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

Co-owner Jason Parzyk carries two growlers to fill as he serves up beer at Lake Stevens Brewing Co. The first brewery in the city is celebrating one-year anniversary this weekend. (Andy Bronson / The Herald)
Beer of the Week: Lake Stevens Brewing Co.’s Sour Imperial

The beer has a depth and a complex flavor profile that goes beyond just another barrel-aged stout.

Now is the perfect time to design the garden of your dreams

Find inspiration in gardening magazines, on the internet, in your neighborhood and at nurseries.

Around Thanksgiving, gardeners give thanks for the garden

What are they most thankful for? The pleasure they receive from spending time in their yards.

Great Plant Pick: Thuja occidentalis ‘Degroot’s Spire’

What: An exceptional selection of the eastern arborvitae, Thuja occidentalis “Degroot’s Spire”… Continue reading

Garden clubs in Snohomish, Island counties

Alderwood Garden Club: Cedar Valley Grange Hall, 20526 52nd Ave. W., Lynnwood;… Continue reading

Home and Garden calendar for Snohomish County and beyond

Printing workshop: with artist and naturalist April Richardson, 1 to 3 p.m.… Continue reading

Legendary bluesman Curtis Salgado to play Arlington show

The Northwest blues-soul-funk-R&B living legend performs with Ben Hunter and Joe Seamons Nov. 18.

This year’s Snohomish Blues Invasion has an all-star lineup

Proceeds send the CD Woodbury Trio and the Benton-Townsend Duo to the International Blues Challenge.

Schack holiday show features Northwest watercolor artists

The free exhibit also will have three-dimensional works, such as jewelry, glass, ceramic and wood.

Most Read