Warm weather has arrived in Southern California and although I often reserve this-my most FAVORITE potato salad recipe-for summer months, it's going to be my contribution to family dinner this Easter Sunday. This is one of my favorite recipes period, actually. I should probably be charging you for it, but I can't put a price on Grandma's recipe! My Grandma always put dill in her potato salad, which is what made it so special. To me, her cooking meant playful weekends, stick-to-your-ribs, 1950's style lovin'. I enjoy making my own pickles for this salad once cucumbers are growing in the garden, but this weekend will used good 'ole jarred pickles. My point: the recipe is simple! I hope your family will enjoy it as much as mine does.
Grandma’s Potato Salad
Serves 10-12 (I like to make a big portion for parties/family gatherings, but it’s real simple to divide for less servings)
12 medium organic potatoes (any variety will work, but I like yukon gold or red for a smoother texture), peeled and boiled
6 cage free hard boiled eggs, peeled
1 c homemade or store-bought, diced dill pickles
¾-1 c organic mayonnaise
½-1 t salt
½ t cracked black pepper
¼ c chopped, fresh dill
Start with chilled potatoes and eggs. Chop potatoes into bite-sized pieces (small enough for mayo to evenly coat) and eggs into smaller pieces. In large bowl, combine potatoes, eggs, and mayo. Stir to combine, allowing mayo to pull egg yolks into a creamy dressing. Fold in the remaining ingredients. Start with just ¾ c of the mayo and ½ t of the salt, adding to taste, as necessary. Serve cold and keep leftovers refrigerated.
So, I thought maybe it wasn't fair to everyone who didn't comment that I was hoarding the amazing salad recipe I gave away to commenters a few weeks ago. I found this salad at a delightful little restaurant in Palm Springs (that I can't for the life of me remember the name of) last February and have been obsessed with it ever since...I recreate it with my own little tweaks about every 6 weeks, it seems. If you like what you see, leave a comment about other recipes you'd like showcased here and I'll see what I can do!
Yam and Arugula Salad w/ Citrus Dressing
Serves 8 as a side salad, or 4 as a main course
8 c (or one pound package) of baby arugula
2 large yams, baked, peeled, and cooled
⅓ c crumbled feta cheese (organic, if possible)
½ c chopped cilantro
1 large, organic green bell pepper, diced
1 recipe citrus dressing
In extra large bowl, layer half the arugula, half the yams, half the feta, half the bell pepper, and half the dressing. Repeat. Serve cold but store any extra salad undressed.
¼ c ruby red grapefruit juice, freshly squeezed
¼ c extra virgin olive oil
1 t grated ginger
½ t sea salt
½ t ground black pepper
Dill is the star of this month's Nourished! recipe. I fell in love with dill when I traveled to Turkey for two consecutive summers as part of my cross-cultural internship for my Intercultural Studies degree. The only experience I'd had with dill before those summers was having it sprinkled over my Grandma's potato salad. It was a distinct, peppery taste that I wasn't used to. I had little option, though, to go without it since Turkish cooking is smothered in fresh dill, especially if it's any sort of raw vegetable dish. I quickly began to associate the smell and flavor of dill with my time in Turkey and my mind and palate were changed.
Like all herbs, dill is very low in calories and high in flavor. It specifically contains beneficial levels of vitamin A, vitamin C, and calcium. Paired with the fresh tomatoes and cucumber here in the salad, you've got yourself an immunity booster!
Enjoy this recipe full of seasonal goodness:
Turkish Tomato and Cucumber Salad
-1 organic cucumber
-2 large tomatoes
-2 large fronds of fresh dill, rinsed and coarsely chopped or 1 t dried dill
-1 T olive oil
-1 T balsamic vinegar
Peel cucumber lengthwise, in stripes (leaving half of the skin intact). Chop cucumbers and tomatoes into bite-sized pieces and combine in medium bowl. Add dill, olive oil, balsamic vinegar, and salt and pepper to taste. Toss salad and serve cold.