Potato salad with pickles. Those who love salt and vinegar chips already know that potatoes thrive when paired with acid, and this recipe shows that this same formula also works in a salad. Food styled by Simon Andrews., RACHEL VANNI NYT
College football season kicked off last weekend, and the NFL starts the regular season on Sept. 4, so if you haven’t gotten your tailgating or football-watching menu together -- now is the time.
If you’re headed to the stadium or a potluck, look for recipes that travel well and taste great at room temperature (and with beer, obviously). Consider packing your finished dishes in disposable containers -- like aluminum trays or leftover takeout boxes -- so you don’t have to lug dirty dishes home or wash them at your host’s.
Pepperoni Pasta Salad
This recipe gives the ‘90s broccoli pasta salad an elegant upgrade with the addition of ripe cherry tomatoes, chopped radicchio, pepperoni and a tangy, Italian-style honey vinaigrette. Most of the ingredients in this recipe can be prepared in the time it takes to boil and cook the pasta. Searing the tomatoes softens them until saucy, while the raw broccoli offers contrasting crunch. Wilting the radicchio in the skillet tempers any bitter notes and the chopped Peppadew peppers offer sweet heat. Served room temperature or chilled, this crowd-pleasing dish makes a great potluck or barbecue side, but it’s also perfect for a summer meal al fresco. You can make it vegetarian by swapping the pepperoni for vegan pepperoni, or try it with crispy chickpeas spiced with smoked paprika.
By Amelia Rampe
Yield: 6 to 8 servings (scant 12 cups)
Total time: 30 minutes
Ingredients:
Kosher salt (such as Diamond Crystal) and freshly ground black pepper
12 ounces rotini pasta
2 tablespoons plus 1/4 cup extra-virgin olive oil, divided
12 ounces cherry tomatoes, halved if large
1 small head radicchio (about 8 ounces), halved, cored and cut into 1-inch pieces
1/4 cup red wine vinegar
2 teaspoons honey
1 1/2 teaspoons Dijon mustard
1 small garlic clove, finely grated
1 teaspoon dried oregano
1 small broccoli crown (about 8 ounces), cut into 1/2-inch pieces
3 ounces jarred Peppadew peppers, halved down center, then thinly sliced (about 1/2 cup sliced)
4 ounces pecorino or Parmesan, thinly shaved with a peeler, plus more for garnish
4 ounces sliced pepperoni (vegan, if desired), cut into quarters and separated
Preparation:
1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and rinse with cool water until no longer hot.
2. While the pasta cooks, heat a large cast-iron or other heavy skillet over high heat. When the skillet is very hot, add 2 tablespoons of olive oil and swirl the pan to coat. Add cherry tomatoes and cook, shaking the pan occasionally, until they char and burst, about 5 minutes. Turn off the heat, add the radicchio, season with salt and pepper, and gently toss until radicchio is wilted, about 1 minute more. If serving right away, transfer mixture to a medium bowl and place in the refrigerator to cool to room temperature.
3. Make the vinaigrette: In a small bowl or measuring cup, add the remaining 1/4 cup olive oil plus the vinegar, honey, mustard, garlic, oregano, 1/2 teaspoon salt and pepper to taste. Whisk to combine.
4. Place the pasta, broccoli, Peppadews, pecorino, pepperoni, cooled radicchio-tomato mixture and the vinaigrette in a large serving bowl and toss until well combined. Season to taste with salt and pepper. Store, refrigerated, in an airtight container for up to 3 days, and serve chilled or at room temperature.
Bacon Ranch Potato Salad
Destined to be the star of your next cookout, this potato salad is loaded with thick, crispy bacon, shredded Cheddar cheese, jammy eggs and crunchy scallions, all wrapped in a tangy, herby hug of ranch dressing. If feeding a crowd isn’t in the cards, this recipe is hearty enough to be a meal on its own, and lasts for days in the refrigerator. Feel free to add more vegetables to the mix, like tomatoes, cucumbers or celery; just be sure to add them right before serving to keep the bacon nice and crunchy.
By Dan Pelosi
Yield: 8 to 10 servings
Total time: About 2 hours
Ingredients:
For the Salad:
3 pounds baby potatoes, scrubbed and halved
Salt and black pepper
1 pound thick-cut bacon
6 eggs
Ice, for cooling the eggs
3 scallions, sliced (about 1 cup), plus more for serving
2 cups shredded cheddar (8 ounces)
For the Dressing:
1 cup mayonnaise
1 cup sour cream
1 cup buttermilk
1 cup dill fronds (about 1 ounce)
1 cup parsley leaves (about 1 ounce)
1 cup roughly chopped chives (about 1 1/2 ounces)
2 tablespoons apple cider vinegar
2 garlic cloves
Kosher salt (such as Diamond Crystal)
Preparation:
1. Heat oven to 450 degrees. Add potatoes to a large pot and cover them with 2 inches of water. Add a generous amount of salt and cover the pot. Bring to a boil over high heat and cook, covered, until you can easily pierce the potatoes with a knife, 8 to 10 minutes. Drain the potatoes in a colander (if you’d like, arrange them in a single layer on a baking sheet or tray to allow steam to escape and the potatoes to cool faster); set aside.
