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Warm-Potato-Salad-For-Summer-and-Buffets Summer is a time to start thinking about salads. There are many reasons to think of eating more salads, whether it's for health reasons, better diet or because the weather calls for them: hot, lazy days that call for no-fuss salad selections. Since cookouts take precedence over traditional oven fare in summertime, we are all looking for new additions to the buffet table. The French eat outside all summer long and enjoy refreshing salads that can be thrown together in minutes. This fact inspires me to come up new and different salads all summer long (yes, that's like 4 months worth of salad creating!) Picnic-style food is in great demand from June through September. Here is one of those creations. I tend to change my recipes around because I'm not one to eat the exact same salad or dish over and over. I like to use what's on hand. But in this case, I've made this salad several times as per the following recipe while entertaining guests and people love it! Add fresh bread, rolls or biscuits to round out your meal then finish up with fresh summer fruit (with or without the whipped cream!) and you'll find that summer is a great time to be tossing up salads in the kitchen. And in the end, (and in my book) you can never have too many salad recipes. (Ever.) Warm Potato Salad for Summer Buffet Table Serves: 6 What I like about this salad is the brightness of the broccoli and lettuce that offsets the white from the potatoes. Using red russet or new red potatoes adds lovely contrast to the white and green. The touch of mayonnaise brings out the comfort-food feeling and is a crowd-pleaser. It is also important to use fresh broccoli and to not over steam it. I find that frozen broccoli just doesn't hold up as well in this salad. Another few good points about this salad is that most people like potato salad and most people (yes, even kids) actually like broccoli so combining the two gets applause. Adding broccoli and some lettuce adds lightness and fiber to the salad, making it more "digestible". Add some leftover meat that you have on hand, and the meal is complete, all in one bowl. Finally, this salad can be made in advance and chilled, it can be served at room temperature or chilled. 2 lb. Potatoes, red russet or new red 1 A? cups broccoli florets 1-2 cups lettuce, broken into bite-size pieces 2 green onions A? cup olive oil 1/3 cup mayonnaise 2 tablespoons cumin 1 tablespoon chili powder 2 tablespoons Parmesan cheese 2 tablespoons fresh parsley, snipped salt and pepper to taste optional: 1 cup cooked chicken, shredded (if serving as main course salad) Peel and coarsely chop potatoes to desired size. Place in large pot; cover with water, bring to boil and cook 15 minutes. Potatoes should pierce easily with fork but still firm. Be careful not to over cook or potatoes will be too mushy for salad. Chop broccoli into bite-size pieces. Steam 3-5 minutes until tender- crisp. Prepare dressing ingredients by whisking together olive oil, mayonnaise, cumin, chili powder and cheese in small bowl. Set aside. Drain potatoes in colander when ready, let cool slightly before adding to serving bowl. Add broccoli, chicken and lettuce (if using); add dressing and toss. Sprinkle with parsley. Can be served warm or room temperature.
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