As a Seriously Simple cook, I develop ways to streamline and reinterpret classic dishes. Sometimes the traditional dishes don’t need much alteration. Case in point, these two classic salads are always welcome on a picnic or barbecue event. Little adjustments like apple in the slaw and celery seed in the potato salad are familiar tiny twists.
The slaw is threaded with crisp-sweet apple shreds and enhanced with the maple syrup. Citrus and vinegar counteract the sweetness creating just the right balance.
The rustic unpeeled potato salad adds celery seed to the creamy dressing along with hard boiled eggs for a slight spin on the classic.
Cabbage Apple Slaw With Citrus Maple Dressing
Serves 8 to 10- 3/4 cup mayonnaise
- 3/4 cup non-fat Greek yogurt
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- Salt and freshly ground black pepper
- 1 Fuji, Honeycrisp or Envy apple, peeled, cored and shredded
- 2 (1 pound) packages shredded coleslaw mix
- 2 tablespoons finely chopped parsley, for garnish
Diane’s Classic Potato Salad
Serves 6 to 8- 3 pounds medium red or Yellow (Yukon Gold) potatoes, rinsed
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 2 celery stalks, finely diced
- 2 tablespoons chopped chives
- 2 teaspoons celery seed
- 1/4 cup chopped parsley
- 2 hard-boiled eggs, coarsely chopped
- 1 teaspoon Dijon mustard
- Salt and freshly ground white pepper
- Parsley sprigs, for garnish
2. In a small bowl, combine sour cream, mayonnaise, celery, chives, celery seed, parsley, chopped egg, Dijon, salt and pepper. Mix well.
3. Pour mixture over potatoes and mix gently until coated. Taste for seasoning. Refrigerate at least 1-2 hours or up to 8 hours ahead.
4. To serve, transfer to a serving bowl and garnish with parsley. Serve cold.
Advance preparation: The potato salad can be made a day ahead, covered and refrigerated. Taste for seasoning before serving.