I thought it might be fun to revisit some of my salad recipes and make a list of them all in one place. Enjoy!
Tuna Quinoa Salad with Tomatoes and Basil
Driscoll’s Raspberry and Blueberry Kale Salad
Recipe of the week: Beet salad
Shortcut: Greek Salad Dressing
Tonight I made the potato salad without really paying attention to the fact that I had promised to post the recipe. I just made it on “auto-cook”.
So here’s what I think I did using…
16 – 19 small red skin potatoes – scrupulously cleaned and cut in equal sizes
1 red onion – sliced in half moons and separated
3-4 large hard boiled eggs – sliced
One head of celery @ six or seven stalks – diced
1 tbsp of oregano
1 tbsp of basil
1 tbsp of garlic powder
1 tbsp of salt
Pepper to taste
Boil the potatoes for 12 minutes in salted water until done. They are done when a fork or knife can be easily removed after inserting.
Drain potatoes and set drain in ice bath to stop cooking for 5 minutes. Drain again.
In a large bowl mix potatoes, celery, onion and eggs. Add oregano, basil, garlic, salt, pepper and mix.
Dressing
In a jar mix:
1 1/2 cups of extra virgin olive oil
1 cup of lemon juice
1 tbsp of mustard
Put the lid on the jar and shake until the dressing is emulsified.
Pour on potato salad and mix.