Summer Meals 101 with Mara Rose
In between the crazy summer schedules, Jon’s military training, my full-time job, exercise and short-lived attempts at relaxation… I like to put energy into an awesome summer meal. This weekend, I decided to experiment with a potato salad.
My husband is a lover of all foods, but I know my man’s favorites and anything with potato will be a guaranteed hit.
If you’re looking for a potato salad with the BIGGEST amount of flavor, I definitely suggest checking out your local farmers market. Pick up some potatoes, onion, different color peppers, and chives if you don’t have them at home. Produce at the grocery can often flop when it comes to bold flavors.
This year we planted 7 different bell pepper plants. If you aren’t able to find peppers in assorted colors, then settle for just red or green.
Summer Colors Potato Salad
Cook and Prep Time Total: 45 minutes
- 2 pounds of regular gold potatoes (I don’t know the actual name since we bought them at a produce stand)
- 1/2 vidalia onion, diced
- 1 or 1/2 red pepper, diced
- 1 or 1/2 green pepper, diced
- 1 or 1/2 yellow pepper, diced
- 1 or 1/2 orange pepper, diced
- 1 cup dill pickles, sliced (I suppose that you could use Bread & Butter if you prefer it over dill)
- 1/4 cup dill pickle juice
- 1/4 cup milk
- 1/2 cup sour cream
- 1/3 cup mayo
- 2 TBSP dried sweet basil
- 6 to 8 chives, finely cut
- Salt and Pepper to taste
Start by peeling and rinsing the potatoes. Cut them all into equally proportioned pieces. Place in a large pot with water and boil on medium heat for 20-25 minutes; or until fork tender (you can push a fork through a potato piece without much effort). While the potatoes are boiling, prepare the the other vegetables. Cut or dice the onion, peppers and pickles (as mentioned above).
When the potatoes are done boiling, drain into a colander and then place into a mixing and/or serving bowl. Add the liquid ingredients prior to mashing – sour cream, pickle juice, mayo and milk. I chose to smash the potatoes to a rough, but slightly smooth consistency by using a simple wooden spoon. You can also use a box grater, mandolin, or food processor – just use what ever your prefer.
Once the liquids and potatoes have been smashed and mixed, you may add the rest of the ingredients. Add the veggies, pickles, and seasoning. Wait to add the chives until the end – it’s a great finishing touch for presentation. Mix all the ingredients together and season with salt and pepper. Add a little at first, taste and add more if needed.
Smoked Citrus Salmon
Cook and Prep Time Total: 10-15 minutes
- 1 large filet of salmon (I cut mine into 5 different pieces for easier cooking)
- 2 TBSP orange marmalade
- 1 TBSP liquid smoke
- 1-1/4 TBSP apple cider vinegar
- 1/2 TBSP extra virgin olive oil
- Salt and pepper to taste
Mix all ingredients in a freezer bag. Set the salmon in fridge for 2-5 hours. The long it sits, the bigger the flavor will be. Cook over the grill at medium heat for 2-3 minutes on each side. Serve and enjoy. It’s just that simple!
I hope that you all enjoy these recipes. Let me know how you liked them!
Copyright 2013 Words By Mara. All Rights Reserved.