Here are three side salads and one main course chicken salad.
I have been making this potato salad for a good number of years now, and it is easily one of my favourite potato salads. I’m a girl for potatoes, and always try a potato salad at any party, I hope this is not judgemental, but there are some really horrible versions out there, especially mass catered ones; and potato salad is so easy to get right. Whether it’s tossed with dressing and bits or with sauteed bacon and shallots. This one comes from Sheila Lukin’s U.S.A. Cookbook. She describes it as the salad that blew her own top potato salad out of the water.
Lone Star Creamy Potato Salad
My variation on Sheila Lukin’s recipe from USA Cookbook. I added in the chives and spring onions, and use a tomato based sweet pickle.
1 ½ lbs potatoes, peeled and cut into large chunks
3 hard boiled eggs, coarsley chopped
2 tablespoons snipped chives
8 spring onions, stems only, chopped
1/3 cup red pepper
¾ cup cour cream
½ cup mayonnaise
¼ cup sweet pickle relish
salt and pepper
Cook the potatoes until tender 15 – 20 minutes. When they are cool enough to handle chop them into approx 1 x 1 ½ inch cubes. Place in a bowl and add the eggs, chives, spring onions and red peppers. Mix everthing else in a bowl for the dressing them add to the bowl with the potatoes, egg and vegetables then toss gently until thoroughly combined.
Tomato and Feta Salad
The next two are from Ina Garten’s Barefoot Contessa at Home.Tomato and feta salad has only come to me recently in her newest book, and it’s a clear winner. I leave the cheese on top because I like the pristine look of it, and if there is any left the cheese fairs better not tossed in. It’s a really good, well balanced salad. It just screams Summer as well. Although I made it first in Winter when it was a very cheery sight.
Couscous with Pine Nuts
This one also comes from Barefoot Contessa at Home, and comprises couscous mixed with butter, shallots, salt, pepper, taosted pine nuts, currants and some parsley. I like fruit and nuts in savoury dishes, so it’s right up my street. Even good cold as well!
Honey Pecan Chicken Salad
I made this one after seeing it on Cookie Baker Lynn’s blog. I mean honey and pecan nuts and chicken – how good does that sound! It’s a gorgeous chicken salad. This is my variation on Lynn’s salad. I used sweet onion relish. If you like honey, pecans and chicken you've got to make it!!
Honey Pecan Chicken Salad
(adapted from Cookie Baker Lynn) Serves 3-4.
1/2 cup mayonnaise
1/4 cup sweet pickle relish,
2 Tbsp spring onions, finely sliced
1/2 Tbsp honey
salt & pepper
scant 1/2 cup chopped celery
scant 1/2 cup toasted pecans, coarsely chopped
4 cooked chicken breasts (about 2 cups)
Mix together the mayonnaise, relish, onion, honey, salt and white pepper in a bowl and mix well. Stir in the celery and pecans. fold in the chicken. Check the seasoning. Chill, covered, in the refrigerator.