The hot weather has arrived and that means cold foods seem to be on the menu more often. We both love salads in any size, shape or form. The base can be pasta, again in any size, shape or form. White rice, brown rice and even wild rice works too. Or just veggies or fruit. But, our favorite is a potato salad, especially when you can get fresh, locally grown taters like the ones we buy at the Bluegrass Farmers' Market!
The following recipe is one of our very most favorites and please, if you are wimp when it comes to seasoning like I am, do not let the name fool you. I love this salad even though the word “Cajun” scares the heck out of me!
Cajun Wing'n Season Potato Salad
5 lbs. potatoes, cut into chunks, peeled or not...your preference
1/2 c. red bell pepper, diced
1/2 c. green bell pepper, diced
1/2 c. green onion, sliced
1/2 c. purple onion, diced
1 c. celery, diced
3 hard boiled eggs, chopped
2 1/2 c. mayonnaise
1/4 c. pickle relish (optional)
1 1/2 tbsp. Dijon mustard
1 1/2 tbsp. Cajun Wing'n Season
Salt to taste
Boil potatoes until fork tender. In a separate bowl, combine everything except the potatoes and salt. Toss mixture with warm potatoes, salt to taste and chill overnight.
You can find the following at the BGFM this Saturday on Richmond Rd.
potatoes...we recommend Red Norland or Yukon Gold
and of course...Cajun Wing'n Season from the Herb'n Renewal folks, Karin & Drew!
Check out what else will be available at http://www.localharvest.org/blog/29529/