These are obviously late in the year, but for those of us who live in the land of eternal summer, where BBQ's stay out until November, these may be useful.
My Grandmother LaVerne made a mustard-based potato salad that was a little bit famous. I make a few adjustments to mine, but don't most people when making a summer salad? But this salad is flavorful and brightly colored, without adding all of that mayo fat of your typical potato salad.
3 lbs or potatoes or so-- peeled, boiled, drained and cooled, stirred into large chunks.
4 hard boiled eggs-- sliced or diced.
1 tbs mayo
1-2 tbs mustard
2 celery stalks-- sliced
1 small can sliced olives
1/2 a medium red onion-- dice
3-4 sweet pickle gherkins, sliced
3 gherkin juice
Your favorite seasoning salt
Mik together first four ingredients until it comes together. The salad should stick, but shouldn't be too heavy on the mayo/mustard sauce. Add in sliced and diced veggies and mix lightly. Sprinkle in gherkin juice and seasoning salt to taste. Refrigerate two hours before serving.
When I was 18 or 19 or so, I tasted a pasta salad in a restaurant that I loved. After a few rounds of trying to replicate it, I came across this combo, which while not at all like the salad in the restaurant, I still love today. It is simple and a perfect cold alternative to pilaf alongside kebabs and spinach salad.
1 lb multicolored rotini, cooked, drained and cooled under cold water.
1 small can sliced black olives
2-3 green onions, chopped
4 oz. traditional crumbled feta cheese
Dressing: 1 pkg dry italian salad dressing mixed with 1/4 c vinegar (your favorite kind-- I use a simple white or white wine) and 1/2 c veg oil (preferably EVOO, but a standard canola oil will do). Shaken, not stirred.
Mix ingredients with dressing and add seasoning salt if desired. Refridgerate for two hours for best results.