Recipe: Summer Potato Salad

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What You Need:

  • 5 Cups peeled and cubed potaoes
  • 3 Eggs
  • 1/3 Cup lemon juice
  • 1/4 Cup vegetable oil
  • 2 Teasopoons white sugar
  • 1 1/2 Teaspoons seasoning salt
  • 1 1/2 Teaspoons Worcestershire sauce
  • 1 Teaspoon ground mustard
  • 1/4 teaspoons ground black pepper
  • 1/2 Cup mayonnaise
  • 1/4 Cup chopped green onions
  • 1/3 Cup chopped celery
  • 3 Tablespoons chopped fresh parsley

Directions:

  1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
  2. Place eggs in a saucepan, and cover completely with cold water.  Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.  Remove from hot water, and cool.  Peel, chop, and add to potatoes.
  3. In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well.  Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.
  4. Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.
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Recipe: Potato Salad with Green Beans and Salsa Verde

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What You Need:

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup minced chives
  • 1/4 cup finely chopped parsley
  • 2 tablespoons finely chopped mint
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 large garlic clove, minced
  • Salt
  • 1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons unsalted butter
  • 1 1/2 pounds green beans, trimmed
  • Chive blossoms, for garnish (optional)

How To:

  1. In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic and season with salt. Let the salsa verde stand at room temperature for 15 minutes to 1 hour.
  2. Meanwhile, in a large saucepan, cover the potatoes with cold water, add a large pinch of salt and bring to a boil. Cook the potatoes over moderately high heat until just tender, about 8 minutes; drain and return them to the saucepan. Add 1 tablespoon of the butter and toss to coat. Season with salt.
  3. Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, 4 minutes; drain. Return the beans to the pot and stir in the remaining 1 tablespoon of butter. Season with salt.
  4. Add half of the salsa verde to the potatoes and half to the beans, stirring to coat. Transfer the beans to a serving bowl. Top with the potatoes, garnish with the chive blossoms and serve right away.