Taste tests reveal areas best potato salad, cole slaw
- Joyce Trepus
- Beaverton Valley Times - Features
(Joyce Trepus welcomes your questions at 503-292-2741).
I would be happy for the rest of my life just eating the four S's: soups, salads, sandwiches and sweets.
My friends and I have been conducting several taste tests around here to find the best in each category. Remember, best refers to our taste buds; yours may vary.
The Skyline Restaurant (503-292-6727) won the potato salad category. They also did well with their coleslaw, but New Season's edged them out of first place by a few points. The potato salad was coated with a delicate mayonnaise-based dressing and had a good balance of hard-boiled eggs, onion and perfectly cooked potatoes.
Try the following recipe from 'Controlling Your Fat Tooth,' by Joseph C. Piscatella.
Old-Fashioned Potato Salad
1 teaspoon red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
3 cloves garlic
½ teaspoon salt
1 cup olive oil
2 ¼ pounds russet potatoes, cooked
3 hard-boiled eggs
2 stalks celery, finely chopped
½ cup finely chopped white onion (I use green onions)
1 dill pickle, finely chopped
salt, black pepper taste
15 ripe black olives, pitted, halved (I don't use these)
1 tomato, cut into wedges
In a blender or food processor, combine egg, vinegar, lemon juice, mustard, garlic and salt. With machine running, gradually add olive oil, 1 tablespoon at a time. Chill at least 4 hours. This makes a delicious mayonnaise-type dressing.
In a large bowl, cut cooled potatoes in 1-inch cubes and add hard-boiled egg whites in 1-inch pieces. Crumble yolks over potatoes. Add celery, onion and pickle; chill.
Just before serving, toss the potato-egg mixture with desired amount of dressing. Season to taste with salt and pepper, and sprinkle with paprika. Add olives, if using, and garnish with tomato wedges.
Makes 10 cups.