Jul 142018
 

Here’s a potato salad that makes use of summer vegetables and is lighter than traditional potato salad and should hold up better in the heat because it contains no mayonnaise or eggs. It’s also delicious! I found the basic recipe idea on Food Network and modified it for my tastes. It features Castelvetrano olives which have become a favorite with me.

Summer Potato Salad With Tomatoes and Olives
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Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 12 Servings

Ingredients

  • 2 pounds small red-skinned or multi-colored potatoes, cut into bite-sized pieces.
  • 1 ¾ pounds Roma tomatoes, seeded and chopped
  • 4 stalks celery, diced
  • 1 cup Castelvetrano olives, pitted and quartered lengthwise,
  • ½ Red onion, sliced thin
  • Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup Champagne or white wine vinegar
  • Freshly ground pepper
  • 1/4 cup fresh basil, coarsely chopped
  • 1/3 cup chopped fresh chives

Instructions

  1. Place the potatoes in a large pot; cover with water and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 10 more minutes. Drain the potatoes and rinse; let cool 15 to 20 minutes.
  2. Whisk the olive oil, vinegar, 1 teaspoon salt and several generous grinds of pepper in a medium bowl.
  3. Mix the potatoes, tomatoes, onion, olives, and diced celery in a large bowl and drizzle with the vinaigrette.
  4. Scatter the basil and chives over the salad and season with salt and pepper to taste.

Notes

Castelvetrano olives are a lighter, buttery flavored olive, and I would advise that you use ones from the olive bar rather than bottled. Castelvetrano olives are key to the recipe, but if you need to substitute another type of green olive, I would advise cutting back on the amount in the recipe. 

https://karneyfamilyrecipes.com/2018/07/14/summer-potato-salad-with-tomatoes-and-olives/

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Jun 252016
 

Natalie’s pasta salad  is a group favorite at summer gatherings. She gets lots of requests for it, and it keeps well in the summer heat.

Natalie’s Pasta Salad
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Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients

  • 1 pound tri-colored rotini pasta
  • ½ Bottle McCormick’s Salad Supreme (2.62 oz. bottle)
  • 1 cup (8 oz.) Kraft Viva Italian Dressing
  • 3 tomatoes (chopped) or 1 lb. grape tomatoes halved or quartered.
  • 1 large cucumber (peeled, seeded and & diced)
  • 8 green onions (chopped)
  • Fresh grated Parmesan cheese

Instructions

  1. Cook pasta to al dente and drain.
  2. Chop vegetables while the pasta is cooking.
  3. Mix all ingredients together.
  4. Top with fresh grated Parmesan cheese.
  5. Refrigerate for an hour or more to let flavors blend.
https://karneyfamilyrecipes.com/2016/06/25/natalies-pasta-salad/

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Jun 222016
 

The idea for this came from and old Woman’s Day Encyclopedia of Cookery that we’ve had since we were first married. As usual, it has been modifies for our taste and for ease of preparation. These are nice, light, summer sandwiches that we often take to Ravinia, an outdoor summer music theater that is known for on-the-lawn picnics. Natalie makes up the filling and we put it in the cooler. We split the bread on-site and spray it with olive oil and put in the filling, thus avoiding soggy sandwiches.

Vegetable Picnic Sandwiches
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Prep Time: 1 hour

Total Time: 1 hour

Ingredients

  • 12 French rolls
  • 2 red onions diced fine
  • 2 green peppers diced fine
  • 2 cucumbers, peeled and seeded and diced fine
  • 4 large ripe tomatoes, seeded and diced fine
  • 40 pitted black or Kalamata olives, chopped (1 can, 6 oz. drained)
  • 24 anchovy fillets, chopped (1 small tin)
  • 1 3 oz. jar of capers
  • 1/3 cup chopped parsley
  • Arugula if desired
  • Mayonnaise (Smart Balance Light)

Instructions

  1. Chop all the vegetables except the arugula as directed (1/4 dice or less).
  2. Combine all the vegetables except the arugula. Mix well.
  3. Add just enough mayonnaise to moisten and continue mixing.
  4. When you are ready to serve, Split each roll almost all the way through.
  5. Spray or brush the inside of the roll with olive oil, add some arugula leaves if desired and then spoon in the filling.

Notes

You can adjust the ingredients to your taste. Substitute Anchovy Paste for the Anchovies if desired.

You probably won't need to add salt as the olives, anchovies and capers provide enough salt.

The arugula is a later addition to the recipe as I had a lot of it growing, but it really adds to the flavor.

If we are going on a picnic, we usually carry the veggie mixture separately, and assemble the rolls onsite to avoid having soggy bread.

https://karneyfamilyrecipes.com/2016/06/22/vegetable-picnic-sandwiches/

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Jun 162016
 

Everybody loves Natalie’s potato salad and the boys have all wanted the recipe, but it was never written down. Finally, I had Natalie make the salad and I stopped her at each step, measuring as we went. Forcing her to add the seasonings from measuring spoons rather than shakers was not pleasant, but I finally got the recipe down for posterity. (I have also adjusted this recipe a few times as the written-down amounts weren’t quite right. Make sure you taste as you add the seasonings! Here it is — enjoy!

Natalie’s Potato Salad
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Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 5 minutes

Ingredients

  • 2.5 lb. Red Potatoes or fingerling potatoes
  • 1 Medium Sweet Onions - Diced
  • 2 Cups Diced Celery
  • 2 tsp. Ground Thyme
  • 1/2 tsp. White Pepper
  • 1 Cups mayonnaise
  • 4 Hard Boiled Eggs, chopped fine
  • 4 Tbsp. prepared yellow mustard
  • 1 Tbsp. cider vinegar
  • Paprika
  • Salt (To taste)

Instructions

  1. Wash and dice the potatoes, removing bad spots. It's really not necessary to peel red potatoes unless you are finicky about those sort of things.
  2. Boil the potatoes until cooked. Don't overcook or you will wind up with mashed potato salad. Cool the potatoes in cold water and drain.
  3. Chop the celery and onions fine.
  4. Boil the eggs, cool and chop fine.
  5. Mix everything together, adjusting the seasoning to your taste.
  6. When you are ready to serve, top with paprika
https://karneyfamilyrecipes.com/2016/06/16/natalies-potato-salad/

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