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!

Lemony Potatoes

Lemony Potatoes

from the Cook’s Country Magazine

2 lbs baby red potatoes, scrubbed and halved (quartered if large)

2 garlic cloves, peeled and smashed, plus 2 cloves, minced

1 ½ tsp grated zest and 2 T juice from 1 lemon

1 c low-sodium chicken broth

Salt & Pepper

2 T extra virgin olive oil

2 T finely chopped fresh parsley

1. RINSE POTATOES: Place potatoes in colander set over large bowl. Rinse under running water, tossing with hands until water runs clear. Drain potatoes well.
2. COOK POTATOES: Bring potatoes, smashed garlic, lemon juice, chicken broth and ½ tsp salt to boil in large nonstick skillet. Reduce heat to medium-low and cook, covered, until potatoes are just tender, about 12-15 minutes. Remove lid and increase heat to medium. Cook, stirring occasionally, until liquid evaporates, about 5 minutes.
3. CRISP POTATOES: Discard garlic cloves and add oil to pan. Turn all potatoes cut-side down and continue to cook until deep golden brown, about 6 minutes. Off heat, stir in parsley, lemon zest, and minced garlic. Season with salt and pepper. Serve.

Sweet Potato Pancakes

Sweet Potato Pancakes
From The New Moosewood Cookbook by Mollie Katzen

These can be for breakfast, brunch, lunch, or supper, depending on what you serve them with (and of course, what time of day or night it is). The sweet potatoes and onion can be grated by hand or in a food processor fitted with the grating attachment. Peeling the sweet potato is optional. If you choose not to peel, scrub. NOTE: the batter stores well for several days if kept in a tightly covered container in the refrigerator.

4 cups (packed) coarsely grated sweet potatoes or yams (approx. 1 large or 2 medium sized)
½ c grated onion
3-4 Tbs. lemon juice
1 tsp salt
Black pepper, to taste
4 beaten eggs
1/3 c flour
Optional: ¼ c minced parsley
Oil for frying
TOPPINGS: sour cream or yogurt, applesauce

1. Combine all ingredients and mix well.
2. Heat a small amount of oil in a skillet until it is very hot (It should sizzle a fleck of batter upon contact).
3. Use a non-slotted spoon to form thin pancakes, patting the batter down. Fry on both sides until brown, adding small amounts of additional oil, if/as needed.
4. Serve hot, with toppings.


COOK’S NOTES: These are super tasty. I served them with both the sour cream and Pear Sauce, because I didn’t have applesauce, and both were very good. Be careful about how hot the pan is. You don’t need it to be higher than med-high heat or they will quickly scorch. You can use less oil to fry them as well, but they can burn faster that way. I didn’t use the parsley, but I’m sure it would have been good. I used 4 T lemon juice and it added a nice tang—we didn’t find them too lemony. Enjoy!