Scott's Kitchen

Aunt Maxine's Strawberry-Blueberry Spinach Salad

We had this special - and delicious - Strawberry-Blueberry Spinach Salad with our ham and tri-tips on Christmas Eve this year. The combination of flavors is just amazing! This is a delicious and easy to make spinach salad that everyone will enjoy.

Scott's Roasted Potato Salad

The August/September 2006 issue of Fine Cooking has an article on roasted potato salads - with recipes for making the salad three ways.

Here's my modification - based upon what we had around the house yesterday! This is a great, quick recipe for a potato side dish - without the mess of the mayonnaise-based potato salads. Roasting adds a great potato flavor to the dish (vs. the boiled/peeled potato approach).

Scott's Potato Salad

Introduction

This recipe was inspired by a Warm Potato Salad recipe in the June 2001 issue of Gourmet magazine.

Directions

Ingredients
2 1/2 lb small (1 1/2- to 2-inch) Yukon
Gold potatoes, quartered
1/3 cup mayonnaise
1 tablespoon olive oil
2 teaspoons cider vinegar
1/4 teaspoon minced garlic
4 celery ribs, thinly sliced diagonally
1 1/2 cups cherry tomatoes, halved
1 whole dill pickle, chopped

Cover potatoes with salted cold water by 1 inch in a saucepan, then simmer until just tender, about 20 minutes.

While potatoes are simmering, whisk together mayonnaise, oil, vinegar, garlic, chives, and salt and pepper to taste in a large bowl.

Drain potatoes in a colander and cool 5 minutes. Add to dressing along with celery, tomatoes, and pickle. Toss and season with salt and pepper.

Makes 6 to 8 servings.

Note: this recipe is good even if the celery and/or tomatoes aren't available!

Added: July 29, 2001

Update: See also this recipe from Elise Bauer with the additional "secret ingredient" of a bit of pickle juice! The additional tartness from the pickle juice is very nice!

Scott's Lemon Pasta Salad with Chicken

We enjoy making this Lemon Pasta Salad on for lunch on a Sunday and then munching on it cold throughout the week either for lunch or when we need a snack. It's really good either warm right when you make it or cold.

Our inspiration for this salad came from one of our local markets, Andronico's, who makes a version of this salad for their deli. Our original base recipe comes from a recipe in Bon Appetit, July 2000 issue where the writer claimed it was her own version of the deli version from Gelsons Market in Los Angeles. We tried a couple of our own variations before settling on this particular version.