, green pepper - just until they are tender crisp. They should not be soft but not too crunchy either. Chop a few black niçoise olives. Toss everything together with a bunch a fresh dill, a little fresh thyme, and garlic lemon dressing: 1 large or 2 medium cloves garlic put through a fine rasp, fresh squeezed lemon juice (2 large), extra virgin olive oil ( approx 1/2 cup), 1 tsp soya sauce, a good grinding of pepper (I add salt to taste to the salad - not the dressing). Toss all together garnish with some chopped green onion. Leftovers are even better!
I boil the small white potatoes and then cut up celery and red onion and mix with salt pepper dijon mustard and vegenaise which is a vegetarian mayo Simple but very satisfying
I read your cookbooks like a novel so I'm very excited to read yet another! Ina Garten has a wonderful tarragon & dill potato salad that is unique and tasty.
for potato salads I love adding loads of minced Stubb's Full Sour pickles and some of the juice ...gives it a lovely tartness to it... :D ( dijon/mellow yellow mix with mayo, eggs, and green onions with the chives as well)
Red potato salad, skin on, dressing made with 1/2 yogurt 1/2 mayo, chopped chives, cayenne, salt and paprika. Often put sliced hard boiled eggs on top. French potato salad, small potatoes served warm in vinaigrette made with champagne vinegar and olive oil, garlic, chopped parsley or other herbs.
While eating the BBQ and as the coals die down, I throw thick slices of fresh pineapple on the grill. It's delightful for dessert with a scoop of vanilla ice cream.
You could add a touch of cinnamon or brown sugar on top, after flipping, while the bottom caramelizes.
Peaches, plums, any firm fruit or a mixture of several works too.
@@hawiley Yum!
Thanks!
It sounds weird, but I love the Japanese potato salad. It’s a Japanese take on the English style p.s and it’s just so simple and good. It’s mashed potato with a tiny bit of kewpie Mayo and diced fresh cucumbers and salt and a splash of rice wine vinegar. That’s it. I’ve also had it with shredded carrot added in for sweetness. Let it get cold and sit overnight and then it can sit out at room temp till you’re ready to eat. I’ve made this for lots of people, many times and I can never make enough. It’s lighter than traditional thanks to the fresh cucumber.
Where are you? It looks lovely! I would love a get away like that. Thanks also for your expertise. I have 2 of your cookbooks amd love your style of writing. You are a lovely couple!!
Thank you! Were were in the 1000 Islands. Very beautiful there.
Glad to see your getting to travel a little. I know it is a weird feeling just going to the store without a mask on. I'm still trying to get used to being around people again.
And some I still don't trust.
I would like a lobster. It's been a while.
Love listening to you both. It always seems to rest my mind. It would be great if you could put the question topics in the video title and/or description. For example: “You Asked # | Book Update, BBQ, Potato Salad.” It would make searching so much simpler.
Thank you. Also, very good advice. I'll make sure we do that!
I love Japanese potato salad
What is in it?
I made a non mayonnaise potato salad similar to the one shown for a small 4th of July gathering. I tossed it with shallot, dill, egg and pickle relish. People loved it. I didn't, though. I like the traditional. I have to comment Peter looks like he lost some weight. I can't recall if he said so, but is he doing Keto?
No keto. Just jogging and keeping away from cocktails!
Good day, have you both vlogged while cooking?
Might be weird but you look so darn relaxed.
We were. Briefly. haha.
ideally you would grill potatoes and use them in a potato salad
We've sort of done that. Boiled waxy potatoes to just about done, peeled, sliced, brushed with olive oil, and put on the grill. Good. Got that idea from a friend.
Beautiful chartreuse color on you.
Thank you!
who is behind the camera? that person is doing a good job
I have a feeling its just set up on its own
@@Motherhubbard170 It is just set up on its own, but we also have two ace editors, thankfully.