1.5 quarts of baby potatoes, mine were red skinned, purple and white
Drain, and cool quickly in an ice bath. Drain again and pour out onto a cookie sheet lined with a tea towel. I like to make sure that there is no extra moisture on the potatoes.
Hard cook the eggs and let cool.
Peel the eggs, place them in a large mixing bowl and then mash with a fork. Make sure the egg white in small bits.
Add the baby potatoes to the eggs. For the small ones, cut them in half; for the ones that are bigger then single bite-size, cut them in quarters. Toss the eggs and potatoes.
Add the salt, pepper, diced celery and green onions. Toss again to evenly distribute everything.
Add a 1/2 cup of the dressing and the juice of the lime, gently combine. If your salad still looks a little dry, add a few tablespoons more of the dressing and stir. Repeat as required until you get desired consistency... just make sure your salad is not drowning in the dressing, unless you like it that way of course!
Scrape your salad into a sealed container and let stand in the refrigerator for at least two hours. You will want the dressing and potatoes to be very well acquainted and the salad nice and cold at serving time.
Now on to my cabbage and apple salad (on steroids)... I assume it's a hit at every potluck I attend because I come home with an empty bowl!
Cabbage and Apple Salad - Supercharged
***For shredding the cabbage, I like to use my knife, but feel free to use your food processor. I use my box grater with the course shred size for the carrots.***
3 cups red cabbage, shredded
1/3 medium head green cabbage, shredded
3 medium carrots, grated
3 large leaves curly kale, stemmed and sliced chiffonade style (in RIBBONS)
3 tart/sweet apples like McIntosh or Empire, chopped with skins on.
1 cup dried cranberries
1 cup organic yogurt
1/2 cup mayonnaise
2 tbsp. balsamic vinegar
2 pinches salt
3/4 cup toasted walnut pieces or
3/4 cup pumpkin seeds or
a combination of both
Combine the shredded green cabbage, carrots, and cranberries together in a large bowl. Put back into a large Ziploc bag or large sealed storage container. This allows the cranberries to plump up with the moisture from the veggies. Store the shredded red cabbage separately, otherwise it will turn the salad pink.
|This salad is SO pretty|
At serving time, sprinkle salad with the nuts/seeds for a garnish. If there are nut and seed allergies, leave them out of the salad, put them on the table and let guests sprinkle there own garnishes themselves.