Recipe Tag: Starches

Ensalada Rusa (Tuna Potato Salad)

Place 3 quarts water in a large saucepan over high heat.

When the water boils, add the potatoes and cook for about 10 minutes.

Strain the potatoes and set aside to cool for about 10 minutes on the counter, then refrigerate until cold.

Put 1 quart water in the saucepan over high heat.

When the water boils, add the green beans and cook for 6 minutes

Remove the beans and refrigerate until cold.

Cut the beans into 1/4 inch pieces.  Slice crosswise.

Place in a mixing bowl with the potatoes, eggs, tuna, mayonnaise, carrots, salt, pepper, and paprika.

Fold together gently and chill well.

Serve.

Cajun Potato Salad

Place the water in a large sauce pan over high heat.

When the water boils, add the potatoes.

Cook for about 20 to 25 minutes or until the potatoes are slightly soft.

Drain and set the potatoes aside to cool and then chill in the refrigerator.

While the potatoes are cooking, place the sausage and shallot in a small skillet over medium high heat.

Cook for about 15 minutes, tossing frequently.

Remove the shallot and sausage from the heat and let cool. Place in the refrigerator for about 30 minutes.

Cut the potatoes into 1 inch cubes and place in a bowl or storage container.

Add the sausage and shallot mixture.

Add the mayonnaise, Cajun seasoning, celery, salt, and pepper.

Toss well and chill.

Bacon Thyme Potato Salad

Place the water in a large sauce pan over high heat.

When the water boils, add the potatoes.

Cook for about 20 to 25 minutes or until the potatoes are slightly soft.

Drain and set the potatoes aside to cool and then chill in the refrigerator.

While the potatoes are cooking, place the bacon and shallot in a small skillet over medium high heat.

Cook for about 15 minutes. Toss frequently.

Remove from the heat and let cool. Place in the refrigerator for about 10 minutes.

After the bacon mixture is cool, add the olive oil, lemon juice, mustard, thyme, salt, and pepper and stir well.

Cut the potatoes into 1 inch cubes and place in a bowl or storage container.

Add the bacon sauce, celery, and peas.

Toss well and chill.

White Bean Salad with Red Pepper Oregano Dressing

Preheat the oven to 375°F.

Place one of the red peppers on a sheet of aluminum foil and roast for about 20 minutes, turning until blackened.

Remove and place in a brown paper bag.

When cool, peel and seed the pepper.

Place the roasted pepper, oregano, olive oil, vinegar, salt, and honey in a blender or mini chopper and process until smooth.

Place the white beans, celery, and green onions in a bowl.

Seed and dice the remaining red pepper. Add to the bowl with the dressing.

Fold together until well blended.

Chill well before serving.

Three Bean Salad

Combine all the ingredients and chill.

I like to mix this recipe this in a zipper bag because it’s easy to store and transport. The bag can easily be turned to toss the ingredients together.

Tahini Cauliflower Salad

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot add the olive oil to the pan and swirl to coat.

Add the cauliflower.

Toss well to coat and place the pan in the oven.

Roast the cauliflower for about 15 to 20 minutes. Toss about every 4 to 5 minutes.

After the cauliflower has been roasting for ten minutes add the pine nuts to the pan to roast.

While the cauliflower is roasting mix together the garbanzo beans, parsley, tahini, lemon juice, salt and pepper.

Fold together until well blended.

Remove the cauliflower from the oven and place in the bowl.

Toss well and let cool for about 5 minutes.

Place the salad in the refrigerator to chill for about an hour.

Tabbouleh

Place the water in a small sauce pan over high heat and bring to a boil.

Pour boiling water over the bulgur wheat and stir. Let stand for about 15 minutes, stirring occasionally.

While the bulgur is soaking stir together the lemon juice, honey, sesame oil, onion, mint, parsley and tomato.

Place the bulgur in a strainer and gently squeeze out the excess water.

Place in the dressing and toss until well mixed.

Chill.

Smoked Paprika Potato Salad

Place the water in a large stock pot fitted with a steamer basket.

Bring the water to a boil over medium-high heat.

Add the potatoes and cook for about 20 minutes until slightly soft.

Remove and let cool for about ten minutes, then chill thoroughly in the refrigerator.

Place the mayonnaise, sour cream, paprika, salt, and pepper in a mixing bowl.

Whisk until smooth.

Add the potatoes to the bowl and fold together gently. Chill well before serving.

Shrimp Boil Potato Salad

Place the water in a large sauce pan over high heat and add the potatoes.

When the water boils, reduce the heat and simmer for about 25 minutes until a paring knife slips into the potatoes with slight resistance (the potatoes should be slightly firm after cooking and not mushy).

Remove and let cool. Cut into 1/2 to 3/4 inch cubes and chill.

While the potatoes are cooking, place the olive oil in a large skillet over medium high heat.

Add the corn and cook for about 10 minutes. Toss frequently. Remove to a bowl and chill.

While the corn and potatoes are chilling, place the avocado, lemon juice, spice blend, and salt in a large bowl.

Using a fork, mash the avocado until smooth and the mixture well blended. Chill the resulting dressing.

When the potatoes and corn are chilled, place them in the large bowl with the dressing.

Add the peppers, onions, and celery and fold together until well blended.

Chill and serve.

Red Quinoa Salad

Place the water in a medium sauce pan over high heat.

When the water boils add the quinoa.

Reduce the heat to a simmer. Stir occasionally. The quinoa will take about 20 minutes to cook. When the water is gone the quinoa is done.

Place it in a large mixing bowl and refrigerate until cool.

When the quinoa is cool add the shallot to the bowl with the red pepper, tomato, olive oil, vinegar, paprika, salt and pepper.

Toss well and chill.