Here's a nice straightforward potato salad, but the addition of lots of other vegetables makes it prettier and more interesting than most. And dilutes those potatoes; not the best thing for me to eat.
I made this for a picnic, and it was lovely to dish it out of a cooler in the trunk of the car, and then sit and admire a lovely lake view while we ate.
6 to 8 servings
45 minutes prep time
Make the Dressing:
1/2 cup mayonnaise (light is fine)
2 tablespoons Dijon mustard
1/4 teaspoon salt
freshly ground black pepper to taste
the juice of 1 large lemon
Put the mayonnaise in a small mixing bowl or jam jar. Mix in the mustard, salt, and pepper. Slowly mix in the lemon juice, keeping the texture of the dressing smooth and free of lumps.
Make the Salad:
900 grams (2 pounds) potatoes
3 cups diced green beans
1 cup (2 medium stalks) celery
1 cup (1 medium) diced or grated carrot
1/2 cup diced red, orange, or yellow
pepper
1/2 cup diced onion
1/4 cup minced parsley
Put the potatoes in a pot with water to cover them well, and boil for 20 minutes, or until just tender when pierced with a fork. Drain and cool completely. Peel them, cut them into dice, and put them in a mixing bowl.
While the potatoes cook, wash, trim, and cut the beans into dice. Add them to the potatoes when they have about 6 minutes to cook; they should be drained, rinsed, and added to the mixing bowl with the potatoes.
Wash, trim, and dice the celery. Peel and dice or grate the carrot. Trim, de-seed, and dice the pepper. Peel and dice the onion. Wash, dry, and mince the parsley. Add these all to the salad. Toss with the dressing and keep chilled until serving time.
Last year at this time I made Batter Pizza with Squash Blossoms.
Posts
No comments:
Post a Comment