Resolution Recap 2012: Salads

Salad is probably not the correct descriptor for this post since I am not talking about the leafy green lettuce type of salad.  Instead of am talking about those wonderful cold picnic style dishes, like potato salad.  I made two new potato salad recipes last year and one was such as big hit it has become the item of request for the guys in our little group gatherings (definite YUM rating).

That first recipe I found when searching for new potato salad recipes from the Idaho Potato Commission.  Potato salads are tricky for my group of friends since we have one that won't eat onions or raw peppers and also just hates cold salads because they are served cold and then two others that are very traditional and are hesitant to try something "unusual".  Well when you leave out the green onions this recipe has nothing in it the picky ones don't like and it is best served room temperature or slightly warmed versus ice cold.

Loaded Baked Potato Salad**
(Serves: 2 qts)

• 4 pounds Idaho® potatoes, peeled
• 1 pound bacon, crisply cooked, and chopped into 1/2-inch pieces (fat reserved, if desired)
• 4 ounces unsalted butter, softened
• 1/2 cup chopped green onions
• 2 cups grated or shredded cheddar cheese
• 1 1/2 cups sour cream (regular or low-fat)
• 1 tablespoon black pepper
• 1 teaspoon salt

Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into one-inch pieces. Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired.  Chill at least 2 hours before serving. Adjust the seasoning prior to serving. Note: Any condiments or toppings typically added to a loaded baked potato may be used for this recipe.

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The next potato salad recipe from Martha Stewart magazine wasn't as big of a hit and only ranked a "pretty good" rating.  It is a nice change but not yummy enough that anyone really wanted leftovers, certainly not like the recipe above.  But for anyone looking for another way to serve fresh green beans this is a nice choice.

Potato and Green Bean Salad*
(Prep Time: 25, Total Time: 25, Serves: 4)

• 6 ounces green beans
• 2 pounds peeled small potatoes
• 1/4 cup extra-virgin olive oil
• 4 teaspoons lemon juice
• 4 teaspoons whole-grain mustard
• 2 teaspoons chopped thyme leaves
• 1/2 cup thinly sliced red onion
• Coarse salt

Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.
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The final "salad" recipe was once again one of those random Brad requests.  He decided he was in the mood for a ham salad.  For those who aren't familiar with ham salad it is very much like a tuna or chicken salad but uses ham and slightly different flavorings.  Turns out there was a recipe for it in an issue of Southern Living.  This is more of an appetizer spread for crackers or even for use as a sandwich meat spread but I am grouping it under the salad section. This recipe was also "pretty good" by our rating system.

Ham Salad*

(Total Time: 20 min, Serves: 6 cups)

• 2 pounds fully cooked boneless ham, cut into large chunks
• 1 cup sweet pickle relish
• 1 cup mayonnaise
• 1 tablespoon celery seeds
• 1 1/2 teaspoons yellow mustard
• 1 teaspoon refrigerated horseradish
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon seasoned pepper
• 3 to 5 hard-cooked eggs, peeled and chopped
• Toasted French bread slices (optional)
• Garnishes: fresh parsley leaves, small sweet pickle halves

Process ham, in batches, in a food processor until coarsely ground, stopping to scrape down sides as needed. Place ground ham in a bowl; stir in pickle relish and next 6 ingredients. Fold in chopped eggs. Serve on toasted bread slices, if desired.