Over a cup of coffee: Making potato salad | CraigDailyPress.com

Over a cup of coffee: Making potato salad

Diane Prather

Potato salad and summer just go together. I usually make a simple potato salad, using leftover mashed potatoes, boiled eggs, chopped onion and pickles, and Miracle Whip. However, there are lots of variations to making potato salad, and this week's column features two examples. The recipes were sent in by Geraldine Coleman of Craig. Thanks, Geraldine.

Creamy Garlic Potato Salad

1 quart chopped cooked potatoes

1 cup celery slices

1/3 cup pitted ripe olive slices

2 hard-cooked eggs, chopped

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2 tablespoons green onion slices

½ teaspoon salt

¼ teaspoon pepper

½ cup Kraft creamy garlic dressing

Instructions: Combine ingredients; mix lightly. Chill several hours. Add additional dressing before serving, if desired. Makes 6 servings.

Courtesy of Geraldine Coleman, Craig

Pantry Potato Salad

1 (32-ounce) package frozen small whole potatoes

1 (10-ounce) package frozen peas, thawed and drained

1 cup celery slices

¾ cup Kraft creamy Italian dressing

¼ cup cherry peppers

½ teaspoon salt

Instructions: Place potatoes in 1 quart boiling water. Bring to a boil; simmer 10 minutes or until tender. Slice the potatoes; chill. Combine the potatoes and the other ingredients. Mix lightly. Chill several hours. Add additional dressing before serving, if desired. Garnish with cherry peppers.

Courtesy of Geraldine Coleman of Craig

 

 We have been enjoying trays of dipping vegetables this summer. Geraldine also sent some ideas for "dippers." For example, serve melon balls, pineapple chunks, and apple wedges as dippers with Roka brand blue cheese dressing. Or serve celery or carrot sticks, broccoli flowerets, and cherry tomatoes as dippers with Kraft thousand island or creamy Russian dressing.

Do you have recipes that you would like to share with readers? Think summer. Send your recipes to me at Box 415, Craig 81626 or call me at 970-824-8809 (evenings best).