Issues → May/June 2008 → Interact → 10 Things to Do →
Best Cook: Trail Lunches
One-Pan Jan's potato salad and roasted garlic
New Hampshire hiker Jan Duprey makes trail lunches a treat with a trusty potato salad and balsamic vinaigrette dressing that doesn't spoil on a hot day. No mayo!
With author and journalist Marty Basch, she hikes in the White Mountains nearly every day. Read more about Jan's and Marty's outdoor adventures at martybasch.com
Try her famous potato salad recipe below.
Balsamic Potato Salad
Salads Recipes | Potatoes Recipes
Preparation Time: 15 minutes
Start to Finish Time: 40 minutes
From Jan Duprey, Best Cook in Town, May/June 2008. Jan doesn't use salt or pepper in this recipe, but if you'd like the extra seasoning, add it to taste. Serve your salad hot or cold (Jan likes it best hot).
- 5 pounds potatoes (Yukon Golds, red, or white), peeled or unpeeled
- 1 green pepper, diced small (about 1 cup)
- 1 medium-size red onion, diced small (about 1 cup)
- 1 to 1-1/2 cups Balsamic Vinegar Dressing
- Kosher or sea salt and freshly ground black pepper (optional)
Boil potatoes until firm but not too soft. Drain and put back into pot. Break up potatoes with a wooden spoon (but be careful not to mash them). While potatoes are still hot, add diced pepper and onion. Add salt and pepper if you like. Add Balsamic Vinegar Dressing to taste, and serve hot or cold.
Balsamic Vinegar Dressing
- 1/2 cup balsamic vinegar
- 1/2 cup red wine vinegar
- 1/2 cup vegetable oil
- 2 tablespooons sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon dried basil
- 1 tablespoon Worcestershire sauce
- 2 teaspoons hot chili sauce (such as Tabasco)
Blend all ingredients together. Makes about 1-1/2 cups.
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Roasted Garlic
Vegetables Recipes
Preparation Time: 15 minutes
Start to Finish Time: 40 minutes
From Jan Duprey, Best Cook in Town, May/June 2008. You'll use this accompaniment in all kinds of dishes. Jan's favorite: Spread it on Italian bread, add some shaved Asiago cheese, and bake, for a strong, flavorful treat.
- 1 quart (4 cups) peeled, whole garlic cloves (about 8 heads)
- 1 cup oil, equal parts olive and canola
- 1 cup water
- Kosher or sea salt and freshly ground black pepper, to taste
Heat oven to 400°. In a medium baking dish, toss all ingredients together and cover with foil. Bake 1 hour, or until garlic cloves are soft and slightly browned. Remove foil and let cool. Pour into a jar and refrigerate until ready to use, up to 3 weeks.
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Reader Comments
Comment from Jane Ogilvie on April 28, 2008
This sounds good... Will have to try it..
Comment from Jane Barton on April 28, 2008
Nice, will add to cookouts, love the garlic flavor in most everything cooked on the grill.
Comment from ceceilia gallo on May 8, 2008
this potatoe salad sounds great I will try it and write you soon
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