Sunday, May 28, 2006

Summer Sides

Ribs again tonight for dinner, which I really enjoy with a nice, homemade potato salad. Something about the hot, crispy, spicy sauce contrasting with the cool, creamy, starchy potatoes...

I used to buy the "homestyle" potato salad at the grocery, because it seemed so much easier. Then I tried to make my own one Sunday afternoon, and I was hooked. As usual, homemade is so much better, and worth the effort. Here is one flavorway that goes well with ribs.

Potato Salad Variation #3

3 lbs. red-skinned new potatoes
3 stalks celery, diced
1 yellow onion, diced
5 sun-dried tomatoes, chopped
2 hard-boiled eggs, chopped
3/4 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons sugar
1 teaspoon curry
dash Tabasco

Place the potatoes in a large saucepan and cover with water. Bring to a boil. Boil for 20 minutes or until tender (you should be able to stick a knife in them and remove it with little "give"). Drain the potatoes and let them sit in a colander for a few minutes to cool. Meanwhile, make the dressing. Combile the mayonnaise, mustand, sugar, curry, and Tabasco in a small bowl and whisk to blend. Set aside. Place the chopped celery, sun-dried tomatoes, onion, and eggs in a large bowl. Chop the cooked potatoes into 1/2 inch dice (including the skins) and add to the bowl. Pour the dressing over and toss gently to combine. Salt and pepper to taste. Cool in the refrigerator for at least 2 hours.

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