I love potato salad… (WHB#46: parsley)

edit @ 17:12 & 17:56 EDT: broken links fixed…

WHB#46: Parsley (Petroselinum crispum crispum)

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potato salad Yes, there’s nothing more wonderful than potato salad for a picnic or on a hot summer’s evening.

But not just any potato salad (although I do love just about any potato salad – as long as it has been made with mayonnaise rather than a disgusting sweet salad dressing).

What I really love is potato salad with green beans, red onion and black olives. And radishes, if the radishes are good. In the past I have also put in some English cucumber. But T doesn’t really like the English cucumber so I now leave it out.

And how did I come up with our potato (etc. etc.) salad recipe? It is an amalgamation of many different potato salads. When I was a child, our potato salad was very simple. It consisted of new potatoes, miracle whip (which I liked then), chives from the garden, salt and pepper.

When I moved to Ontario, I was introduced to Niçoise salad and loved that there were blanched green beans and olives. Then not long afterward, I saw a recipe for German warm potato salad in an airline magazine (sorry I cannot remember which it was – Air Canada? CP?).

And one hot summer day many years ago, long before I had met T, my potato salad recipe emerged. I made it again and again. I thought it was so good that I entered it in a Hellmann’s Mayonnaise Best Potato Salad contest. (Even though I think it is the best potato salad in the world, I wasn’t really surprised that my salad didn’t win, what with the mayonnaise being somewhat diluted.)

The salad is always slightly different each time because, in spite of measurements being put on the recipe, I’ve never really measured. The only absolute must ingredients for our potato salad are new potatoes, green beans, mustard, Hellmann’s mayonnaise and oil cured Moroccan style black olives. potato salad

The other night, we served it with grilled chicken log stuffed with goat cheese. It was delicious! It really is the best potato salad, if I do say so myself.

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Initially, I was going to use this post as my entry for Barbara’s (Tigers and Strawberries) Spice is Right V. The parsley came from our garden and the potatoes, dill, green and yellow beans were all local produce.

I just realized that I should try growing mustard! It shouldn’t be too difficult, considering that a tremendous amount of the world’s mustard is grown in Canada. Even Dijon mustard is made with Canadian mustard seeds! (I was amazed to learn that the last time we were in Dijon….)

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weekend herb blogging - © kalyns kitchen Weekend Herb Blogging: Parsley (Petroselinum crispum crispum)

I always try to include dill, chives and parsley in our potato salad. This year, our garden dill was eaten entirely by some creature(s) so I had to buy dill. Luckily, there is dill galore at all the vegetable stands. There are the usual little bunches. But there are also giant flowering stalks in big plastic buckets that have been set beside the baskets of small pickling cucumbers. (One of these days, I really should try making dill pickles… although why would I? The local Polish delis make and sell really great dill pickles!)

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parsley and chives Happily, the garden chives and parsley have not met with the same fate as the dill. Of course I adore chives, with their delicate onion flavour. And parsley too is such a wonderful herb. I love its simple but distinct flavour that never takes away from the dishes it enhances. One can use either flatleaf parsley or curly leaf parsley. I’ve heard people say that curly parsley has no flavour. I really don’t understand what they’re talking about… I don’t really notice any difference between the two. However, I do prefer curly leaf parsley only because I think it’s prettier.

It’s also quite easy to grow. If one is very clever, one can get it to overwinter and allow it to go to seed so that it will self-sow the next year. I’ve only managed to do that once though….

Read here about growing parsley

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Usually hosted by Kalyn (Kalyn’s Kitchen), WHB has gone on the road again this week. WHB #46 is hosted by Anthony’s Kitchen

edit 22 August 2006:

Anthony’s Kitchen – WHB #46 roundup

 

This entry was posted in crossblogging, food & drink, side, vegetables, WHB on by .

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  • Yummy. This sounds great. I especially like the idea of the olives. I agree about the curly parsley. For some reason all the books say the flat parsley has better flavor, but I really like the curly parsley best.

  • I love the potato. Yummy!

  • I love potato salad, especially when it has lots of dill in it. To me, fresh dill has such a wonderful flavor. I’ve tried to grow it with little success. Too bad. Yummy looking salad!

  • ejm

    Yes, what’s up with that? I’ve never really been able to taste much difference between the two and curly parsley is really so much prettier! I wonder if maybe it’s because of the parsley we grew up having. Perhaps if I had grown up eating flat leaf parsley, I’d prefer it.

    Yes, indeed Sher, potato salad is always better with dill. Luckily for us, the vegetable stands always have dill on hand. Dill is a funny thing. It shouldn’t be hard to grow when one considers that it grows like a weed on the dusty roadsides all over Provence. We have also seen plenty of it growing wild in Tuscany.

    (I could have sworn that I already replied to this!! I guess I must have put the wrong characters into the botcheck window the first time….)