"So wrong it's right" Potato Salad

This was my first time making my grandmother's famous potato salad, and when I read the ingredients I actually had to call Mom because the first ingredient on the list confused me so much.  It also explained why I loved this salad so much as a kid.  That's because the first ingredient is BUTTER - yes folks - a salad made with BUTTER.  According to Mom, my grandmother used to use a full cup of butter to make this recipe, but over the years Mom cut it back to 1/4 cup, and I think you could even cut this in half again to 1/8 cup. 

Anyway, that's why I'm renaming this from Peggy's Potato Salad to a more modern "So wrong its right" Potato Salad - because adding butter to any type of salad is so wrong, BUT it tastes soooo right.

Makes 5 lbs of potato salad - enough to feed an army

Ingredients
5 lbs red potatos
2 tbsp butter
1 medium Vidalia (sweet) onion, diced
2 celery stalks, sliced
1/2 green pepper, diced
4 oz jar pimientos, including juices
3/4 cup green olives, sliced
3 tsp mustard (any type will do)
1 tsp salt
1 tsp Nature's Seasoning
Several generous sprinkles of pepper and dried dill
1/2 cup mayonnaise

Boil potatoes in a large pot.  The easiest way to get evenly cooked large quantities of potatoes is to start them in cold water and once the water finally starts boiling (its going to take a while) boil them for 15 minutes.

While your potatoes are boiling, put the butter and the onions in a large bowl and microwave for 2 minutes until butter is melted and onions have started to soften.  Add all ingredients except mayo to bowl and set aside.

When potatoes are done boiling, drain water, then peel potatoes (the skin should pretty much come right off) and place them in the large bowl with other ingredients while they are still hot so they absorb the flavors.  Using two knives, cut the potatoes into large chunks and use hands to toss evenly with the other ingredients.  Allow to cool for 15 - 30 minutes on the counter, then add mayo and toss with hands to mix evenly.  Season with additional salt and pepper as needed, then chill until ready to serve.

Enjoy!

Spiced Grilled Corn Salad

This was an amazing dish - we served it topped with grilled scallops and with a green salad topped with my Basil Garlic Buttermilk Dressing.  This would be a delish side for barbecue pork, or even Norman's Bomb-A** Shrimp!

Serves 4 as a side dish

1 small garlic clove, minced
1 tbsp red onion, small diced
1 tbsp fresh lime juice
3 large ears of corn, husked
2 tbsp mayonnaise
1/4 tsp cayenne pepper
1/4 tsp smoked paprika (pimenton)
3/4 cup cojita cheese or queso fresco, crumbled
2 tbsp cilantro, coarsely chopped

Grill corn according to instructions in my Grilled Corn recipe.  Once the corn is grilled, cut kernels from cob into a large bowl and set aside.

Mix first garlic, onion, and lime juice in a small bowl and allow to sit for at least 10 minutes.  Whisk mayo, pepper, and paprika in a seperate bowl, and add to lime juice mix once its finished marinating.  Combine thoroughly and add to grilled corn.  Mix in cheese and cilantro, and serve.

Chickpea Salad

The perfect summer side dish!

2 cans of chickpeas (garbanzo beans--they are exactly the same thing)
1 small can of corn
1/2 fresh jalapeno diced small
1/2 orange pepper diced
1/2 yellow pepper diced
1/2 cup roughly chopped cilantro
1/2 small red onion, finely diced
juice of one lime
olive oil
salt & pepper to taste

Rinse chickpeas under cold running water. Toss all ingredients in a large bowl. Drizzle with about 2 tbsp olive oil and sprinkle with salt and pepper to taste. Allow to sit in the refrigerator for about 20 minutes, toss and serve!

Basil Garlic Buttermilk Dressing

I've become a big fan of making my own salad dressings.  This is an incredibly versatile dressing that I found on Epicurious. The first time I made it, I had all ingrediants and it tasted awesome.  Tonight, my basil was not as fresh as I would have liked and I substituted a tbsp of shallots and several generous shakes of dried dill and it was still amazing.  The flavors will reach their peak around day 3 - but that is also as long as it will last in the fridge so make sure to use it up by then!

1 garlic clove
1/4 tsp salt
2/3 cup well-shaken buttermilk
1/3 cup mayonnaise
2 tbsp finely chopped fresh basil

Mince garlic and mash to a paste with salt using a large heavy knife. 

Whisk together buttermilk, mayonnaise, basil, and garlic paste in a small bowl. Chill, covered at least 1 hour before serving.  

Southwest Black Bean Quinoa Salad

Quinoa Salad lasts about 3 days in the fridge and tastes great over a bed of lettuce - makes for a great left-overs lunch. Serve alongside the Chipotle Shrimp with 1/2 an avocado for a complete meal.

Serves 2

1 can black beans - rinsed
1/2 cup quinoa
1 1/2 tbsp sherry vinegar
1 1/2 tsp soy sauce
1 1/2 tsp fresh lime juice
1/2 chipotle in adobo, minced
3 tablespoons extra-virgin olive oil or grapeseed oil
3 scallions, white and light green parts only, thinly sliced
1/2 small red onion, finely diced
1/2 red bell pepper, finely diced
1/4 cup chopped cilantro

In a medium saucepan, combine the quinoa with 1 cup of water and bring to a boil. Cover the saucepan and simmer the quinoa over low heat until the water has been absorbed, about 15 minutes. Allow to sit for an additional 5 minutes, then put in a small mixing bowl and set aside.

In a medium mixing bowl, whisk the vinegar, soy sauce, lime juice and chipotle. Add the olive oil in a thin stream, whisking until blended. Add the black beans, quinoa, scallions, red onion, bell pepper and cilantro. Season with salt, toss to combine and serve.