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Potato Salad

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ENTERTAINMENT
By Sarah Kickler Kelber, The Baltimore Sun | November 8, 2012
This potato salad recipe bucks the usual drenched-in-mayo stereotype — and that's a good thing. It's vegan (and gluten-free), but don't let that steer you away. You can't beat the flavor, thanks to a dressing with a base of apple cider vinegar, olive oil, red onion, herbs and more. My husband's cousin Coco, who blogs at http://www.operagirlcooks.com , developed the recipe to be served warm, which is outstanding. But the few times we've had leftovers, we've enjoyed it chilled, too. The flavors intensify as it sits, so if you make it ahead for a tailgate party or other event and chill it overnight, it's just as good.
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ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | December 3, 2013
Omar Semidey likes to cook, and he also likes to think. At his new Harbor East/Little Italy restaurant, By Degrees Cafe, both talents are on display. Before moving to Baltimore three and a half years ago, Semidey, a New York native, attended the French Culinary Institute and worked at several Manhattan restaurants, including Gramercy Tavern. After arriving in Charm City, he bolstered his resume with stints at local favorites The Wine Market, Wit & Wisdom and Fleet Street Kitchen.
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NEWS
By SANDRA PINCKNEY | June 4, 2006
MORE THAN MEMORial Day, or even the last day of school, my mother's first potato salad signaled the official start of summer. A family favorite, it went with just about everything. Barbecue ribs, fried chicken, hot dogs, hamburgers -- anything that can be cooked on a grill or served on a bed of lettuce. But what potato salad means to me may be very different than what it means to you. There is no single recipe for potato salad. It varies from region to region, family to family, and even among members of the same family.
NEWS
May 23, 2013
Among the expenditures by the city school system that U.S. Department of Education auditors found inappropriate: $4,352 spent by two elementary schools for dinner cruises at Baltimore's Inner Harbor $2,413 spent on fried chicken, potato salad, coleslaw, biscuits, cookies and soda for 28 attendees at a PTA meeting to discuss a school's budget $1,336 spent to take 30 people to a theater performance downtown that included dinner, dancing and...
FEATURES
By MICHAEL AND JANE Stern and MICHAEL AND JANE Stern,Universal Press Syndicate | July 28, 1991
ST. PETERSBURG, Fla. -- Roll down the window when you drive along Pasadena Avenue, and most likely you won't have any trouble finding Ted Peter's Famous Smoked Fish restaurant.Just sniff: When you catch the heady aroma of Gulf Coast seafood slow-cooking over burning wood, you will have found one of the Gulf Coast's extraordinarily fine places to have lunch or dinner.Ted Peter's is not a fancy restaurant. Reservations are not accepted, nor are credit cards. The cozy little dining area (which does have a fireplace to provide warmth when the weather is cool)
FEATURES
By Carol J.G. Ward and Carol J.G. Ward,KNIGHT RIDDER/TRIBUNE | July 8, 1998
There could be hamburgers or hot dogs or ribs or chicken at summer cookouts, but potato salad will probably accompany all of them.The potatoes can be peeled or unpeeled. The salad can contain celery or celery salt or celery seeds. There can be mustard or parsley or boiled eggs, radishes, onions or chives. The dressing can be a vinaigrette, sour cream and yogurt, olive oil and vinegar, but most likely it's mayonnaise.You can make potato salad all summer the way you've always made it, which is probably your mother's recipe laden with mayonnaise and pickles and hard-boiled eggs.
FEATURES
By Bev Bennett and Bev Bennett,Tribune Media Services | May 26, 2007
The Memorial Day weekend launches a joyous spree of outdoor grilling and dining lasting until the first frost. Nothing matches the flavor or the pleasure of sharing a patio or backyard meal. But if you think grilling is best suited to larger households, be assured that fire and food are well-suited to a household of two. Most small charcoal-fueled grills and hibachi cooking units have enough surface space to accommodate an entree, such as beef or fish steaks, chicken breasts or kebabs.
NEWS
By Bev Bennett and Bev Bennett,Special to the Sun | July 6, 2003
There's no better side dish for a picnic than potato salad. I love contrasting creamy, smooth potatoes with crunchy bell peppers, celery, fennel or peas. This offers a wonderful mix of textures in each bite. The variety of vegetable colors together in one bowl is eye-catching. And most of all, I appreciate potato salad for its durability. Many vegetable dishes go limp on the way to a picnic site, but not potato salad. If a picnic's on your summer schedule, I have two potato salads for your menu.
FEATURES
By Suzanne Loudermilk and Suzanne Loudermilk,SUN FOOD EDITOR | June 28, 2000
Fourth of July is the ultimate outdoor party. Picnics and barbecues are as prevalent as parades and patriotism. And in all likelihood, potato salad will be a welcome guest at many summer feasts. "Of the holy icons of the Fourth, potato salad is there," says Jo Alexander, a spokeswoman for Eddie's of Roland Park. "People really like tradition." She said the grocery stores on Roland Avenue and North Charles Street will be offering a red, white and blue potato salad as a patriotic gesture this year, as well as standard versions including "our all-time favorite, red-skin potato."
