Blog has moved, searching new blog...

Friday, May 28, 2010

Memorial Day Weekend

Memorial Day is the day set aside for remembering our veterans and the sacrifices they've made for us.  Many of you probably have a vet in your family or among your friends.  Invite them over for a cookout this weekend - you know you're going to have one.  I been publishing some of my favorite recipes for the grill and a couple of appetizers too but what's a cookout without potato salad?  I've got a couple of new takes on potato salad that gets rid of the heavy, fat laden mayo and has a fresh, modern taste.  The first is from my Italian cooking classes, courtesy of the Formicas.  It is so much easier and could be made the day before the cookout giving you more time to relax.

Italian Potato Salad
2 lbs. new or red potatoes, skin on
2 Tbsp. chopped fresh parsley or 2 tsp. dry
1/2 tsp. black pepper
1 tsp. salt
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
3/4 cup chopped red onion, optional
Scrub potatoes and cook in boiling water till easily pierced with a fork, 15 to 20 minutes.  Drain and cut potatoes into bite sized pieces.  Toss with other ingredients.  Cover and refrigerate several hours.

I really like this next recipe, especially when new produce starts showing up at the farmer's markets.  I also like that it adds another vegetable.

Green Bean and New Potato Salad
2 lbs. new potatoes, halved or quartered
1 tsp. salt
2 quarts water
2 lbs. fresh, trimmed green beans
Bring water and salt to a boil.  Cook potatoes 18 to 20 minutes until tender.  Scoop out potatoes with a slotted spoon and place in a large bowl.  Add green beans to boiling water and cook 6 minutes or until crisp-tender.  Drain and plunge beans into ice water to stop cooking process.  Drain and add to potatoes.  Pour rosemary vinegrette over mixture and toss to coat.  Chill several hours before serving.
Rosemary Vinegrette
1/2 cup white balsamic vinegar ( I used dark balsamic vinegar as I couldn't find white)
1/4 cup honey
2 garlic cloves
2 Tbsp. chopped fresh rosemary
1/4 of a medium red onion
1 Tbsp. Dijon mustard
1/2 tsp. salt
black pepper to taste
1/2 cup olive oil
Process all ingredients in a blender or processor until smooth.

I hope you have a safe and happy Memorial Day with your friends and family.  Try a few of these recipes instead of the same old, same old and impress everyone. 


  1. I made a dill potato salad using, what else...fresh dill from my garden! It was a big hit! Crystal

  2. Ha! Some of you are lucky enough to have gardens. Some of us have shade and envy.