Friday, September 18, 2009

A little of everything good - POTATO SALAD

This salad is something I crave. I never thought of potato salad as a way to get your veggies but with this recipe you can definitely start working on your 4-6 servings a day! It has corn, green beans, peppers, carrots and onion. I'm sure I could have worked a few more in as well, right? It makes a great side to hamburgers or just about any grilled meat like carne asada hmmm! My mouth is watering just thinking about it. I also serve it with barbecue.

Serves 4-6

  • 8-10 medium potatoes
  • 1/2 bag of frozen green beans
  • 1/2 bag of frozen corn
  • 1/2 medium red/purple onion
  • 1 bell pepper - I like a red bell pepper for variety of color
  • 1 Large carrot, shredded
  • 1/2 cup mayonaise
  • 1/4 cup fresh lemon juice
  • 1 tsp salt
  • 1-2 tsp onion powder
  • 1 tsp garlic powder
  • jalapeno (optional)
  • fresh cilantro or parsley (depends on what I am serving it with)
Cook the potatoes in a large pot with plenty of water and salt!!! The best time to season the potato is while it is cooking. Bring to a boil cover and cook until just tender - NOT SOFT.

While the potatoes are cooking chop the onion, bell pepper, jalapeno and cilantro or parsley (whichever you are using). Shred the carrot and defrost the corn and the green beans on the counter (don't worry if they are a little frozen still when you mix the hot potatoes with them they will be just fine).

In a small bowl mix the mayonaise and 1/2 of the lemon juice with the onion powder, salt, garlic powder and the parsley/cilantro and set to the side.

When the potatoes are done drain them and place in a large serving bowl. Pour in all veggies and cover with other half of lemon juice. Toss. Pour mayo mixture over all veggies and toss until all veggies are moist with mixture. Refrigerate for at least one hour before serving. This allows the all the flavors to marry. (love that term...flavors...marry :)

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