COOKING WITH CLORIS - PICKLED ZUCCHINI POTATO SALAD

Last week Cloris provided a recipe for making pickled vegetables from pickle brine. If you’re planning to pickle some of your zucchini this summer, here’s a recipe you can save for pickled zucchini potato salad. -- AP

PICKLED ZUCCHINI POTATO SALAD
(serves 6)

Ingredients:

1-1/2 lbs. fingerling potatoes

3 tablespoons olive oil

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1/4 teaspoon salt

1 cup pickled zucchini slices

Cook the potatoes in boiling water until tender. Drain. Cool with cold water. Cut potatoes in half lengthwise when cool.

Whisk together olive oil, vinegar, mustard, and salt. Pour over potatoes and toss to coat.

Fold in zucchini slices.


Sounds yummy, doesn't it, readers? Perfect for a hot summer day. Post a comment to enter the drawing for a book from our guest author on Friday. -- AP

COOKING WITH CLORIS -- POTATO SALAD REDUX

Are you starting to stash zucchini in your neighbors’ mailboxes after dark? The zucchini is begin to come in fast and furiously. Never fear. Cloris has another great potato salad recipe today, also low-fat, and best of all, it includes zucchini. -- AP

LOW-FAT ZUCCHINI POTATO SALAD
Ingredients:
1-1/2 lbs. Yukon Gold potatoes
1 medium zucchini, chopped
1 T. coarse ground mustard
1/2 cup low-fat sour cream
1/4 cup low-fat mayonnaise
1 T dried, minced onion
1 teas. dry dill weed

Clean and cook potatoes, cutting into halves or quarters, depending on size. Allow to cool. In a separate bowl combine mustard, sour cream, mayonnaise, onion, and dill. Add chopped zucchini to potatoes. Add remaining ingredients, blending well. Chill at least 2 hours before serving.

Thanks, Cloris, I’m sure our readers will enjoy this marvelous side dish. I know I did when you made it for me. What about the rest of you? Have any side dishes you'd like to tell us about? Our Book Club Friday guest author this week is giving away a copy of one of her books. To be entered in the drawing, all you have to do is post a comment to the blog this week. -- AP

COOKING WITH CLORIS -- PATRIOTIC POTATO SALAD

Just in time for Labor Day picnics and barbecues, Cloris offers up one of her great potato salad recipes. This is a favorite of mine and my boys. I’ve turned it into a one-dish meal by adding 2 cups of cooked, diced chicken and serving it over a bed of lettuce with tomato wedges. Enjoy! -- AP

PATRIOTIC POTATO SALAD
(serves 6)

Ingredients:
3 lbs. mixed color small potatoes (sometimes called confetti potatoes)
1 cup diced seedless cucumber
2 hardboiled eggs, grated
1/4 cup low-fat mayonnaise
1/2 cup low-fat sour cream
1 T. Swedish style dill mustard
1 T. dried minced onion
1 tsp. paprika

Scrub potatoes and trim away bruises and other imperfections. Cut into 1-inch pieces. Cover with water and bring to boil. Reduce heat to medium and cook until fork-tender (approx. 15 minutes.) Drain. Let cool.

Mix cooled potatoes, cucumber, and egg in large bowl. Combine mayonnaise, sour cream, mustard, onion, and paprika and add to potato mix. Blend all ingredients together. Chill for an hour or two before serving.

Have you ever turned a side dish into a main course by adding ingredients? Let’s hear from you. Anyone who comments this week is entered in a drawing to win a book from our Book Club Friday guest author. -- AP