Wednesday, August 13, 2008

summery salads

This recipe is from Joseph's mom and grandma... Evidently a favorite of Joseph's dad!

Cucumbers & Onions

2-3 cucumbers, peeled, cored, and thinly sliced
1 medium yellow onion, thinly sliced
¼ c. water
¼ c. vinegar
2 T. sugar or Splenda
1-2 tomatoes, diced (optional)

Mix water, vinegar and sugar. Pour over cukes and onions. Refrigerate overnight.

And this one is my potato salad of choice (nix the eggs). It's a combination of a couple different recipes with some minor alterations. I left eggs in the recipe as some people prefer them in their potato salad.

New Red Potato Salad

* 3 pounds unpeeled new red potatoes
* 4 eggs (optional)
* 1 to 1-1/2 cups light mayonnaise
* 2 tablespoons milk
* 1 tablespoon dijon mustard
* 2 tablespoons white vinegar
* 1/2 cup sliced green onions
* 1/2 teaspoon salt
* 1/2 teaspoon garlic pepper
* 1 cup sliced celery
* 1/2 lb. bacon, cooked and crumbled (optional)

1. Bring a large pot of salted water to a boil. Dice red potatoes into one-inch cubes. Add diced red potatoes, and cook until tender but still firm, about 15 minutes. Place in a medium bowl.
2. If using eggs, place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.
3. In a small bowl, whisk together mayonnaise, milk, mustard, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs, celery, and bacon. Cover, and chill in the refrigerator approximately 2 hours before serving.