Wednesday, July 3, 2013

Kickin' Potato Salad

For so many years, I made potato salad with a technique that goes like this:  dump jar of store-bought dressing over bowl of prepared veggies, stir. It was okay. I'd even go as far to say it was good.

Nothing, however, compared to the potato salad that my Aunt Wanda made from scratch. Although I don't have her exact recipe, this one is very reminiscent of hers. It is delicious. I'd even go as far to say it's kickin'.

Kickin' Potato Salad
2 pounds (about 6 medium-sized) red-skinned potatoes
6 eggs
1 shallot, chopped
3 celery stalks, sliced thin or chopped
1/4 cup chopped sweet gherkins, chopped
1/4 cup red wine vinegar
1/2 cup light mayonnaise
1 Tablespoon whole grain dijon mustard
3 Tablespoons pickle juice
1 teaspoon salt
1 teaspoon black pepper
1/4 cup fresh parsley, minced (or 2-3 Tablespoons dried parsley)

Place unpared potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat to simmer until just tender enough for an inserted paring knife or fork to come out easily (15-30 minutes, depending on size of potatoes). Drain and cool. Cut into 1/2"-3/4" cubes, leaving skin but removing any eyes.

Place eggs in a medium saucepan and cover with cold water at least 1" above eggs. Bring to boil, then remove from heat and cover. Let stand 22-24 minutes. Immediately plunge eggs into cold water. Tap egg on counter to break shell, roll eggs between hands or on counter under light pressure to loosen shell, then peel. Peeling egg in bowl of cold water or under cold running water helps remove shell. Chop to desired size.

In small bowl, prepare dressing by whisking together vinegar, mayo, mustard, pickle juice, salt, pepper and parsley.

In large bowl, combine potatoes, eggs, shallot, celery and gherkins. Add dressing and stir until potato salad is thoroughly coated. This can be served immediately and is very good warm; however, it tastes best if refrigerated overnight so the flavors can mellow.

Serves 8.

Per Serving
calories:  222
carbs:  30 g
fat:  8 g
protein:  8 g
sodium:  254 mg
sugar:  4 g


Monday, July 1, 2013

Bloody Mary

I crave a Bloody Mary after every race. The tradition started last December at the Jingle Bell Run post-race party. I'm not a beer drinker, and it was way too early for wine. Amid the festive atmosphere, I wrinkled my nose and dismissed the thought of ordering water. Then I saw someone with a Bloody Mary. Of course! Sensible AND nutritious. It matched my elf costume, too.

Let me just say this outfit was not a great choice, but not for the reasons you probably think are obvious.  

-- First of all, dangly necklaces bounce around all willy-nilly when running. The novelty of the cute little flashing Christmas lights wears off quick.

-- Second of all, running on a 50-degree day with a long sleeve shirt, a fleece, glovelets and a synthetic hat made me want to peel off my clothes like Ricky Bobby when he thought he was on fire, which I didn't.

-- Third of all, it's a little known fact that tutus ride up. No pic for that, so feel free to use your imagination and laugh heartily.

-- Fourth of all, I didn't wear the right socks. One of them crept way down into my shoe, forcing me to stop, yank it off, and cram my shoe back on.

Crossing the  finish line looked like this:  elevated tutu; glovelets and hat in one hand; unruly sock, necklace and cell phone in the other. I DESERVED that Bloody Mary! Actually, I ended up deserving two.

Since then, I've been working on my own recipe for a Bloody Mary. Recipe development can be so fun, as Doug and I happily sipped our way through the trials. Yesterday I wrote down the quantities and took a pic. Here's the Keeper. Cheers!

Bloody Mary
1 shot vodka
1 teaspoon worcestershire sauce
1/2 teaspoon Frank's Original Red Hot cayenne pepper sauce
1/2 teaspoon brine from olive jar
1/2 cup Tabasco Brand Extra Spicy Bloody Mary Mix
2 green olives
celery stick
smidgen (~ 2 turns of pepper mill) fresh ground black pepper, to taste
ice cubes

Add ice to a 12-ounce glass until about 3/4 full. Add vodka, worcestershire sauce, cayenne pepper sauce, olive brine, and bloody mary mix. Stir. Garnish with olives, celery stick, and black pepper.

Calories:  103
Carbs:  7 g
Fat:  1 g
Protein:  1 g
Sodium:  1237 mg  (yeah, it's a bit high...)