basic potato salad

May 21, 2013

makes 8 servings       total time: 45 minutes

ingredients
3 lbs (~4-6 potatoes) waxy potatoes (such as yukon gold or new), scrubbed and cut into 3/4-inch cubes
3 scallions, diced
1 stalk of celery, diced
ground pepper
1/3 c vinegar (a little less)
salt
dill
3/4 cup mayonnaise

directions

  1. set a large pot with a lid on the stove and add salted water; bring to a boil.
  2. place potatoes in pot and cover. reduce heat to a gentle simmer. boil potatoes, gently tossing occasionally, until tender, 15-20 minutes.
  3. meanwhile, in a large bowl, combine vinegar, scallion, 1 tsp coarse salt, 1/4 tsp pepper, and a sprinkle of dill.
  4. add hot potatoes to vinegar mixture; toss to combine. be careful not to mix too much otherwise the potatoes will become mashed potatoes. cool to room temperature, tossing occasionally.
  5. add mayonnaise to cooled potatoes; mix gently to combine. serve, or cover and refrigerate up to 2 days.

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makes 8 servings (about 64 oz.)    total time: 30 minutes

ingredients
3/4 c sugar
5 large lemons, thinly sliced
16 oz. strawberries
1 lime, thinly sliced

directions

  1. in a large pot, combine sugar, strawberries, lemons and lime.
  2. mash with a potato masher for 5 minutes.
  3. stir in 6 cups water and let sit 15 minutes.
  4. pour through a fine-mesh sieve into a large container, pressing on solids to extract as much liquid as possible.
  5. discard lemons and lime.
  6. serve over ice if desired.

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