Labor Day Potato Salad

Well that went fast!

Summer I mean.

Here it is, Labor Day weekend. I’m starting to get ready for the Jewish holidays, but not before one last “summer” barbecue.

Here’s a good dairy-free, mayonnaise-free potato salad to go along with anything else you might be serving. I have to confess thought that occasionally I will mix in 2-3 tablespoons of mayonnaise if I am serving people who I know prefer their potato salad creamier.

Labor Day Potato Salad

• 2 pounds new potatoes or small red Bliss potatoes

• 6 tablespoons white wine (or vegetable stock)

• 2 thick scallions, chopped

• 3 tablespoons chopped fresh herbs such as parsley, basil, savory, oregano, thyme, rosemary 

• 1/4 cup olive oil

• 2-3 tablespoons white wine vinegar

• 1 teaspoon Dijon mustard

• 2-3 tablespoons mayonnaise, optional

• salt and freshly ground black pepper to taste

Place the potatoes in a large saucepan, cover with water and bring to a boil over high heat. Reduce the heat and cook for about 15 minutes or until the potatoes are tender. When they are cool enough to handle but still warm, peel the potatoes and cut them into bite sized pieces. Place the potatoes in a bowl. Pour in the wine, add the scallions and herbs and toss the ingredients together. In a small bowl, mix the olive oil, white wine vinegar and mustard (add 2-3 tablespoons mayonnaise if desired). Pour over the potatoes and toss the ingredients. Sprinkle to taste with salt and pepper. Let rest at least 15 minutes before serving. Best at room temperature.

Makes 6-8 servings

Buttermilk Cole Slaw

An American summer calls for Cole Slaw. Which is very funny when you come to think of it because Cole Slaw is basically a Dutch dish (recipes brought to the Americas in colonial times with the Dutch settlers).

But, Dutch origin or not, this is a dish you can find at delis everywhere across the country. The stuff of summer picnics and July 4th celebrations and weekend barbecues on the deck.

Even my Romanian-Jewish grandmother made Cole Slaw (hand grated, before the days of the food processor).

I have a zillion Cole Slaw recipes. Well, not really a zillion, but a lot. Like I said yesterday about potato salad, I could write an entire book about this stuff. I always tinker with a Cole Slaw recipe and then, voila! I have a whole new recipe.

Like this dairy version that has buttermilk in it. The buttermilk (which you can use to make a smoothie or make biscuits or the best pancakes you ever tasted) gives this Cole Slaw version a nice tangy taste, which is refreshing in the hot weather. We’ve had some of that already, at least here in the east. This week I felt confused that it was still May but felt like July outside.

Btw, I usually shred the cabbage by hand with my big chef’s knife. I like the chunkier pieces you get this way. However, I use the processor (shredding blade) for the carrots and the s-blade for the parsley.

Buttermilk Cole Slaw

6 cups shredded cabbage (about 1-1/4 pounds)

2-3 shredded carrots

1 small grated onion, optional

2-3 tablespoons chopped fresh parsley

2 tablespoons chopped fresh dill, tarragon or savory, optional

1-1/3 cups buttermilk

1/3 cup mayonnaise

2-3 tablespoons cider vinegar

1 teaspoon salt or to taste

pinch or two cayenne pepper

Place the cabbage, carrots, onion, if used, parsley and herb, if used, in a large bowl and toss to distribute the ingredients evenly. In another bowl, whisk the buttermilk, mayonnaise and 2 tablespoons of the vinegar and pour over the vegetables. Toss ingredients, sprinkle with salt and cayenne pepper and let rest for at least 15 minutes before serving. Taste for seasoning, and add the remaining vinegar for more tang, and some salt and cayenne pepper if needed. Makes 8 servings