A small, family farm in Wisconsin

Posts tagged ‘potato salad’

Summery Recipes

I have two recipes I want to share.  I’ve made them both, and my taste-testers all agree that they’re quite good and worth sharing.

First is a refrigerator pickle recipe.  I’ve just started picking cucumbers from my tiny garden and this recipe is perfect if you only have a few cukes to deal with.  It’s a sweet pickle, but has the sweet/salty elements that we all enjoy.  What makes this pickle slightly unique for me is the use of apple cider vinegar.  It elevates the flavor tremendously.  The recipe makes a small batch and they keep for about 2 weeks in the fridge.  Enjoy!

                            CRISPY CUCUMBERS

3-4 cucumbers, thinly sliced

1/2 cup apple cider vinegar

1 cup sugar

1 tablespoon salt

1 teaspoon celery seed

                                                                                                       1/2 of a large onion, thinly sliced

Mix it all together, cover, and refrigerate at least 4 hours before serving.  Use in 2 weeks.

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The second recipe is for a potato salad from Rachael Ray.  It’s called Loaded Baked Potato Salad and gets rave reviews from all who have eaten it.  I’ll just give you the link to the recipe on her website and follow it with my own comments about the salad.

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/salad-recipes/Loaded-Baked-Potato-Salad

This is a perfect potato salad for folks who don’t care for mayonnaise.  There isn’t any.  The dressing is made by combining butter and sour cream.  For us, I used light spread and low fat sour cream.  It was great with the lower fat.  The butter and sour cream need to be beaten together.  The salad should be served at room temperature, not cold.  Don’t let the dressing of butter/sour cream turn you away from trying this salad.  It’s delicious and does taste like baked potato.  Be sure to use baking potatoes to get that nutty, baked potato skin flavor.  Also worth mentioning…this makes a huge amount so go ahead and halve it if you need to.  It’s still good!  The recipe calls for way too much bacon.  Cut that back to half and it’s  delish.

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