Now, summer time means BBQ's (I love me a good bbq, grilled meats, salads, "favorite beans" and beer ... mmm) and BBQ's aren't "real" unless those staple salads are there!
Staple summer time salads for me are:
Potato Salad
Tomato Salad
Cucumber Salad x2
Three Bean Salad
Coleslaw
Rice Salad
Beet Salad
(have I forgotten any???)
I love that everyone makes these salads differently - though mine are THE BEST of course! :) And my salads are pretty much identical to my mother's - she is the one who taught'em to me after all - and yet, we still do some things differently.
Which one shall we begin with ... ???!!!
POTATO SALAD
Potato's
Eggs
Carrots
Celery
Onion
Mayo
Spices: parsley, garlic powder, salt & pepper, paprika
HOW TO MAKE IT:
Cook potato's and eggs in a large pot of water until a fork slides easily into potato.
While potato's and eggs are cooking finely chop carrots, celery & onion (as much or as little as you would like) and set aside.
When potato's are done drain and let cool a bit - peel skin off of potato's while they are still hot/warm - whatever your fingers can handle. (If you use baby red potato's leave skins on, but clean them before you cook them.) When peeled cut into 1/4 inch sized bites and put in large serving bowl.
Peel and chop egg and place in bowl.
Add chopped veg.
Add mayo - to taste/consistency.
Add garlic powder, salt & pepper and parsley.
Stir.
Sprinkle a little more parsley on top as well as paprika.
Serve and devour!
*Interestingly I find that most summer salads taste EVEN better when they've been allowed to sit in the fridge a bit (or the next day as left overs).
How is your potato salad different than mine?
I do a "Red, White and Blue" Potato salad.
ReplyDeleteRed = Bacon
White = Potatos
Blue = Bleu Cheese
Also included fresh chives and a healthy dose of coarse ground black pepper.
Dammit, now I'm hungry.
Mmmm...sounds pretty tasty, though I don't really care for bleu cheese. :)
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