Cape Cod Potato Salad Recipes

CAPE COD CHOPPED SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
• In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
• For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
• Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

CAPE COD

Steps:

• Into an old fashioned glass over ice cubes, pour vodka and cranberry juice. Squeeze lime wedge into drink, and then drop the wedge into the drink. Serve.

CAPE COD POTATO SALAD

Steps:

• Boil eggs & potatoes until done. Cut potatoes into medium pieces.
• Mix all (except eggs & paprika) together in a bowl till well mixed.
• Peel eggs, cut in thin slices, and lay on potatoes. Sprinkle paprika on top.

POTATO SALAD WITH EGGS

Steps:

• Cook potatoes in unsalted water until you can just pierce the potatoes with a fork. Cool potatoes and cut into cubes. Mix all ingredients together. Decorate the salad with the reserved sliced eggs and a few sprigs of parsley.

SMOKED BLACK COD SALAD WITH POTATO SALAD

Steps:

• Prepare Potato Salad Vinaigrette: Using a mandoline or food processor fitted with a 2-millimeter slicing blade, slice potatoes across width as thinly as possible. Place in a large bowl and wash in cold, running water until water runs clear.
• Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and remove from heat. Drain in a colander. In a medium bowl, toss potatoes with red onion and reserve.
• Whisk remaining ingredients in a small bowl to form a vinaigrette. Pour over potatoes and onions, and toss to combine. Cover and refrigerate up to 2 days.
• Prepare Cod: Soak hickory chips in water for an hour. Meanwhile, combine brine ingredients in a medium saucepan. Bring to a boil, strain into a ceramic or glass roasting pan, and chill. When cool, marinate cod fillets about 15 minutes at room temperature.
• Make a stove top smoker with that big old pot you've been meaning to throw away. (Or line a good pot with aluminum foil to keep it from aging quickly.) Place chips on bottom of pot and a rack above them. Cover pot, place on a burner over high heat. When chips start smoking, place fish on rack, cover, and cook over moderate heat 10 minutes, or until just cooked through. Transfer fish to a platter, cover with plastic wrap and chill.
• To serve, line 6 serving plates with a thin layer of Potato Salad Vinaigrette. Cover each with a chilled fish fillet and serve.