Creamy Potato Salad

My sister's mother-in-law makes the BEST potato salad. EVER. This is coming from a person who doesn't like potato salad generally, probably because most recipes have "squeaky/crunchy" things in them and I don't like squeaky crunchy things in my nice creamy foods. 

This recipe has a secret, however; the onions, are grated instead of chopped. My children and friends (who also have food texture issues) wolf this down without a complaint. I added my own touch with a taste of pickle juice for added flavor. Whip this up for a holiday BBQ next week for a full-flavored creamy potato salad.

POTATO SALAD

9 Potatoes

9 boiled eggs

onion

diced dill pickles

lots of salt & pepper

mayonnaise  ~about 1/2 - 3/4 qt with this many potatoes

2 TB dill pickle juice

Boil the "spuds" until you can put a sharp knife through them.  Drain completely. 

(I like to boil them the day before I make the salad. I also like to use white potatoes.) Grate onion into the salad. Add dill pickles, juice and lots of salt & pepper (to taste).  Add  salad dressing – about until it's quite moist.

Grilled Zucchini & Parmesan

2 medium zucchini (about 1 lb total)
1/2 cup grated parmesan cheese
1 TB olive oil
1/4 tsp salt
1/4 tsp papper
juice of 1/2 lemon

Preheat grill to medium (375 F). Wash and dry zucchini. Trim ends. Slice lengthwise, about 1/2" - 3/4" thick.
In a medium bowl, toss zucchini with olive oil, salt and pepper. Place slices directly on grill or on a vegetable grilling rack. Grill for 10-12 minutes, turning once halfway through. Zucchini will be lightly charred and cooked through, but still firm. Remove to a serving plate. Sprinkle with lemon juice and parmesan. Serve.
Serves 4.

Snappy Sun-Maid Salsa

Recently I rediscovered this recipe and happened to have all the ingredients on hand. Really, there isn't too much better than fresh salsa on a warm day.
We ate this with chips just like traditional salsa, but the recipe recommends serving it on bruschetta - grab some yummy bread from All Seasons - or I have seen several recipes featuring a similar salsa served on grilled halibut. Now that is a real summer treat (Father's day is coming soon) !

 

You can find this recipe and many others featuring dried & fresh fruit in Family Favorite Recipes.

Enjoy!

Southwestern grilled flank steak with Mexican corn salad

Father's day is coming, so in preparation I am sharing a recipe that adds a slight twist to the regular grilled meals that are traditionally served on this day.

Marinade:

1 cup yellow onion, sliced

2 TB lime juice

1/4 cup olive oil

1 TB garlic, minced

2 tsp. cumin

1 tsp. cayenne pepper

1-2 TB cilantro, chopped

Combine all ingredients. Place 2-3 pound steak in a resealable container and pour marinade over top. Marinate for at least one hour. Remove steak from marinade and grill to desired level of doneness. Slice on bias and serve with Mexican Corn Salad. Discard any leftover marinade.

Mexican Corn Salad

2 cups corn kernels (1 can 15 or 16oz can)

1/2 of red pepper, diced

1/2 yellow pepper, diced

1 tomato, diced

2 TB red onion, diced

2 TB olive oil

1 tsp. lime juice

1 TB cilantro, chopped

1/4 tsp ground cumin

1/4 tsp. salt

1/4 tsp. pepper

Mix all ingredients together and serve with Southwestern Grilled Flank Steak.