Potato salad x2

Happy Election week! I was very proud to cast my vote on Tuesday, and excited to hear so many stories of people getting out there to rock the vote. Yes, I know my voting terminology is stuck in the 90’s. It was also wonderful to see my friend, who just became a U.S. citizen on November 1, be allowed to cast his first ballot in this country. What a great year to participate in the election!

In honor of the elections, I’ve decided to ask you to cast your vote…for potato salad. Pro-mayo or pro-mustard? Pro-Yukon gold or pro-red skin? Don’t worry, flip-flopping is absolutely acceptable. I like them both, how bipartisan of me.

I had about two pounds of potatoes to use so I made two versions of potato salad, using both red skin and Yukon gold potatoes. I cooked the potatoes together in the same pot, but the Yukon golds cooked a little faster. The original recipe for German potato salad included 3 slices of bacon, which I omitted. I find it annoying to buy a pound of bacon when I only need three slices. I also omitted the scallions from the herbed potato salad because I didn’t have them on hand.

German potato salad
Source: Adapted from Everyday Food, April 2005
Serves: 4

Ingredients
1 pound small new potatoes, scrubbed
1 small red onion, sliced
1 tsp olive oil
3 Tbsp white wine vinegar
3 Tbsp whole-grain Dijon mustard
Salt and pepper

Directions
1. In a medium pot, bring potatoes to a boil in salted water over high heat. Reduce to a simmer and cook until tender when pierced with a fork, 20-25 minutes. Drain; cool slightly, and halve.
2. While potatoes are cooking, heat olive oil in a small skillet over medium heat and saute onion until tender, for 2-4 minutes. Remove from heat.
3. In a medium bowl, mix together potatoes, sauteed onions, white wine vinegar, and Dijoin mustard. Season with salt and pepper to taste and enjoy!

German potato salad

Herbed potato salad
Source: Adapted from Everyday Food, June 2012
Serves: 4

Ingredients
1 pound small Yukon gold potatoes, scrubbed
2 Tbsp fresh parsley, chopped
3 scallions, thinly sliced
2 Tbsp mayonnaise
2 Tbsp low-fat plain yogurt
1 Tbsp lemon juice

Directions
1. In a medium pot, bring potatoes to a boil in salted water over high heat. Reduce to a simmer and cook until tender when pierced with a fork, 15-20 minutes. Drain; cool slightly, and halve.
2. In a medium bowl, mix together potatoes, parsley, scallions, mayonnaise, yogurt, and lemon juice. Season with salt and pepper to taste and enjoy!

Herbed potato salad