jittery cook

recipes worth sharing

  • Join Jittery
  • Jittery Categories
    • Appetizers
    • Beans and Legumes
    • Favourites
    • Breakfast
    • Condiments
    • Crackers and Breads
    • Desserts
    • Drinks
    • Fish and seafood
    • Fruits
    • Grains
    • Meat
    • Pasta
    • Pizza
    • Poultry
    • Salads
    • Sandwiches
    • Sauces
    • Sides
    • Snacks
    • Soups
    • Vegetables
    • Vegetarian
    • Reviews
      • Product Reviews
      • Restaurant Reviews
      • Jittery Reviews
  • 500 Jittery Recipes
  • Jittery Jabber
  • Jittery Who?

Julia’s Summer Potato Salad – Party Time!

June 23, 2018 By Jittery Cook 11 Comments

It’s summer! Every sunny day feels like a cause for celebration. If you’re looking to feed a crowd, look no further than Julia’s Summer Potato Salad. It’s the perfect side dish to accompany all sorts of meals.

Ingredients for Julia's Summer Potato Salad: 4 - 5 lbs potatoes, perhaps Yukon Gold 1 big bunch asparagus 1/2 very large jar artichoke hearts, strained ( 16 ounces) 1/2 daikon, peeled and diced 1/2 large sweet onion, diced 1 c chopped dill 1 1/2 coloured peppers, diced 3/4 c toasted pumpkin seeds

Julia’s Summer Potato Salad

  • 4 – 5 lbs potatoes, perhaps Yukon Gold
  • 1 big bunch asparagus
  • 16 oz artichoke hearts, strained ( 1/2 very large jar)
  • 1/2 daikon, peeled and diced
  • 1/2 large sweet onion, diced
  • 1 c chopped dill
  • 1 1/2 coloured peppers, diced
  • 3/4 c pumpkin seeds

Potatoes can be peeled or not. Peeled, they soak in the dressing better; with peel, they’re healthier. Cut them bite-size, then cook them in a large pot, in well salted water, just until tender. Test for tenderness by poking them with a sharp knife. After cooking, cut any potato pieces that appear too large in half. Strain potatoes well so that they’re dry.

Preheat oven to 420F. Season asparagus with olive oil, kosher salt and pepper. Roast 12 minutes, until they’re tender. Cut asparagus into 1 1/2 inch-long spears. Turn off oven and remove asparagus. Place pumpkin seeds on a baking tray, and roast them for 10 minutes in the oven while it’s still hot. 

Combine ingredients in a large bowl. Toss gently with dressing below. Serve warm or refrigerate until ready to serve. Stir gently prior to serving. Serves 12 – 16. Julia’s Summer Potato Salad keeps for several days, so no worries if you have some left over.

Potato Salad Dressing

  • 1/4 c mayonnaise
  • 1/4 c seasoned rice vinegar
  • 3 T Dijon mustard
  • 2 T olive oil
  • kosher salt
  • freshly ground black pepper

Julia’s Summer Potato Salad Print Ready Recipe

Ingredients for Julia's Summer Potato Salad:

Final notes:

  • Still Jittery after all these years, I’m no longer feeling pressure to publish frequently. After 7 years, it’s time for a bit of a rest. Meanwhile, don’t despair. You’ve got 468 Jittery Cook posts to peruse for inspiration.  
  • What do you know about the history of potatoes?  the nutrition of potatoes?  how to use potatoes? 
  • Impossible to speak of food at this time without fondly remembering Anthony Bourdain.

  • Impossible to watch this interview of Paul McCartney without feeling joyful.

  • Share
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Pocket (Opens in new window)

Related

« Sam Sifton’s Oven-Roasted Chicken Shawarma – Proof Positive
Japanese Coleslaw – Perfectly Simple »

Comments

  1. Jovina Coughlin says

    June 23, 2018 at 8:32 am

    Great summer salad

    Reply
    • Jittery Cook says

      June 23, 2018 at 9:41 am

      Refreshing! Thanks Jovina.

      Reply
  2. Sonia says

    June 23, 2018 at 9:26 am

    That Paul McCartney clip was awesome. Completely cheered me up!

    Reply
    • Jittery Cook says

      June 23, 2018 at 9:42 am

      A blast into the past!

      Reply
  3. mindy Theroux says

    June 23, 2018 at 8:43 pm

    I love this potato salad. One of my favorite recipes from the party that magnificent Julie created for my husband’s birthday! Glad it is in the encyclopedia of JITTERY!

    Reply
    • Jittery Cook says

      June 24, 2018 at 7:56 am

      Thanks Mindy – it came out quite differently this time. And that’s what happens when you a)don’t need recipes to create wonderful dishes (Julia), b)don’t take notes and rely on memory to recreate dishes months later.
      So, from now on, taking detailed notes at all times while Julia’s busy cooking for us.

      Reply
  4. Brenda says

    June 24, 2018 at 8:23 am

    like the idea of artichoke hearts in the pot. salad.They would really liven thingsup in the salad! Thanx

    Reply
    • Jittery Cook says

      June 24, 2018 at 8:31 am

      I agree Brenda. The artichoke hearts steeped in vinaigrette are like edible exclamation marks.

      Reply
  5. Louise Hebert says

    June 25, 2018 at 11:22 am

    Yum, potato salad, makes me want to make this recipe today!!! The Potato Fun Facts are great ~ thanks for sharing it all 🙂

    Reply
    • Jittery Cook says

      June 25, 2018 at 9:47 pm

      It’s like back to the future Louise. Julia sharing recipes with us. On it goes! Aren’t we lucky.

      Reply
  6. FIKR says

    December 26, 2018 at 5:22 am

    yummy………….!

    Reply

Jittery loves comments! Cancel reply

Your email address will not be published.

Sign Up!

Welcome to Jittery Cook!

There are over 500 recipes for you to discover. Subscribe above to receive the latest Jittery recipes sent directly to your inbox.
Meet Jittery...

Search Jittery Cook

Find Jittery Cook

  • Facebook
  • Pinterest
  • Twitter
  • Tumblr
  • RSS Feed
  • What’s cooking?

    Jittery since 2011:

    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.