Friday, December 28, 2012

Last of the Potatoes from the Garden

The harvest was medium in size, all my most favorite potatoes (the purple ones) were eaten, before they were planted in April of 2011. I had wanted to plant earlier, but life intervened. I stowed the sets under the deck, in brown paper bags. Conventional wisdom says: animals don't eat or like spuds. When I went to plant them, after a few weeks ONLY the purple starts has been consumed. A very picky animal did eat potatoes, preferring the most costly and hardest to find purple ones and selecting them to eat. This year, I know better. Here is a favorite of mine:

Potato Salad w/Mayo & Yogurt  
Ingredients
  1. 2 lbs. potatoes (5 to 6 medium), peeled and cut into slices when cooled to warm
  2. 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  3. 1/2 cup plain non-fat Greek yogurt
  4. 1 cup thinly sliced celery
  5. 1/2 cup chopped onion
  6. 1/2 cup very small diced carrot
  7. 1/4 cu minced white onion, or red onion or green onion and dill pickle
  8. 1/4 tsp. ground black pepper
  9. salt, sugar, rice wine vinegar 
  10. about 2 tablespoons fresh dill minced
*Note: Cook potatoes until a sharp knife goes in with no resistance 

Directions

  1. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer 10 minutes or until potatoes tender (see note* above). Drain and cool slightly.
  2. In the mean times put ingredients 1-8 into a large bowl. Mix. Add 1 teaspoon of each in #9. Stir and let sit 5 minutes. Taste mixture, you should taste salt, sugar, sour: the taste should seem overly strong. Add fresh dill. Add sliced potatoes and fold in keeping the potatoes as whole as possible. The potatoes should be liberally dressed. Set aside or chill 2 hours. 
  3. Remove before serving. Fold again and taste for salt, sweet and sour. Eat with grill meats, fish, sausage.
  4. This dressing may also be used for cole slaw, or any manner of shredded raw vegetable.           
       

No comments: