Made in America – Potato Salad/Insalata di patate

After a nice summer holiday, we’re back with our Made in America recipes.  American recipes, Made in Italy.

It may no longer be summer, but it’s still hot enough to enjoy a cool dish.  At least it is here, anyway.  (Send good thoughts my way that it will cool off soon, would you?).  So, this hot weather calls for a nice plate of cool potato salad.

Now, potato salad is one of those dishes that’s sort of like lasagna here in Italy.  Just about everyone has their own recipe.  Each one is different, but each one is delicious.  Some make it with onion and celery, some add hard boiled eggs and some put mustard in theirs; then there’s German Potato Salad that’s made with oil instead of mayonnaise, and the list goes on.

Here’s my version. It’s a little tangy with pickles and red pepper, but, of course, I think it’s yummy.  And, here in Italy, I’ve found the best pickles at Lidl.  It looks like they come from Germany, so maybe that’s why they’re so good.  With lots of herbs added to the brine, they’re very flavorful.

I also use a roasted red pepper, which I get in a jar.  If you can’t find roasted red pepper, pimento would work. Of course, you could always roast your own red pepper, too if you’d like.

Ingredients

1 kilo potatoes
1 large pickle, diced
1 roasted red pepper, diced
1/2 cup mayonnaise
1 tablespoon pickle brine
salt to taste

Directions

Clean potatoes and boil until a fork will enter them easily.  The timing is different depending on the size of the potatoes, so if you have some small and some large, be sure to check the smaller ones and pull them out as soon as they’re done.  Mushy potatoes don’t make for good potato salad.

Allow the potatoes to cool, then peel and cut them into cubes.  Place them in a bowl and add the diced pickle and diced red pepper.  Combine mayonnaise in a small bowl with the tablespoon of pickle brine (taken from the jar with the pickles, obviously) then add to the potato mixture.  Salt to taste and put in the fridge to cool for at least 30 minutes.

Insalata di patate

In America ci sono tante ricette per l’Insalata di Patate.  Tutti hanno la loro ricetta preferita.  Ci sono ricette con uova sode, cipolle e sedano, senape, ecc. Questo e il mio preferito.  Il cetriolo sottoaceto e il peperone grigliato sottolio danno un buon sapore. Ho trovato i cetrioli buonissimi a Lidl, vedi sopra per un’immagine del barattolo.

Ingredienti

1 chilo di patate
1 cetriolo sottaceto, tagliato a dadini
1 peperone grigliato sottolio
1 bicchiere di maionese
1 cucchiaio di salamoia di cetriolo
sale a piacere

Direzioni

Lavate le patate e fate lessare finché una forchetta entra nelle patate facilmente.  Fate attenzione se ci sono patate di diverse taglie e tirate fuori le patate più piccole se sono cotte.  Le patate non devono essere troppo morbide.

Lasciate raffreddare le patate, poi sbucciatele e tagliatele a pezzi di circa 3 cm.  Mettetele in una ciotola e aggiungete il cetriolo e il peperone tagliati a dadini.  In una piccola ciotola, mescolate la maionese e il cucchiaio di salamoia che avete preso del barattolo dei cetrioli. Aggiungete la maionese alle patate e mescolate bene.  Mettete l’insalata nel frigorifero per almeno 30 minute prima di servire.

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