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Potato salad: Always invited to the picnic

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By JEFF HOUCK

jhouck@tampatrib.com

Published: June 21, 2009

It's summer picnic season, if you hadn't noticed. It's always fun trying to find a dish that stands up to the heat. The last thing you want is to feel like you've swallowed a pool toy.

If you need inspiration, author Debbie Moose has a new book out called, simply enough, "Potato Salad: 65 Recipes from Classic to Cool" (Wiley Hardcover, $16.95). I became a big fan after she published her books about deviled eggs and chicken wings. This book sunk the hook, with lots of recipes for such delicacies as German Warm Potato Salad and Ranch House Potato Salad.

An easy and refreshing one to try, Potato, Corn and Cherry Tomato Salad with Basil Dressing, "captures the spirit of summer, with its fresh basil and just-picked vegetables," Moose says. It comes from her friend Carol Reuss in Pittsboro, N.C., who got the recipe from a neighbor, Cynthia Jones.

Looking for Maas Brothers cake

"As teenagers, my sisters and I used to love to go to Maas Brothers and buy a cake to enjoy for Sunday dinner," writes Maryellen Heuer of Tampa.

"We miss that wonderful Fruit and Nut Frosting that was in between the layers," she writes. "Lately I have been to multiple wedding cake tastings and although most of the caterers are from the Bay area, none are familiar with the frosting. Can you help me find someone who knows about it and how it was made?"

Leftover request

Joanne Feliciano of Tampa still wants the recipe for the best tuna salad she ever ate. She had it once at Marie's Italian Deli in the Bronx at 149th Street.

POTATO, CORN AND CHERRY TOMATO SALAD WITH BASIL DRESSING

2 tablespoons white wine vinegar

1/2 cup olive oil

1 packed cup fresh basil leaves

Salt and freshly ground black pepper to taste

2 1/2 pounds red potatoes

1/2 pound cherry tomatoes, halved

6 ears fresh corn, cooked, kernels removed

Put the white wine vinegar, olive oil, basil leaves, salt, and black pepper in a blender or food processor. Process until the mixture is emulsified.

Place the potatoes in a large pot, add enough water to cover them, and bring to a boil. Cook until the potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes. Drain and let cool until you can handle them but they are still warm. Cut into quarters but do not peel.

Put the potatoes, cherry tomatoes, and corn kernels in a large bowl. Pour in the basil dressing and toss gently to combine. Serve immediately.

Serves 8

Seeking a recipe? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601, or e-mail jhouck@tampatrib.com. Keyword: Recipes, for more recipes and to check out our archive.

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