Wednesday, July 02, 2014

I'll Bring a Side Salad!

We're lucky enough to be invited to TWO parties this 4th of July weekend!  I've offered to bring side salads to both parties.
We're attending our usual 4th of July apocalypse fireworks extravaganza in Inglewood at Carol's and Thane's home.  The theme this year is "Americana."  What's more Americana than Potato Salad?  I'll be bringing a bowl of potato deliciousness, using my Mom's classic recipe adding a few touches of my own.  Just in case you'd like to Salad-A-Long, here's the recipe:

Roz’s and Ellen's Potato Salad

10 lg. potatoes, unpeeled
6 hard-boiled eggs, shelled
2 stalks celery, chopped
a few green onions, finely chopped
2 cups mayonnaise
2 tbsp. sweet pickle relish
1 tbsp. Philippe’s hot mustard or to taste
Salt and pepper to taste
1 tsp. curry powder
Dash of paprika

In a large pan, boil potatoes until tender. When done, cool, peel, and cube. Chop eggs, celery, and onion.

In a large bowl, combine the mayonnaise, relish, mustard, salt, pepper and curry powder to taste. Gently toss vegetables and dressing with rubber spatula until well mixed. Be sure the potatoes and eggs are completely cooled before adding to the mayonnaise mixture or the salad will be watery. Sprinkle top with paprika before serving.  Yield: 8 to 10 servings.

The following day, my high school reunion committee is getting together for it's yearly barbecue.  Our reunion was four years ago, but we all like each other so much, that we meet up once a year to share the news of what's been happening with our classmates.  This year, we're traveling down to Los Alamitos (near Long Beach) for a potluck BBQ at Robbie's and Debbie's home.  I'm bringing Watermelon and Tomato Salad.  I've eaten different versions of this delicious dish, but have never made it.  I found this recipe somewhere on the innernets:

Watermelon and Tomato Salad

4 cups scooped-out watermelon balls or chunks
1/2 cup chopped red onion
1 pint cherry tomatoes, halved
2 tablespoons fresh chopped basil
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Salt to taste
1/3 cup crumbled feta cheese

In a bowl, combine watermelon, onion, tomatoes and basil.  In a separate bowl, whisk together oil and vinegar and toss with salad.  Season to taste.  Refrigerate until serving time.  Top with crumbled cheese.
Are you preparing anything special for your 4th of July festivities this year?  Do tell!

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At 7:05 AM PDT, Blogger Lenora said...

Yes! You put paprika on top of the tater salad. That's the way I grew up.


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