Posts Tagged salad
Mmm… best picnic side dish is definitely potato salad, not Polk salad (because I’m not Annie) but potato.
I tried a new potato salad out on my guinea pigs, er, coworkers. I adapted from All Recipes
Red White & Blue Potato Salad
1 lb red potatoes
1 lb purple fingerling potatoes
1 lb white fingerling potatoes
Extra virgin olive oil
Salt, pepper to taste
½ purple onion, chopped
2 tsps celery seed
1 TBSP granulated garlic
2 TBSPS dill weed
2 spicy dill pickles diced
2 TBSPS Dijon mustard
1 c sour cream
⅓ c mayonnaise
1 tsp white vinegar
1. Preheat the oven to 400°. Chop potatoes into bite size wedges (about the size of your thumb) skins on. Lay 1 layer deep on a foiled baking sheet with a rim. Drizzle lightly with olive oil, salt & pepper. Cook for 30 minutes until just roasted.
2. Mix onion through vinegar in a large bowl until well blended & smooth.
3. Cool potatoes slightly.
4. Thoroughly blend potatoes & sauce. Coat well & refrigerate for at least three hours. Add more salt & pepper to taste.
I got to say, it was pretty great, a lighter feeling & spicier kicking salad. Definitely a fan.
Today I’m just posting a few ideas on how to use your leftover Easter fare, because honestly, even I get tired of the same thing day in & day out. Here’s a few ways to hide the leftovers in new clothes.
Or if all else fails, get a freezable container & store for a later month when you start craving your fancy Easter favorites! Just check here for the lifespan of those delectable leftovers.
Reading my newest issue of Better Homes & Gardens I ran across a tiny section in the know-how section about jam.
I love jam. Jam is delicious. Jam is tasty. Jam is flexible. 3 Jam tastic ideas in the magazine:
Jam-Champagne Glaze –
In a small saucepan heat ½ c seedless jam & 1 TBSP lemon juice until melted. Stir in 1-2 TBSP sparkling wine or 1 tsp vanilla. Spoon over cake layers or serve as a sauce with slices of coffeecake, pound cake, ice cream, fruit parfait, or flour less chocolate cake.
Heat ¼ c jam in the microwave 20-30 secs to melt. Whisk 1 TBSP vinegar, water & oil. Stir in 1-2 TBSP snipped fresh basil. Season to taste with salt & pepper. Toss with salad & sliced strawberries.
Preheat oven 400°. Thaw frozen puff pastry. On a lightly floured surface roll pastry sheet seams flat. Spread with 2-3TBSP jam. Roll up & slice ½” thick. Bake on parchment papered baking sheet 15 min until golden.
^an appetizer change up: beat plum jam & softened 6oz goat cheese in blender, spread over pastry & sprinkle chopped prosciutto. Then prepare as directed.