FEATURES
By Judith Blake and Judith Blake,SEATTLE TIMES | June 12, 1996
Spud-salad season is full upon us. No summer festivity seems complete without this perennial favorite.You can make it the way you've always made it -- which is probably the same way your mother did -- and get nary a complaint, because family tradition is part of potato salad's pull.But if you'd like to tweak your taste buds -- and tradition -- just a bit, consider some variations. A few changes can give potato salad an updated image. And they're easy. Examples:* Potato salad with smoked turkey and artichoke hearts.
NEWS
By Jean Marbella and Richard Gorelick, The Baltimore Sun | May 17, 2013
After 25 Preaknesses, Annette Thomas has her routine, and recipes, down pat. Thirty pounds of ribs, both pork and beef, marinated overnight in vinegar and soy sauce, then grilled in front of her house on Saturday. Fifty pounds of red-skin potatoes — "Never russets, oh no, no, no!" — boiled in her crab pots for dill whipped potato salad. "Half-and-half," or homemade sweet tea — not the bought tea, she explains — and lemonade to wash it down. For the hungry hordes heading into or out of Pimlico Race Course , sidewalk chefs like Thomas serve up a home-cooked alternative to the concessions inside.
ENTERTAINMENT
By Sarah Kickler Kelber, The Baltimore Sun | November 8, 2012
This potato salad recipe bucks the usual drenched-in-mayo stereotype — and that's a good thing. It's vegan (and gluten-free), but don't let that steer you away. You can't beat the flavor, thanks to a dressing with a base of apple cider vinegar, olive oil, red onion, herbs and more. My husband's cousin Coco, who blogs at http://www.operagirlcooks.com , developed the recipe to be served warm, which is outstanding. But the few times we've had leftovers, we've enjoyed it chilled, too. The flavors intensify as it sits, so if you make it ahead for a tailgate party or other event and chill it overnight, it's just as good.
NEWS
October 5, 2012
Church dinner Lisbon United Methodist Church will hold its semiannual Ham and Oyster Supper from 1 p.m. to 5:30 p.m. Saturday, Oct. 20, at the church, 15875 Frederick Road in Lisbon. Food will be served family-style, and carryout is available. The menu include fried oysters, ham, green beans, corn, rolls, relishes, iced tea and coffee. Also included are cole slaw, potato salad and Jell-O salads. Tickets are $15; $6 for children ages 6-12. Information: 410-489-7245. Truckload sale Mount Gregory United Methodist Church will hold a Schwan's Truckload Sale from 9 a.m. to noon Saturday, Oct. 13, at the church, 2325 Route 97 in Cooksville.
HEALTH
By Emily Rice, Special to The Baltimore Sun | May 23, 2012
Each week a nutritionist from the University of Maryland Medical Center provides a guest post to The Baltimore Sun's health blog Picture of Health (baltimoresun.com/pictureofhealth), which is reprinted here. This week, Emily Rice, dietetic intern, weighs in on picnic foods. The weather is warming up, and for many of us this means heading outdoors to enjoy all the spring and summer have to offer. Sunshine, fresh fruits and vegetables, and friends make for the perfect picnic; however, many of us struggle with picnic temptations.
NEWS
May 13, 2012
Endangered Hawaii Tuesday , 3 p.m., Patuxent Research Refuge, National Wildlife Visitor Center. Film on the extinction of Hawaiian bird species and suggested solutions and mitigation methods. Archery shoot Friday through next Sunday , 10th annual Baltimore Bowmen Traditional Classic. Three ranges, more than 80 3-D targets, novelty shoots, running deer, traditional archery dealers, swap meet and door prizes, free parking, free camping. Information: baltimorebowmen.com.
EXPLORE
December 16, 2011
Members of the Parkton American Legion Post 256 and the Legion Auxiliary have been busy cooking and serving meals to veterans. Auxiliary president Jean Brown said auxiliary members served 140 turkey dinners at the Parkton post to military men and women on Veterans Day, Nov. 11. On Dec. 4, post member Bill Altvater and 14 volunteers from both the legion and auxiliary took lunch to the Veterans Administration Medical Center on Loch Raven Boulevard....
NEWS
By Betty Rosbottom and Betty Rosbottom,Los Angeles Times Syndicate | June 24, 2001
"I am apt to believe that it will be celebrated by succeeding generations as the great anniversary festival. ... It ought to be solemnized with pomp and parade, with shows, games, sports, guns, bells, bonfires and illuminations, from one end of this continent to the other, from this time forward for evermore." Those were the comments of John Adams, who, after the signing of the Declaration of Independence, wanted to make certain that Americans remembered July 4 with a major celebration.
NEWS
July 11, 1996
In yesterday's A La Carte section, an incorrect amount of vinegar was listed in the recipe for Potato Salad and Prosciutto. The correct amount is one-quarter of a cup.The Sun regrets the error.Pub Date: 7/11/96
NEWS
By Frederick N. Rasmussen, The Baltimore Sun and Baltimore Sun reporter | September 9, 2011
Nancy M. "Nanny" Wylie, a retired housekeeper and caterer who enjoyed cooking for family and friends, died Aug. 30 in her sleep at her Gwynn Oak home. She was 96. The daughter of farmers, she was born Nancy Mayfield and raised in Chester, S.C., where she attended Chester County public schools. After her mother's death, she left school to care for her father and younger sisters. "She picked cotton, cooked, and took care of the housekeeping chores and finances for the home," said a daughter, Martina Wylie Clinton of Randallstown.
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