Surprising salads with potatoes and squash - oven-fried - scooped out - recipes

Sunset, Jan, 1990

Surprising salads with potatoes (oven-fried) and squash (scooped out) To a Westerner, salads are many things served many ways. They frequently harbor unexpected and refreshing combinations of ingredients. Here, we present two such surprising recipes.

The first takes a new look at potato salad. Instead of boiling, you slice the potatoes, oven-fry them to a golden brown color, then serve them warm or at room temperature with a light dressing of balsamic vinegar, parsley, and green onion.

The second salad is a colorful mix of two tender squash: green zucchini and yellow crookneck. You cook them whole to get a pleasantly firm texture, scoop out the seedy centers, and slice to create decorative half-moon shapes.

Serve the salads together, perhaps with cheese and bread for a simple meal; or offer them separately, when your menu calls for potatoes or squash. Both salads use an unusually small amount of oil.

Oven-fried Potato Salad

1-1/2 pounds small (about 1-1/2-in.-diameter) red thin-skinned potatoes About 2 tablespoons olive oil or salad oil 2 tablespoons balsamic vinegar 1/2 cup thinly sliced green onion 3 tablespoons minced parsley 1/4 teaspoon pepper Salt

Scrub potatoes and cut into 1/8-inch-thick slices (to brown evenly, slices must be uniformly thick); discard the ends of the potatoes.

Brush 2 baking pans, each 10 by 15 inches, with oil. Arrange slices in a single layer; lightly brush tops of potatoes with more oil. Bake in a 450 [degrees] oven until both sides are deep, golden brown, about 25 minutes. Check frequently after 10 minutes for even browning; turn over slices that are not cooking evenly, or move to a cooler or hotter area of pan, as needed.

As slices are browned, transfer with a wide spatula to a serving bowl. (If made ahead, let stand, uncovered, up to 3 hours.) To potatoes, add vinegar, onion, parsley, and pepper; mix gently. Add salt to taste. Makes 6 to 8 servings.

Per serving: 94 cal.; 1.6 g protein; 3.5 g fat; 14 g carbo.; 6.7 mg sodium; 0 mg chol.

Green and Yellow Squash Salad

1-1/2 pounds each zucchini (about 1-1/2-in. diameter) and yellow crookneck squash (about 2-in. diameter in thickest part), rinsed 1/2 cup minced red onion 1/4 cup lemon juice 2 tablespoons minced fresh or 2 teaspoons dry basil leaves 1 tablespoon minced fresh or 1 teaspoon dry oregano leaves 1 tablespoon extra-virgin olive oil or salad oil

In a 6- to 8-quart pan, bring 3 quarts water to a boil over high heat. Add zucchini and crookneck; simmer, uncovered, until just tender when pierced, about 8 minutes. Drain; immerse squash in ice water just until cold; drain. If made ahead, cover and chill up until next day.

Trim off squash ends; discard. Cut squash in half lengthwise. Using a spoon, scrape out and discard seeds. Cut halves crosswise into 3/8-inch-thick slices.

In a bowl, combine onion, lemon juice, basil, oregano, and oil. Add squash and mix gently. Makes 6 to 8 servings.

Per serving: 46 cal.; 1.8 g protein; 2 g fat; 6.6 g carbo.; 4.7 mg sodium; 0 mg chol.