It’s always a good time for salads

  • By Judyrae Kruse Herald Columnist
  • Wednesday, May 15, 2013 2:38pm
  • Life

Judyrae Kruse is taking some time off. Here is a column that ran in May 2006.

That little unexpected, unseasonal spurt of sun and heat we had, immediately preceding the monsoon-like stint we’ve just weathered our way through, had me thinking salads.

Which, in turn, prompted me to ask if you could send along some new and different recipes to meet what I foresaw then, and still foresee now, as a hot-ticket menu item this summer.

Happily, Barry McWilliams answered the call, firing off the how-to for not just one, but three, totally different, sure-to-please salad inventions.

About the first, he tells us, “I improvised this potato salad a couple of years ago,” and says of the second, “This is a recipe from some friends that makes a quick and easy potluck dish.”

The third recipe? We’ll get to that in a future Forum column.

Meanwhile, let’s add to our repertoire:

Improvised chopped potato salad

2-3 pounds potatoes, red and yellow combined, scrubbed and diced (leave red skins on)

Boiling water

2 ribs celery, chopped

1/2 red bell pepper, chopped

1/2 yellow bell pepper, chopped

1 cucumber, chopped

3 green onions, chopped

4-5 sweet pickles, chopped

2 hard-cooked eggs, peeled and chopped

3/4 cup sour cream

1/2 cup mayonnaise

1 teaspoon balsamic vinegar

2 tablespoons prepared mustard

1 teaspoon salt

Shake of pepper

Cook potatoes in boiling water just until tender; drain and set aside to cool. When cool, turn into large bowl and add celery, red and yellow peppers, cucumber, green onions, sweet pickles and boiled eggs.

Toss gently to mix.

In small mixing bowl, combine sour cream, mayonnaise, vinegar, mustard, salt and pepper; stir to mix thoroughly, then pour dressing over potato mixture and toss to combine all ingredients thoroughly.

Cover and chill until needed.

Pickett’s pea salad

1 package peas, thawed

1 cup chopped celery

1/2 cup chopped green onions

1 cup sour cream

1/2 cup chopped, cooked bacon

1/2 cup chopped cashews

Turn peas and celery into suitable bowl; mix and add green onions, sour cream and bacon.

Stir together well, then cover and chill.

Just before serving, stir in the cashews.

More in Life

‘Found’: Author and climber a 20-year veteran of mountain rescue

In her second book, Bree Loewen shares her experiences of volunteering with Seattle Mountain Rescue.

Secret garden: Privacy trees that won’t outgrow a small space

These plants offer some height to block out unwanted sights without taking over your yard.

Stock your winter bookshelf with these animal and nature reads

Four new books cover outdoors topics from butterflies to wolves.

The Shed Players recently released their new album “Our Shingle Most Favorites.”
Listen here: Josh Clauson, The Shed Players release new CDs

This feature is all about Snohomish County’s homegrown talent: locals who make music and record it.

Newfangled cooker isn’t for those with tried and true methods

Columnist Jennifer Bardsley recently succumbed to peer pressure and purchased an Instant Pot.

Now is the time to assess your student’s back-to-school plan

Take a good look at how your kids are managing their new routine, class, teacher(s) and homework.

Author’s talk of birds and clouds kicks off Marysville series

1. Birds and clouds Marysville’s Outdoor Adventure Speakers Series is kicking into… Continue reading

How to shop in the street markets of France

It’s the best way to connect with the nation’s farmers and artisans.

Oprah Winfrey joins ‘60 Minutes’ for 50th anniversary year

The media giant debuts on tonight’s show, reporting on a story about America’s political divisions.

Most Read