|Potato Salad Surprise
3 Tbsp. herb vinegar (tarragon, chive, whatever you like)
1 1/2 tsp. mustart seed
1 tsp. salt
1 tsp. celery seed
1/2 c. mayonnaise or salad dressing
1/2 c. chopped green onions
1 Tbsp. snipped fresh dillweed
1 Tbsp. snipped fresh lovage leaves
2 tsp. snipped fresh tarragon
Freshly ground pepper, to taste
1 1/2 lbs. round red potatoes, cooked, peeled and sliced
3 hard-cooked eggs, chopped
Edible nasturtium blossoms and parsley sprigs, optional
In mixing bowl, combine vinegar, mustard seed, salt, and celery seed.
Stir in mayonnaise, green onions, dillweed, chives, lovage, tarragon and
pepper. Add potatoes and eggs. Toss.
Cover and chill for 6 to 24 hours. Garnish with nasturtium blossoms and
parsley sprigs, if you like. Makes 10 servings.
Black Bean and Corn Salad
1 can black beans, drained and rinsed
1 can fiesta corn, drained
1/2 to 3/4 cup chopped tomato
1/2 cup chopped red onion
2 Tbsp. chopped cilantro
1/2 cup Ranch dressing
Combine all ingredients a few hours before serving to let flavors blend.