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July 2 - July 8, 2009
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• South of the Republic
La Panda serves anti-Boulder Mexican fare, and that’s a good thing
by Clay Fong
• The Dessert Diva
A local chef shares her sweet secrets
by Danette Randall
 Pasta, potato or green
Quick salad recipes to complement a 4th of July barbecue
by Susan M. Selasky
Salad — be it noodle salad or potato salad or salad made with fruit or vegetables — is a mainstay for picnics, potlucks and all-around summer entertaining.
Have you ever been to an outdoor party or potluck that didn’t have salads? Me either. They’re generally easy to make, inexpensive and go a long way when feeding a crowd.
When making pasta, coleslaw or vegetable salad, figure 1 cup per serving if you’re having just one salad. If you’re serving two or more salads, plan on 1/2 cup per person.
For leaf lettuce or tossed salads, figure 1 to 2 ounces per large serving dressed with 1 to 2 tablespoons dressing. You can also serve the dressing on the side.
If you wind up with leftover salad, refrigerate it in an airtight container or plastic sealable bag for up to three days.
Fans of potato salad will be inspired by the new cookbook Potato Salad by Debbie Moose (Wiley, $16.95). Moose has a potato salad for just about any occasion, including classics and salads with ethnic flair. They can be served as side or main dishes.
Many of the recipes in the book are traditional mayo-based salads or have sour cream, while others are served with dressing or vinaigrette. There are 65 recipes in all, and color photos of more than half of them.
Which potatoes does Moose say are the best? Her favorites are new potatoes, because you don’t have to peel them, small reds and Yukon Golds.
To peel or not to peel for the most part is a personal preference, and many of the book’s recipes call for leaving the peel on.
If you want a change from boiling potatoes, Moose suggests roasting or grilling them.
When making potato salad, she suggests following your “potato salad muse!” Make adjustments as necessary to suit your own tastes.
“The beauty of potato salad is that you don’t have to be exact about it,” Moose writes.
Avocado and grape tomato salad
Serves: 8 (about 1/2 cup per serving) / Preparation time: 15 minutes / Total time: 15 minutes
Salad: 5 large avocados, halved, pitted and diced
2 cups grape tomatoes, washed, halved
1 cup cilantro, coarsely chopped
1 small white onion, peeled, sliced
Vinaigrette: Juice of 2 large limes
1/4 cup white vinegar
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon sugar
In a large bowl, gently mix together the avocados, tomatoes, cilantro and onion. In a glass measure, whisk together all the vinaigrette ingredients. Taste and adjust seasonings. Pour the vinaigrette over the avocado salad and mix to combine. Cover with plastic wrap, pressing the plastic wrap directly on the surface, and refrigerate 1 hour.
From and tested by Susan M. Selasky for the Free Press Test Kitchen.
Sesame cucumber salad
Serves: 6 / Preparation time: 10 minutes
Total time: 10 minutes (plus chilling time)
1 English cucumber, cut into large dices
1 cup shredded carrots
2 tablespoon toasted sesame oil
1/2 teaspoon salt
2 teaspoons mix of black and toasted sesame seeds
In a serving bowl, combine the cucumbers, carrots, sesame oil and salt. Sprinkle with the sesame seeds. Chill about 1 hour before serving.
Adapted from Associated Press.
Tested by Susan M. Selasky for the Free Press Test Kitchen.
Tarragon-lemon potato salad
Serves: 6 / Preparation time: 15 minutes
Total time: 45 minutes (plus chilling time)
2 pounds new potatoes
1/2 cup chopped celery
1/3 cup chopped fresh Italian parsley
1/2 cup sour cream
3/4 teaspoon chopped garlic
3/4 teaspoon grated lemon zest
1 teaspoon (or more to taste) lemon juice
2 tablespoons dill pickle relish
1-1/2 teaspoons dried tarragon or 4 teaspoons fresh (or to taste)
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
Place the potatoes in a large pot and add enough cold water to cover them. Cover the pot with a lid and bring to a boil. Cook until the potatoes are pierced easily with the tip of a knife, 15 to 20 minutes.
Drain and let cool until you can handle them. When cool, cut them into quarters or halves, depending on the size of the potatoes.
In a large bowl, toss together the potatoes, celery and parsley. In a small bowl, stir together the sour cream, garlic, lemon zest, lemon juice, dill pickle relish, tarragon, salt and black pepper. Pour the dressing over the potatoes and toss to coat. Cover and refrigerate for several hours or overnight.
From Potato Salad by Debbie Moose (Wiley, $16.95).
Tested by Susan M. Selasky for the Free Press Test Kitchen.
—Detroit Free Press, MCT
Respond: letters@boulderweekly.com
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