Archive for June, 2010

I Put the “Hoe” in Homemade Potato Salad

June 14, 2010 2 comments

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Amidst the rows of slip and slides,  you can hear in neighborhoods everywhere the “thud” of bean bags hitting cornhole boards, and smell the official scent of the season, the grill.  Yes, summer has arrived.

One savory food that will be served in backyards everywhere is truly the prince of the picnic…potato salad.  Last weekend Dave and I spent Sunday a cookin’…Dave made his homemade brats and I made potato salad, strawberry rhubarb crisp with homemade ice cream.  When I noticed that the only thing I didn’t make was the buns for the brats, I realized that I must have been compensating for the week ahead, when I knew I wouldn’t have time to really cook.  Either that or I was just trying to avoid the kids all day, which is entirely possible.

The garden is also loving this summer weather and I was thrilled to be able to use my green onions in the potato salad. Although weeding it has become a backbreaking task.  I have never used a garden hoe, but I might try it to spare my spine.

Getting back to the tater salad, I have brought this recipe to quite the number of clam bakes and shindigs and I always have someone asking me for the recipe.  It’s that good.  So here it is in all its glory.

California Potato Salad
Serves 16 side dish servings

2 1/2 lbs white potatoes
1 cup mayo
8 oz sour cream
2 Tbsp milk
1 1/2 tsp pepper
1/4 salt
3 hard-boiled eggs, peeled and chopped
1 cup sliced green onions
2/3 cup cubed cheddar cheese
3-4 slices of bacon, cooked and crumbled
1 avocado, cubed

In a large saucepan, cook potatoes in boiling water for 20 minutes or so, until the are just tender (do not overcook!).  Drain and cool.  Cut into bite sized cubes.  In a very large bowl, combine the mayo, sour cream, milk, pepper and salt.  Gently stir in potato cubes, eggs, green onions, and cheese.  Cover and chill for 2 hours minimum (can be made a day ahead).  Before serving, top with bacon and avocado.

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Mmm, Mmm…Nothing like Campbell’s Cream of Asparagus Soup

The view from my corner garden

Really?  Another asparagus recipe?  As the header of my blog reads…How I try to cook locally and not insanely.  I really try to eat what is in season and right now we are approaching the the final act of one of my favorite vegetable’s spectacular spring fling.

The other week I made this incredible recipe by Tal Ronnen for Cream of Asparagus Soup.  So freakin’ easy to make (especially with an immersion blender) and would even impress those wary of asparagus.  This is the second soup I have blogged about from Tal, where I used his “cashew cream” instead of dairy.  It still amazes me that using pureed nuts you can achieve the same taste of dairy.

I made the recipe the same as Tal’s, although I did not use the spinach.  I am guessing the spinach just makes it greener and adds a slightly different taste.  Adding cubes of cooked potatoes would be a fabby addition to give it some texture, as the soup is velvety smooth.  This weekend I plan to make a batch and freeze it, so I can enjoy this in the fall as well when I am yammering on about butternut squash.