Sunday, August 21, 2011

Dad’s Potato Salad

Dad’s Potato Salad


2 ½ lbs. red potatoes-cook, cool and chop
½ c. mayo
½ c. sliced dill pickles-chop
1/8 c sweet relish
1 Tbsp. white wine vinegar
¼ tsp. salt
¼ tsp. pepper
1/8 c. yellow mustard
1 tsp. dill pickle juice
3 stalks celery-chop
½ small red onion-chop fine

3 hard boiled eggs-peeled & chopped

I halve the potatoes and steam the till done. It took about 40 minutes to cook ‘em.

Stir the mayo, pickles, relish, vinegar, salt, pepper, mustard, pickle juice, celery and onion. Toss in hard boiled eggs and parsley, if you want them.

Pour the mixture over the potatoes and gently turn till mixed well.

Sprinkle with paprika, if you are so inclined.

You can chow down now, but I like to let it sit overnight, so the flavor develops.

I’m not sure how many people this feeds, but it makes a bunch of potato salad. Maybe it feeds six or something?

I chopped up the onions a bit and then stuffed them in the Salad Shooter so they would be chopped fine. I *heart* my Salad Shooter. I use it all the time for salads.

It was especially helpful while I worked with these onions. These were mighty potent and I was crying so much you'd a thought a wild raccoon got into my kitchen. Mascara was everywhere.

If you don’t have celery, maybe try celery seed.

And if you like a really mild flavored potato salad, you might want less mustard and pickles.

I used Red Potatoes this time, but I’ll use whatever kind of potato is on sale. Besides, I love all potatoes.

Cook them however you like.

I almost always steam my veggies. But if you steam the potatoes, don’t forget to check the water because potatoes take a while and the water will be gone before you know it. In fact, I did burned the potatoes. Again.

I had to disable the fire alarm so my neighbors would not call 9-1-1. Then I had to steam up a second batch of spuds because the first smelled like charcoal. It looks like I’m gonna need some muscle to scrub that pot.

*think positive* I now have charcoal flavored potatoes for composting. The plants will thank me.

Do you see how selfless I am? I give of myself for the benefit of the environment.

In our house, there was no written recipe used for potato salad. So obviously, it never came out the same way twice.

I decided to make this potato salad with measuring devices handy so I could write an actual recipe.

It’s a pretty standard potato salad. Nothing fancy, but it’s simple and I think it’s good.

Friday, August 12, 2011

Simple Watermelon and Tomato Salad

After stumbling across a few watermelon and tomato salad recipes, I decided to try to make one. The only thing is, I don't really like watermelon.

Then I thought about how healthy watermelon is; that's good.

And then I remembered all those seeds; that's bad...

And then I reasoned that I do like the pretty red color; that's good...

After going back and forth like this for a while, I decided to be wild and just go for it.

I perused recipes online and decided to pare down one I found from My Recipes. I used the most basic ingredients for this first try. The recipe called for red onion, but I didn't have any. Also, I used white wine vinegar instead of the red wine vinegar from My Recipes, because it's what I had in the old cupboard. The My Recipes version gives an option of serving with Romaine lettuce. I do have iceberg right now, but decided against it. I have seen other tomato and watermelon salad recipes with some interesting ingredients, such as avocado and feta. That does sound pretty amazing...

I, however, will start with the basics.

I got lucky on picking the watermelon. I really have no idea how to properly "thump" these giant fruits, so I just grabbed one. I cut off a hunk to try it and it tasted pretty good. For a watermelon.

I went with cherry tomatoes because their color was the most vibrant of all the tomatoes available. And I love the way they look in salads. Aren't they adorable?

Simple Watermelon and Tomato Salad


5 cups seeded watermelon chunks
1 1/2 lb. cherry tomatoes-halved
3 tsp. sugar
1/2 tsp salt
1/2 cup white wine vinegar
1/4 cup olive oil

Toss watermelon and tomatoes. Add sugar and salt--toss. Let stand 15 minutes.

Whisk oil and vinegar and toss with fruit.

Serves 4-6

The result was shockingly good, considering how I feel about watermelon. I really expected that I would try to choke down the salad while telling myself how very healthy it is, while my distaste for this fruit of a thousand seeds quickly overpowers my desire to improve my eating habits.

The flavors were well balanced and delicious. I think that feta, avocado and red onion would be terrific additions. But if you want a super simple salad...this is a winner. It was filling too.

I hope you give it a try!