Marilyn's Potato Salad
- In a large pot of salted water, boil small potatoes whole or cut large potatoes in half.
- When fork-tender, drain and cool.
- Cut potatoes in cubes before tossing with Kraft Miracle Whip salad dressing and chopped green onion.
- Taste and add more salt if needed.
- Add freshly grated black pepper if desired.
- Refrigerate if not serving right away.
Roast Potato Salad
Serves 4
*For a spicier version substitute 1 Tbsp red chili paste (Gochhujang ) for 1 Tbsp mayonnaise.
- 3 lbs yellow potatoes
- *4 Tbsp Hellman's mayonnaise
- vegetable oil
- 1 tsp sesame oil
- 1-1/2 cups frozen peas OR edamame, defrosted, rinsed and drained
- green onion, finely chopped (2 stalks or to taste)
- salt and pepper to taste
1. Preheat oven to 425 degrees F.
2. Wash and scrub potatoes. Cut into 1 inch chunks.
3. Toss potatoes lightly with oil, salt and pepper.
4. Line baking sheet with parchment paper and spread potatoes in a single layer.
5. Back in preheated oven until golden and fork-tender, about an hour.
6. Remove from oven and let cool.
7. In a large bowl, stir together mayonnaise, chili paste (if using), and 1 tsp oil (sesame oil if using chili paste). Add cooled potatoes, peas or edamame, green onion and toss until dressing is evenly distributed.
8. Serve immediately or cool to room temperature and refrigerate up to 3 days.
Potato and Arugula Salad
A salad with cooked vegetables that should be served right away, not refrigerated for later.
Serves 4
- 4 large OR 6 medium potatoes, boiled till tender and cooled
- 2 Tbsp olive oil
- 2 garlic cloves, minced
- salt and pepper to taste
- 1 sweet onion, peeled and sliced in rings
- 2 bell peppers, seeded and sliced in rings
- 1/2 cup feta cheese
- 4 cups arugula
- 2 Tbsp parsley, chopped
Dressing:
- 2 Tbsp olive oil
- 2 Tbsp white wine vinegar
- 1 Tbsp honey
- 1 Tbsp fresh lemon juice
- 2 Tbsp water
- salt and pepper to taste
- 1/2 cup parsley, chopped
- Cut boiled, cooled potatoes in 1 inch cubes.
- Toss in a large bowl with olive oil, garlic, salt and pepper.
- Sautee or grill onion and bell pepper slices in olive oil about 8 minutes, and add salt and pepper to taste.
- Remove from pan or grill.
- Add potatoes to hot pan and cook until golden and edges are crisped.
- Add dressing ingredients to a large bowl and mix with an immersion blender.
- Assemble salad. Toss cooked potatoes, onions, peppers, arugula with dressing. Sprinkle with feta and parsley. Serve immediately.
