June 21st may be the official start of summer, but everyone knows that summer really begins on Memorial Day weekend.
This is an important time of year. Not only can you now wear white with confidence, but you can also start hosting cookouts. That means it's time for grilled hot dogs smothered with mustard and relish, buttery ears of crisp golden sweet corn, and big bowls of creamy, tangy potato salad.
I'm excited to announce that I am featured in the "Cooking Class" section entitled "Light Potato Salad" in the June 2010 issue of Cooking Light. It's on page 133 (not that I have it memorized), but if you don't have the print version, you can still get the recipes online and check out the reader reviews.
In the piece, I give you tips on how to make perfect potato salad and how to make lightened potato salads that are small on fat and calories and big on flavor. These potato salads are so flavorful, you won't even miss the mayo. Neither will your belly in your bikini.
Farmers' Market Potato Salad: This salad was selected as one of the "Greatest Hits: 2010" by Cooking Light staff.
This warm potato salad features tender tri-color fingerling potatoes and beloved summer veggies including sweet corn, zucchini, and cherry tomatoes. It's dressed with a zesty Dijon and tarragon dressing. One reader said, "It is truly the best potato salad I've ever had, hands down."
Lemon-Arugula Potato Salad: My personal favorite, this salad features creamy Yukon Gold potatoes blanketed with peppery arugula, pungent shallots, and tart lemon.
Lemongrass and Ginger Potato Salad: This Asian inspired potato salad features bold lemongrass and fragrant fresh ginger. It's the ideal companion to grilled meats and seafood, such as chicken and shrimp.
All photos by Becky Lulgart-Stayner; food styling by Cindy Barr.
