| Petchay Salad |
2 bundles of petchay (washed, blanced and cut into 1?)
1 big red onion (sliced into rings)
?-teaspoon table salt
1 teaspoon honey
1-teaspoon black pepper (freshly grounded)
1-teaspoon minced garlic
In a wooden or crystal bowl, mix all the ingredients together.
Serve freshly made or chilled.
| Bean and Bacon Salad |
* 10 slices bacon
* 2 tablespoons vinegar
* 1/2 cup mayonnaise
* 2 tablespoons white sugar
* 1 (15.25 ounce) can kidney beans, drained and rinsed
* 1 1/2 cups shredded cabbage
* 1/2 cup diced celery
* 2 tablespoons chopped fresh parsley
* 1/3 cup finely chopped onion
* 1 teaspoon salt
* 1 dash ground black pepper
1. In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
2. In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
3. In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.
| All-American Potato Salad |
2 pounds russet potatoes -- unpeeled
2 tablespoons apple cider vinegar
3 hard-boiled eggs -- peeled and cut into small dice
5 green onions -- small dice
3 stalks celery -- small dice
1/2 cup mayonaise
bacon bits -- optional
sweet pickles, diced -- optional
For boiling the potatoes: Start with cold, well salted water. Bring it to a boil, then reduce to a simmer and cook the spuds for about 35 minutes.
2. When they're just tender, drain off the water and grab your thickest oven mitts. You want to peel these potatoes while they're hot to absorb the flavor of the dressing. In this case, a component of the dressing, vinegar, salt and pepper.
3. Now let the potatoes cool in the fridge while you chop the onions and celery, and prepare the hard boiled eggs for the salad. Some bacon bits and or sweet pickles would be great!
4. Toss all of the ingredients with the mayonnaise and place the salad back in the refrigerator until you're ready to serve.
For the problem of mushy potatoes, boil them with their skins on. This will keep them intact. Start with cold, well salted water. If you pick potatoes that are all about the same size they will cook up evenly. If you peel and cube the potatoes while they're hot and drizzle them with vinegar they will absorb the flavor. They won't absorb any flavor cold.
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