POTATO SALAD
- 4 large russet potatoes, peeled and cubed 1” thick
- 3 tablespoons olive oil
- 1/2 lemon, juiced
- 1/4cup parsley, chopped
- 1tablespoon shallot, minced
- 1cup fresh or thawed frozen peas
- 6 dill pickles, chopped
Boil the potatoes in salted water. Salt the water aggressively. It should taste as salty as you want the salad to eventually be.
Combine the olive oil, lemon juice, parsley, and shallots in a bowl.
When the potatoes are done, drain them and combine them in the bowl with the dressing.
Add the peas and pickles and toss. Serve at room temperature.
CUCUMBER-YOGURT DIP
- 3 seedless cucumbers, peeled
- 2 cups of Greek yogurt
- 1/2cup fresh mint leaves, finely chopped
Shred the cucumber using the large holes of a grater. Transfer the cucumber to a colander, sprinkle with salt. Let the shredded cucumber drain.
Combine yogurt, mint, and cucumber.
Season with salt.
GREEN OLIVE TAPENADE
- 1 10-ounce jar cured pitted green olives, well drained
- 1/3cup olive oil
Pulse olives in a food processor and puree until smooth. Slowly add the oil until mixture is a smooth paste.
Read the original Post at: http://getcrafty.com/blogs.php?user=kitchenette&entry=6233
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