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

Great Plant Pick: Pinus contorta var. contorta, shore pine

What: Who is not impressed by the beauty and toughness of this… Continue reading

Jesse Sykes brings her evolving sounds to Cafe Zippy in Everett

She and Phil Wandscher make a return trip to a club that she values for its intimacy.

Compost: It’s what every gardener really wants for Christmas

A pile of decomposed and recycled organic matter is the gardener’s gift that keeps on giving.

Need a centerpiece? Plant paper-whites for December beauty

The white flowering plant brings the garden indoors in winter, even if the bulbs were never outside.

Take a closer look: Winter gardens share gifts in subtle way

Go on a neighborhood walk this month to enjoy the seasonal beauty offered by a variety of gardens.

Red wine usually costs more, but you can still find bargains

Here are five good-quality reds that won’t drain your grocery budget.

Beer of the Week: Skull Splitter and Blood of My Enemies

Aesir Meadery of Everett and Whiskey Ridge Brewing of Arlington collaborated to make two braggots.

Beer, wine, spirits: Snohomish County booze calendar

Ugly Sweater Party and Canned Food Drive at Whitewall: Marysville’s Whitewall Brewing… Continue reading

Student winners to perform concertos with Mukilteo orchestra

This annual show is a partnership with the Snohomish County Music Teachers Association.

Most Read