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third salad recipe

June 8th, 2006 at 04:55 am

yeah, I'll get back to the financial bits tomorrow.

Potato salad

2 lbs boiling potatoes (red, white, yukon gold...) the waxy kind.
2 stalks celery, chopped
1 bunch green onion or 1/3 red onion, chopped

Other good options: peas, sliced hard boiled egg, chopped french-cut green beans, artichoke hearts, blue cheese

Dressing - 1 part light sour cream, 1 part light mayo, a bit of lemon juice, crushed dried tarragon, salt, pepper.

Boil potatoes until potatoes can be pierced with a fork. Drain potatoes, allow to cool. (Frugal step here: if you want to use frozen peas or green beans, put them in the bottom of the colander, so when you pour out the boiling water, you cook the vegetables). Let sit. Potatoes should be room temp or colder, and they should be dry so the dressing will stick.

Dressing: Beat sour cream and mayo together, add the lemon juice to get the dressing to the consistency of heavy ranch dressing. Crush tarragon, salt and pepper to taste.

Toss cold cooked potatoes and vegtables with the dressing. Let sit, covered, in the refrigerator for about 30 min. FYI - If you add blue cheese, it is delicious, but it will shorten the lifespan of the salad considerably.

Yeah, I promise to blog on more financial bits. I love the frugal aspects of salad - something creamy, something crunchy, a little protein, a little sweet, a little sour, and whatever great vegetables you have. Proportions in whatever you can spare. And you are lucky, you don't have to turn on the stove.

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