California Dill Potato Salad

This past Sunday was the annual Loyal Lodge summer picnic.I was requested to make 10 pounds of my  potato salad for the event. I have been making this potato salad for so long its become a standard dish. Everyone loves this potato salad even fussy Elizabeth. The recipe makes enough for a family of four. When I need to make larger amounts I double, triple or quadruple the recipe. If you find you like this potato salad and also need to make larger batches be careful with the salt..you do not want to triple or quadruple that.

California Dill Potato Salad

Ingredients:

3 Lbs small red potatoes( if the potatoes are large cut in half) cooked and sliced or chunked
1/2 cup Hellman's Mayo
1 cup sour cream
1-2 Tbs Dijon mustard
1-2 Tbs chopped fresh dill
1 tsp salt
1/4 tsp white pepper
1 bunch scallions chopped
1/4 cup very thinly slices radishes

In a small bowl combine mayo,sour cream, Dijon mustard , dill, salt and pepper. Mix well.

Pour mixture over sliced potatoes.

Add scallions and radishes.

Chill for a few hours or over night to let flavors mingle together.

Serve and enjoy!!!

Roasted Corn, Black Bean And Mango Salad

My sister had a block party two weeks ago and I wanted to bring something different ,so I found this recipe for Roasted Corn, Black Bean and Mango Salad. I didn't  serve it as a salad though..I served it as an appetizer with tortilla chips.I also didn't have two cans of black beans so I used 1 can of black beans and one can of small white beans. This has a nice heat to it but not over bearing if you like really spices you can double the chipolte peppers..and then you can breath fire.


 INGREDIENTS

2 teaspoons canola oil
2 cloves garlic, minced
2 cups corn kernels (from about 4 ears)
2 large ripe mangos, peeled and diced
2 cans black beans, rinsed or 1 can black beans and 1 can small white beans rinsed
1/2 cup chopped red onion
1 diced red bell pepper
8 tablespoons fresh squezed lime juice
1 small canned chipotle pepper in adobo sauce, drained and chopped
2 1/2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt 

DIRECTIONS

Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes.

Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt. Let sit about 4 hours before serving to let the flavors come together.

Shrimpy Macaroni Salad

On Friday June 4th we attended Loyal Lodges Barbecue. Everyone signs up to bring a side dish or appetizer and the lodge supplies the burgers an dogs. I signed up to bring macaroni salad. This is a basic mac salad kicked up a notch as Emeril would say. Both my husband and son love it…me I’m not a big macaroni salad fan…I just make it.


Shrimpy Macaroni Salad

Ingredients:

1 1/2 cup mayo
1/2 cup sour cream
2 tsp cider vinegar
2 tsp stone ground or brown mustard
1 tsp sugar
1 tsp salt 1/4 tsp white pepper
Tabasco sauce to taste
Old Bay Seasoning to taste
Milk


1 bunch scallions sliced very thin
1/2 diced green pepper
1/2 diced yellow pepper
2 plum tomatoes,insides taken out & diced
Small frozen shrimp-defrosted


8 ounces small shells,cooked rinsed under cold water and drained well




In a small bowl whisk together mayo,sour cream,vinegar,mustard,sugar and salt. Add a few shakes of Tabasco and sprinkle in Old Bay. Taste and adjust seasoning to your liking. When your are satisfied add milk about 1/8 of a cup to thin out sauce.

Pour sauce over cooked and rinsed shells. Add shrimp,I use about 1/4 of the bag,diced tomatoes,peppers and scallions. Mix well.Cover and refrigerate over night. Before you are ready to serve you can garnish with veggies.

Grilled Romaine Salad

While visiting my Mom two summers ago, she tells me we are having a grilled romaine salad. I looked at her and asked if she was crazy,you can't grill salad. Boy was I wrong. This salad is so delicious and a snap to make. We had it at our BBQ on Saturday. I did make a regular tossed salad for anyone who was not daring enough to try the grilled romaine but I ended up eating the tossed salad the next two days. No one ate it,everyone ate the grilled romaine salad.

Grilled Romaine Salad

Ingredients:



4 tablespoons extra-virgin olive oil


3/4 cup chopped red onion


1/2 pound bacon, chopped


1/2 cup balsamic vinegar


2 heads romaine lettuce, cut in 1/2 lengthwise (I use the hearts of romaine)


1/2 cup crumbled blue cheese

First, make the dressing for the salad. Heat 1 tablespoon of the olive oil in  pan over high heat. Add the onions and bacon and cook until the bacon is nice and crispy.  Add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside in a bowl.
 

To grill the romaine make sure your grill is nice and hot. If you don't have romaine hearts take off the outer leaves. Brush  lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and cook 2-3 minutes. It should have nice grill marks.
Put the lettuce halves, cut side up, on a platter or plate and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese, enjoy!