Mostly local potato salad recipe

July 1, 2010 at 5:22 pm Leave a comment

Farm fresh eggs plus red potatoes plus cucumbers plus green onions and rosemary = one delicious, relatively light and mostly local potato salad. The perfect summer dish. In this recipe, I use roasted potatoes because it gives a crunchier, more defined texture than boiled potatoes. However, if you like a more traditional potato salad, skip the roasting step and boil potatoes like usual.

Ingredients:
7-8 medium-sized red potatoes (farmers’ market)
5 eggs (farmers’ market)
1 sprig rosemary (garden)
3 tbsp olive oil
4 springs green onions (garden)
1 cucumber (farmers’ market)
1/4 cup honey mustard
1/8 cup miracle whip
1/8 cup ranch dressing
2 tbsp white rice vinegar
2 tbsp water
salt
pepper
garlic powder
oregano

Directions:
Dice potatoes into bite-sized pieces. Leave skin on (it has the vitamins and the pretty color) Throw into large bag with olive oil, 1 tsp sea salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp oregano. Shake bag until potatoes are evenly coated,  spread into 9X13 pan, and roast at 450 degrees for 30 minutes.

While potatoes are roasting, boil eggs. (Place 7 eggs in heavily-salted water 1 inch higher than tops of eggs. Place on burner on high, uncovered, until water comes to a low boil. Remove pot from heat, cover, and let sit for 15 minutes. After 15 minutes, remove lid, drain hot water and submerge in cold water to stop the cooking)

While eggs are cooking, chop up rosemary and green onions. Dice cucumber into bite-sized pieces. Throw into large bowl and toss with hands. When potatoes finish, throw into bowl. Peel 5 hard-boiled eggs when finished, chop into bite-sized pieces, throw into bowl. Mix with hands.

In separate, smaller bowl, mix honey mustard, miracle whip, vinegar and water. This makes a tangy, sour potato salad (add sugar if this doesn’t sound appealing to you, or increase amount of miracle whip and decrease honey mustard). When you have achieved the right consistency (using more or less water as needed), pour into potato mixture and mix with two forks until evenly coated. Chill until ready to serve.

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Entry filed under: cooking, Food, gardening, recipe. Tags: , , , , , , , , , , , , , , , , .

Part 2 of recipes for a semi-local birthday meal Garden sadness

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About me

My name is Mallory Murray and I have a love of all things oldfashioned. I'm a modern day feminist who also adores Martha Stewart. Read on for my sewing, crochet, cooking, gardening, quilting and crafting projects. I am the chief officer of marketing and design at Northwest Missouri State University, so expect the occasional random post about marketing/universities/design. I dream of a hobby farm with baby doll sheep, a sheep dog, a small flock of chickens, and other animals to be announced. I'm also a Pitt State grad, football lover, HGTV addict and obsessed with the color aqua.

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