2. Arrange the bacon slices on a foil-lined sheet pan and roast until browned and crisp, 10 to 15 minutes. Remove from the oven and set bacon strips on a paper towel-lined plate to soak up excess grease, then cut into 1/2-inch pieces and set aside.
3. Meanwhile, bring a medium pot of water to boil over high heat. Gently add the eggs to the water and boil for 8 minutes, then transfer to a bowl of ice water to cool. Peel the eggs, then set aside.
4. To a blender or food processor, add the mayonnaise, sour cream, buttermilk, dill, parsley, chives, vinegar, garlic and 1 teaspoon salt and blend until the herbs are finely chopped and everything is combined, 30 to 60 seconds. Taste and adjust seasonings. Transfer to an airtight container and refrigerate for up to 5 days, if not using immediately.
5. To a large serving bowl, add the cooled potatoes, scallions, cheddar and bacon and enough dressing to coat. Using your hands, break the eggs into chunks into the bowl (or chop them, if preferred). Gently toss the salad until everything is coated, adding more dressing as desired, then cover and refrigerate for at least 1 hour or up to 3 days. Before serving, add freshly ground black pepper and toss again to refresh the dressing, then garnish with more sliced scallions on top.
Potato Salad With Pickles
Those who love salt and vinegar chips already know that potatoes thrive when paired with acid, and this recipe shows that this same formula also works in a salad. Pickles bring lively acidity, imparting their classic tang to lighten potato salad. The mustard dressing is punchy, and sharpened by the addition of pickle brine. Dill pickles vary in sweetness, saltiness and acidity, so taste your brine and add accordingly. Dill, chives or parsley freshen the potatoes, but consider this as an opportunity to use up whatever soft herbs you have around. Boiled eggs make this potato salad feel more like a main meal than a side, but there are many ways to customize; crispy chickpeas or crumbled feta achieve similar effects.
By Hetty Lui McKinnon
Yield: 4 to 6 servings
Total time: 35 minutes
Ingredients:
Salt and pepper
2 pounds small potatoes, such as fingerling, new or baby red, washed and cut into 1-inch chunks
4 to 6 large eggs
Ice, as needed
3 to 4 tablespoons pickle brine (or to your taste)
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons whole-grain mustard
1 garlic clove, grated
1/2 teaspoon sugar
1/2 cup chopped tender herbs, such as dill, chives or parsley, plus more for topping
6 to 7 ounces dill pickles, drained and sliced
Preparation:
1. Bring a large pot of salted water to a boil. Add the potatoes and cook until just tender, 15 to 17 minutes (depending upon their size). Drain and let cool while you prepare the remaining ingredients.
2. While the potatoes cook, bring a medium pot of water to a boil over high. Add the eggs, set a timer and cook over medium-high for 7 minutes for jammy eggs or 9 minutes for firmer yolks. Set up an ice bath. Using a slotted spoon, remove the eggs from the water and add them to the ice bath. Cool for 3 to 4 minutes, then peel and set aside.
3. Make the dressing: Place the pickle brine, olive oil, mustard, garlic and sugar in a large bowl. Whisk to combine, then season well with salt and pepper. Taste and add more pickle brine, if you like. (The dressing can be made 2 days ahead, refrigerated in an airtight jar.)
4. While the potatoes are still warm, add them to the vinaigrette and gently toss to coat. Add the herbs and pickles and toss to combine. Taste and season with salt and pepper.
5. Halve or quarter the eggs. To serve, place the eggs on top of the potato salad, season the eggs with salt and pepper, and finish with a drizzle of olive oil. (This potato salad can be stored in the refrigerator for up to 3 days.)
This article originally appeared in The New York Times.
Bacon ranch potato salad. Destined to be the star of your next cookout, this potato salad is loaded with thick, crispy bacon, shredded Cheddar cheese, jammy eggs and crunchy scallions, all wrapped in a tangy, herby hug of ranch dressing. Food styled by Monica Pierini. (Linda Xiao/The New York Times) LINDA XIAO NYT
Pepperoni pasta salad. This recipe gives the '90s broccoli pasta salad an elegant upgrade with the addition of ripe cherry tomatoes, chopped radicchio, pepperoni and a tangy, Italian-style honey vinaigrette. Food styled by Vivian Lui. (Johnny Miller/The New York Times) JOHNNY MILLER NYT
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