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

Beer and cupcakes: Snohomish brewer, baker form unlikely duo

Pacific Northwest Cupcakes uses SnoTown’s brews to make beer-infused sweet treats.

The art and science of weathervanes

They told the direction of the wind and aided in forecasting the, well, weather.

Hundreds of ways to pamper your home and yourself

Find fancy fridges to sparkling jewelry under one roof at home and gift shows in Everett.

This is exactly how a cleaning expert organizes her space in 20 minutes

Try these realistic and attainable tricks to land yourself a cleaner home.

Snohomish brewer flavors beer with chilies from mom’s back yard

Beer of the Week: Smoked rye forms sturdy foundation for SnoTown’s well-balanced Loose Rooster.

Fall is just another blooming season

October can be a time of spectacular colors in your garden.

Woodward Canyon Winery continues to weave masterpieces

Owner Rick Small uses grapes from vines he used when he made wine in his back yard in the 1970s.

Great Plant Pick: Physocarpus opulifolius ‘Diabolo,’ purple-leaf ninebark

Grow it with shrub roses and perennials, and it combines with with ornamental grasses.

Beer, wine, spirits: Snohomish County booze calendar

Dash to Diamond Knot: Flying Unicorn Racing is teaming up with Mukilteo’s… Continue reading

Most Read