When we have guests for the 4th of July, I always put on a spread that features salads. This year's meal took place yesterday, a day early, with three of us. Here's the menu:
Summer Sangria (non-alcoholic)
Tangy Potato Salad
Pea Salad
Carrot Salad
Watermelon Points
Key Lime Pie
I'm still refining most of the recipes, so I won't be posting them this year. Since I have switched to mayonnaise-less dressings, a bit of tweaking is still needed to get them to the super-good level. For the key lime pie filling, I used a recipe that I found in Mary Janes Farm magazine, June/July 2011 - it makes enough to fill one baked pie crust perfectly, and this stuff is to-die-for.
Yum! It all looks so tasty! I am intrigued by "tangy potato salad."
ReplyDeleteThanks, Sara... it was very tasty. The tangy potato salad was tangy because I put a vinaigrette dressing on it instead of a creamy dressing. The other salads had creamy dressings, so I thought I'd do something different with this one. I have to say that it was a bit too tangy, so next year I'll modify it a little. It had cooked potato chunks, chopped sweet pickles, chopped celery, chopped parsley, and a basic vinaigrette with Dijon mustard. Not bad.
ReplyDeleteO you would probably love my husbands Hawaiian sweet potato salad. It uses olive oil garlic and cilantro as the dressing. so yummy.
ReplyDeleteCrystal: you are right! In fact, I have some sweet potatoes in the pantry. Got a recipe?
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