How does one improve upon the classic potato salad?  I’ve seen many a failed conquest.  And, judging by Katy’s last post, she would say it’s not happening.  Perhaps potato salad is like grits, each person expecting theirs to be done just “right”.  This is an impossible feat, however, since we know that no two people’s “rights” match, and thus the ever dreaded “wrong” is inevitable.  Not that I don’t appreciate originality or a good opinion, but disappointment in my cooking is never a favorable outcome.  Alas, after many an attempt to convince others that Chipotle Corn Potato Salad, although not classic, is in fact superior to the traditional Hellman’s “white” plain Jane version I will switch tactics or…err…recipes.  If my efforts are in vain then I hope you can at least take this for a trial run and enjoy the subsequent adventure if only for a night.

 Potato Salad!

This recipe was a pleasant surprise, learned while volunteering at a Summer Salads cooking class.  It is always pleasant when you are served a salad that does not consist of mere lettuce and garden weeds.  Agreed?  Agreed.  The cooking classes themselves, something that anyone can sign up for after passing an Introductory Session & Knife Skills tutorial, are also always the most pleasant of surprises.  Cooks Warehouse manages to pull the most friendly chefs both unknown and from landmark restaurants like Flying Biscuit and Buckhead Diner.  While I do feel a slight twinge of panic each time I enter the unfamiliar kitchen and am charged with prepping an entire dish, a little challenge is good for the soul and before long you’re getting accolades for using some fancy French technique to segment oranges. 

 

Yes this is new and different, but do not fear; it’s infinite repetition of the old and stale that should keep you hiding under the covers… 

 
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