THE CHINA STUDY QUICK & EASY COOKBOOK (14 page)

MAKES 4–6 SERVINGS    

I like potato salad but every now and then I like to change it up a little. Pine nuts and olives are not the usual for this salad, but they add a nice Greek flair to this otherwise popular American fare. Serve this on a bed of spinach and you have a good meal.

2 pounds red skin potatoes, cut into ½–inch cubes

1 cup Basic Mayonnaise (
p. 53
)

4 green onions, sliced

½ cup toasted pine nuts

½ cup pitted kalamata olives

¼ cup minced fresh dill

sea salt and black pepper to taste

1.
Place the potatoes in a large pot and cover with 2 quarts of cold salted water.

2.
Bring the pot to a boil over medium-high heat. Reduce the heat to medium-low and cook until the potatoes are tender, about 8–10 minutes.

3.
When the potatoes are tender, drain them in a colander and rinse under cold water until cool. Drain again and add them to a bowl with the remaining ingredients.

4.
Mix well and chill until ready to serve.

MAKES 4–6 SERVINGS    

I like potato salad made with something besides mayonnaise for a change of pace. It is a little lighter, especially in the heat of summer. You can make this salad any time of year, but green beans are in season in the summer.

1½ pounds red skin potatoes, cut into ½-inch cubes

¾ pound fresh green beans, trimmed and halved

1 red bell pepper, diced small

1 small yellow onion, diced small

½ cup All-Purpose Vinaigrette (
p. 44
)

1 tablespoon dried tarragon or 2 tablespoons minced fresh tarragon

sea salt and black pepper to taste

1.
In a large pot, bring 2 quarts of water to a boil.

2.
Add the potatoes and green beans and cook over medium heat for 7 minutes.

3.
Drain and rinse the vegetables under cold water. Add the vegetables to a bowl with the remaining ingredients.

4.
Season with salt and pepper. Gently toss to mix well.

MAKES 4 SERVINGS    

Think of this as your master bean and grain salad recipe. Vary the flavors by using different herbs, vegetables, or even different acids—vinegar, lemon juice, or lime juice. Serve this salad on a bed of greens or wrap it up in a whole grain tortilla with ¼ cup Green Sauce (
p. 52
) for a meal on the go.