It’s always a good time for salads

  • 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

Hear new songs from Josh Clauson at Saturday release party

The producer of the Summer Meltdown music festival and Flowmotion band leader has a solo album out.

Get schooled on Texas BBQ at this Monroe restaurant in a bus

Brisket, pulled pork, sausage, chicken and the fixin’s all await you near the Reptile Zoo on U.S. 2.

Spy comedy ’Kingsman: The Golden Circle’ is laugh-out-loud funny

It’s a superficial but energetic sequel to the 2014 film about a clandestine British secret service.

39th annual Arts of the Terrace attracts regional artists

The Mountlake Terrace juried show features paintings, drawings, photography, miniatures and more.

Ben Stiller was born to play title character in ‘Brad’s Status’

Writer-director Mike White’s script has plenty of Brad’s voiceover, so this movie feels like a novel.

See both versions of ‘The Odd Couple’ on Historic Everett stage

The Outcast Players perform Neil Simon’s classic comedy with alternating male and female casts.

The ‘Whimsical Woman’ shares what she learns on the trail

Jennifer Mabus came here from Nevada and Hawaii. She leads hikes and blogs about them.

‘Friend Request’ a horror flick about the dangers of Facebook

Though it’s a little behind the times, Simon Verhoeven’s film about social media is effectively done.

Branch out: ‘Tasting Cider’ recipes call for hard apple cider

Top cider makers share how they like to make hush puppies, bread pudding and the pear-fect cocktail.

Most Read