The Servant’s Apron visits again to bring salads to your table ; Pasta or potatoe – you choose with these easy and changeable recipes ; depending on which ingredients you favor you can have a taste of Greece,Italy,UK, . . .
HEALTH SMART POTATO SALAD Serves 4
1 1/2 lbs.red or gold potatoes
1 C. Greek yogurt
1/3 C. minced red onion
1/3 C. thinly sliced celery
1/4 C. minced dill pickles plus 1 Tblsp. juice from jar
1/2 Tblsp. yellow mustard
1/4 tea. sea salt
Freshly ground pepper to taste
Chopped fresh parsley
Place whole potatoes in a microwave dish. They should be not pierced. Cover the dish and microwave for 10 to 12 minutes. If you use plastic wrap poke a small hole in it to vent. After cooking remove plastic carefully. Let potatoes cool. Cut potatoes into bite-size pieces and place in a large bowl with the rest of the ingredients; stir well to combine.Starchy potatoes like Idaho’s or russets can be used but should be peeled after cooling.
This is where your culinary journey begins.
GREEK POTATO SALAD: Omit celery,pickles, pickle juice and mustard. Stir in one cup of chopped Kalamata olives,1/4 C.peeled, chopped English cucumber (seedless,Gourmet),and 1 Tblsp. lemon juice.Sprinkle with 1/2 C.crumbled feta cheese and chopped fresh oregano.
PUB BAKED POTATO SALAD: Omit pickles,pickle juice and mustard. Stir in 1/2 C. shredded light cheddar cheese,1/4 C. fresh snipped chives and 3 Tblsp.real bacon bits or pieces.
GARDEN VEGETABLE POTATO SALAD: Omit pickles,pickle juice and mustard. Stir in 3/4 C. coarsely chopped,lightly packed fresh spinach, 1/4 C. diced red bell pepper,3 Tblsp.shredded carrot,1 Tblsp.snipped fresh basil, and 1/2 of a 6.5 oz. jar of chopped marinated artichoke hearts -(including liquid).
FROM COLD WE GO TO HOT FOR THOSE WHO LIKE THE TRADITIONAL GERMAN POTATO SALAD
HOT POTATO SALAD
4 large potatoes with the skins on (2 lbs.) Microwave potatoes which have been pierced for 10 minutes or more and cut into bite-size chunks leaving skins on. Cool a few minutes in the freezer. Meanwhile mix garlic, salad dressing and chives in a large salad bowl. Gently stir potato, cheese, and bacon bits into dressing.Serve as is for a cold salad ; Or, microwave for 3 to 4 minutes. This makes 14 1/2 C. servings
1/4 C. fresh-chopped chives
1 C. shredded light or FF cheddar cheese
1 3 oz. jar real bacon bits
1 Tblsp. minced jarred garlic, (or fresh)
3/4 C. fat free Red Wine Vinegar salad dressing
The Servant’s Apron will return soon to guide you through picnic season and all that goes with it.