There’s no doubt about it. Salads have helped see us through this summer. And they’re going to be the goal again, as they line up for this fall’s potlucks, tailgate parties and family suppers.
Let’s start with a specialty sent along by Edmonds cook Arch Whisman, who tells us, “I’ve made this potato salad and … I find it to be quite delicious. I also find it to be quite easy and quick to make. It’s courtesy of the American Cooking Club. Those of you who like Greek food will find it to be a very good recipe.”
Next, we’ll have a special something shared by our longtime Forum friend Clifton Leatherwood. It’s a kicky little somewhat surprising combination of ingredients that, he says, “makes a large amount – good for potlucks or … “
You make the call – go for the option:
Red potato salad
3large red potatoes, unpeeled
Water
4ounces Feta cheese, crumbled
1/4cup pitted Kalamata olives (do not substitute other olives), coarsely chopped
1/4cup sliced green onions
Dressing:
1/2cup mayonnaise
1/4cup coarse-ground mustard, Inglehoffer’s preferred
1/4cup milk
1/4teaspoon salt
Turn potatoes into large pot, add enough water to cover by 1 inch and bring to boil over medium-high heat; reduce heat to medium-low and simmer 18 to 20 minutes, or until tender when pierced with knife. Drain and cool.
Peel potatoes, using small knife. Cut into 1/2 -inch pieces and place in large bowl. Add cheese, olives and green onions and gently toss to mix well.
In a smaller bowl, whisk together the mayonnaise, mustard, milk and salt. Pour over potato mixture and stir gently until evenly coated. Cover and refrigerate for at least 1 hour before serving. Makes 6 servings.
Winter vegetable salad
1head cauliflower, broken up
1bunch celery, thinly sliced
2cucumbers, seeded and sliced
1large sweet onion, sliced into rings
1-2large cans tomatoes, drained and chopped
1-2cans garbanzo beans, drained
Marinade (recipe follows)
Turn cauliflower, celery, cucumbers, onion, tomatoes and garbanzo beans into large bowl. Prepare dressing and pour over vegetables. Cover tightly and refrigerate at least 8 hours or overnight.
Marinade
1/2cup sugar
1teaspoon salt
1/2teaspoon pepper
1/2cup oil
1/2cup vinegar
1envelope Good Seasons Italian dressing mix
In small mixing bowl, combine sugar, salt, pepper, oil, vinegar and dressing mix; whisk together until sugar is dissolved.
The next Forum will appear in Wednesday’s Food section.
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