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Sunday, February 08, 2015

Potato and Mixed Vegetable Salad


Here's another potato salad that's especially nice for the winter months as it uses several root vegetables that need cooking.  No one minds heating up the kitchen for cooking in the winter.  

There's no long story about this salad.  It came about using leftovers from dinner.  I'd often have a few potatoes and vegetables leftover and I'd hash those up with an onion for supper but one day I diced everything up and made a salad.  It was delicious so I now often purposely make this salad even when there are no leftovers.   My vegetables of choice are carrots, turnip (rutabaga) and even chopped cabbage but sweet potato, parsnip, green beans, etc. can be used as well.  It often comes down to using whatever is leftover to create a different salad each time.  The green peas add a lovely splash of colour and taste and the green onions a little crunch and tang.  The pickles not only give a crunch but a tangy sweetness as well that I like in a salad.   You might say this is a big, old, Newfoundland cooked dinner salad. 

As with any potato salad it tastes much better if left to chill for several hours.  

Potato and Vegetable Salad
3 cups cooled, diced, cooked potatoes
2 cups of cooled, diced, cooked carrots, turnip (rutabaga in Newfoundland) and even chopped cabbage if you wish
½ cup frozen green peas, lightly cooked and chilled
3 green onions, sliced
½-¾ cup mayonnaise or salad dressing
2 tablespoons yellow mustard
1 tablespoon sugar
1 or 2 tablespoons milk as needed
2 tablespoons chopped sweet gherkin pickles or any sweet pickle
Salt and pepper to taste

In a large bowl mix together the potatoes, cooked vegetables, peas and onions.  Set aside and make the dressing.

Make the dressing by blending together the mayonnaise, mustard, sugar, and a tablespoon of milk.  If you like lots of dressing on your salads use the larger amount of mayonnaise.  Pour the dressing over the vegetables in the large bowl.  Gently toss together.  If dry add the additional tablespoon of milk. Fold in the chopped pickles.   Taste for salt and pepper and add if needed.

Chill the salad several hours before serving.

Makes 8-10 servings.

Note:  2 or 3 chopped boiled eggs can be added as well but not necessary.



Mix the cooled cooked vegetables, onions and peas together in a large bowl.  You might notice an absence of green peas in this picture and those that follow.  When I went to the freezer I didn't have any. So, alas this salad is sans green peas.


 Make the dressing from the mayonnaise or salad dressing, mustard, sugar and milk.


 
 Pour the dressing over the vegetables.
Don't forget the pickles as they add so much to the salad.

Place the salad in a pretty serving bowl and garnish with a few green onions or pickles, if you wish.


 Make it pretty on the plate by serving in a lettuce cup.  


 All ready to serve.


All ready to eat!

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