my favorite non-green salads

Here are the recipes of my 3 favorite salads in case you don't have them, have forgotten, and/or need something new to bring to the ward sociable:

Russian Potato Salad

from the Moosewood Cookbook (not sure which one)

2 c potatos, peeled, diced, and cooked (I prefer to boil them in halves, then cool and cube quite small)

2 c carrots, peeled, diced, and cooked

2 c beets, cooked, peeled, and cubed

1 c minced dill

1/3 c minced onion

1 c tart apple, diced small (Granny Smith)

2/3 c heavy cream or sour cream (I use sour cream)

2 T lemon juice or apple cider vinegar (I prefer the taste of cider vinegar with the sour cream)

dash or salt, sugar, and ground black pepper (I increased all to at least 1/4 t)

If preparing ahead of time, keep veggies and sauce separate until just before serving. Note to Hawkeses who tend to estimate measurements (me!): this salad is much yummier if the quantities are followed exactly rather than estimated. I tend to under-eye-ball the carrots, onions, and dill pickle.

Roasted Corn Salad

Mom's

6 large ears corn, brushed with olive oil, broiled for 6 min/side

2 poblano or pasilla chiles, roasted under broiler (with corn) until blistered and charred. Let rest 15 minutes in paper bag, then peel, core, seed, and remove membranes before chopping.

1 large ripe tomato (fresh from the garden!)

1 white onion, diced (I prefer a small onion or 1/2 large, diced larger), massaged w/ 1/2 t salt

1 sweet red bell pepper, diced

1 sweet green bell pepper, diced

1 clove garlic, crushed

1 ripe Hass avocado

Italian dressing to taste (Good seasons made with red wine vinegar is my favorite)

If preparing ahead of time, reserve avocado, tomato, and dressing until just before serving.

French Potato Salad

Janet's

3-4 lbs potatoes, cooked and cubed or 1/2 inch sliced

green beans (optional)

3 T minced shallots

1/2 t salt

1/4 pepper

2 T country dijon (Grey Poupon) mustard

2 T red wine vinegar

Pulse the above several times w/ hand-held blender before adding

1 c canola oil

With hand blender, blend all ingredients and lift blender *very* slowly until emulsified. Note: if blender is raised too quickly, the oil will separate, and the dressing will have to be thrown out. Be patient!

Enjoy!