Three Summer Salads

July 1, 2020

We are going to make Potato Salad, Salmon Salad and Spinach Wild Rice Salad. They are all simple recipes that can be modified to your hearts content. The first salad is Potato Salad. Start with 5 pounds of Potatoes. Pick potatoes with nice skins and few blemishes. You will need a large pot of water that you will bring up to a boil. Make sure the potatoes are clean and pop them into the water. It will take about a half hour to cook the potatoes, test them by poking them with a fork. There should be no resistance to the fork tines. Then ladle them into a bowl of cold water, now peel them and put them into a bowl. Use a knife to cut them into small pieces. Now add 1 small diced Red Onion, 1/3 bunch of diced Parsley, and 10 diced Hard Boiled Eggs. The dressing is super simple 1 1/2 cups Mayonnaise, 3 tablespoons Yellow or Dijon Mustard, 1/4 cup Pickle Juice, 1 cup diced Pickles, 1 teaspoon Black Pepper, 1 teaspoon Dried Dill and 1 teaspoon Salt. Now mix it all together and chill before serving. Enjoy!

 

Other additions can be chopped Celery, chopped roasted Nuts, chopped Green Onions, chopped Kippers or chopped cooked Bacon.

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