June 2007 - Food
By Gerald Etter
Before you light that fire for the outdoor barbecue, some important things can be done ahead of timein the kitchen. Potato salad is one of them. Along with your favorite green salad, the blend of the boiled potato, properly dressed for a family picnic, is the perfect accompaniment for grilled meats, chicken, even fish.To most of us, a potato is simply a potato, but this is the time of year when the “new” round potato — perfect for potato salad — traditionally comes to market. What makes this potato great for boiling or steaming is that it is harvested when it just reaches the sugar stage. Once the sugar is converted to starch, the potato is mature. It has lots of moisture, which gives it a waxy texture, unlike the fluffy dry consistency of a well-aged russet or baking potato.
To boil new potatoes (always try to use potatoes similar in size), place unpeeled in a pot and cover with cold water. Bring the water to a boil, cover and reduce heat to a simmer, cook 20 minutes or until tip of a sharp knife can slide easily in and out of the center of the thickest potato.To steam, fill the pot with an inch of water, bring to a boil, add the potatoes with skins on, cover and reduce heat to a simmer. Cook about 15 minutes or more, depending on the size of the potatoes. When steaming, it’s a good idea to see if you need to add water halfway through the cooking process.
Keep your face away from the lid when removing it to protect yourself from escaping steam.When the potatoes are done boiling or steaming, carefully drain the water from the pot, place pot back over the heat and shake it to remove any remaining moisture. Turn off heat and let potatoes cool enough to handle before removing skins. Once skins are removed, cube potatoes and return them to the pot. Squeeze some lemon juice over potatoes to coat, and store properly until ready to use in any of the recipes that follow.
Basic Potato Salad
6 medium-size new potatoes boiled or steamed, peeled and cubed
4 hard-cooked eggs, peeled, chilled and diced
1 small bell pepper, cored, seeded and minced
1 medium-size Vidalia onion, peeled and minced
2 ribs celery, diced1 cup mayonnaise
1⁄4 cup sweet pickle relishSalt and pepper to taste
Blend all ingredients together. Cover salad and chill at least several hours. Makes enough for about six servings. Note: You can dress up this potato salad by eliminating the 1 cup mayonnaise and making a dressing of 1⁄2cup mayonnaise, 1⁄2 cup plain yogurt and 1 tablespoon prepared mustard. Spoon this dressing over the potato mixture and toss to coat well.
Dressy Potato Salad
1⁄2 cup salad oil
1⁄3 cup white wine vinegar
1 tablespoon sugar
2 tablespoons snipped fresh basil
1⁄2teaspoon paprika
1⁄4teaspoon dry mustard
Pepper to taste
1 pound small new potatoes boiled, peeled and cubed
1 can (13.5 ounces) artichoke hearts,drained and halved
1 small bell pepper, cored, seeded and cut into strips
6 cherry tomatoes, halved
1⁄2 small red onion, sliced and separated into rings
1⁄4 cup pitted olives, halved
1⁄4 cup snipped parsley
Place salad oil, vinegar, sugar, basil, paprika, mustard, pepper into jar withscrew top. Put top on and shake well.Chill at least two hours. Put potatoes in large bowl, shake dressing, pour overpotatoes. Add artichokes, green pepper,tomatoes, onion, olives, parsley. Toss gently, cover and chill four to 24 hours,stirring from time to time. Transfer toserving bowl. Five to six servings.
By The Senior Snacker
These are the days when lunch demands a change of scenery.
One of the newest changes in town is the Water Works Express, at the Water The two attractions being counted on Works Restaurant and Lounge. This summer, strolling seniors (among others) will have an alternative to the impressive, pricey restaurant. Water Works Express offers a low-cost bill of fare with the European ambiance of grab-and-go food.  The two attractions being counted on by Michael Karloutsos, CEO of the Water Works Restaurant and Boathouse Row Café, are:
- Spectacular scene.
- Simple Food. Although the river scene is the same, there is no resemblance between the two menus offered by the Water Works Restaurant and Lounge, and the Water Works Express. Not coincidentally, the Express menu is identical to the one served a little farther up the Schuylkill, at the Boathouse Row Café at the north end of Lloyd Hall, between Kelly Drive and the river, where umbrellas shade outdoor tables adjacent to the first boathouse.
During the week, the menu at the Express and the Café includes salads, sandwiches, chicken tenders, burgers, hot dogs, snacks and beverages. On weekends, the Café serves breakfast modestly priced, at $5 or less, for hot bagel sandwiches or eggs any style. Diners might also catch rollerbladers dancing outside Lloyd Hall.
Any day of the week is a good day at the river. It’s acknowledged frequently that the food we eat is linked to our health, as well as our mood. At the Express or the Café, it’s possible to feel euphorically rustic while eating outdoors, close to the river. Water Works Express
640 Water Works Drive
215-236-9000 Boathouse Row Café
1 Boathouse Row, just off Kelly Drive
215-236-2011 Price range: Salads, sandwiches, chicken tenders, burgers, hot dogs, $2 to $6; breakfast (weekends only), $2.50 to $5. Got a tip for The Snacker?
Is there a terrific place near you to lunch with friends or linger over an early bird dinner? A neighborhood bakery, bistro, deli, market, sweet shop or takeout joint? If you have a suggestion for The Senior Snacker, please mail it to:
Senior Snacker, Milestones, PCA Communications Dept., 642 N. Broad St., Philadelphia, Pa. 19130-3409 Or e-mail: milestones@hollister1.com Our hungry staffers will be glad to give it a whirl, or you could try writing it yourself. It should be 300-400 words; and we need your name, address and telephone number.
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