Potatoe Salad
Chef Salad with Chicken and Salami, Potato Salad, and Lemonade Dinner for Two
The supper menu is for a Chef’s Salad (Home-made by a home chef last night) Potato Salad, and Lemonade. The dinner is designed for two people but Chef’s Salad would actually serve 4 people, so of course the left-over was stored in the refrigerator for future use. I suspect the restaurant Chef’s Salad is generally a good place to use up some of the very edible goodies that got left over in the restaurant’s kitchen. The “home version” can be “made to order” and can be varied to suit the tastes of the people who will be eating it.
Chef’s Salad
A small head of lettuce was shredded and added to a large salad bowl. My personal preference is to tear the lettuce and do a little squeezing to bring out some of the juice, rather than cut it. Next about 3 ounces of stuffed olives was added. Restaurants usually use black olives, but I prefer the green Spanish olives stuffed with pimento because of the stronger flavor and the great color contrast. After that I added about a cup of cubed cheese. I usually use sharp cheddar but this was a mixture of a pepper cheese, and a mild cheddar left over from a party snack tray.
I usually like to add some ham or cooked sausage chunks, but I had some 1/4 inch thick small triangles of salami (also left over from the party tray). I also grilled 4 chicken tenders( about 6 ounces total) rubbed with Cajun seasoning and cut them into 1 inch cubes. 4 slices of bacon were cut into 1/4 inch pieces and added. Since I didn’t have any tomatoes on hand, I used a nice red bell pepper (with stem cut off and seeds removed) cut into chunks about 3/4 inch square. I usually add boiled egg slices but I saved those for the potato salad and since these were served at the same meal I didn’t see the point in adding more here.
Salad Dressing for Chef’s Salad
Chopped up fresh dill (1 large stalk with seeds) from the garden was added to 1/2 cup of salad dressing. Salt and pepper, and 1 tablespoon of Dijon mustard were stirred in and a few tablespoons of water were added to thin the consistency.
Potato Salad
3 medium potatoes were peeled and diced, then added to boiling water along with 1/4 cup thinly sliced onion and 1/2 cup minced celery (including leaves). Two hard boiled eggs were peeled, then cut into thin slices, Another 1/4 cp of thinly sliced onion and another 1/2 cup of minced celery were set aside to add later. A mixture of 1/2 cp mayonnaise, 1 tablespoon of prepared horseradish sauce, 1 tsp dried mustard, and 1/4 cp olive oil were mixed together to form the dressing for the salad. After draining the cooked potato mixture, the raw onion, raw celery, egg slices, and the dressing were folded in. To avoid making a “mashed potato” salad, the mixing at this point should be very gentle. At this point the salad should be chilled for an hour or so before serving. The lemonade was the same as in the previous article. Stevia is substituted for sugar to cut the calories and also avoid refined sugar. This delicious meal was prepared in about 45 minutes.
About the Author
Frank Ernhart, retired engineer, home chef, auctioneer, internet marketer. Presenting free easy recipes to make your life in the kitchen simpler.
Homemade Potatoe Salad
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