: Choy Sum & Mushroom Stir-fry

DSC_1007

I still had a mountain of Choy Sum left over from my last recipe. I was craving some stir fried greens.

When living in Singapore I observed that every great dish started with these 3 ingredients: chili, ginger, and shallot.

And I also observed that many of the experienced cooks did not depend on electric devices in the kitchen. Preferring instead to do everything by hand. Including grinding the spices. “No, cannot use processor”, I was told, as this wouldn’t release all the oils. Only smashing releases all the oils.

DSC_0987

I watched my sis-in-law making beef rendang once. It takes hours and requires regular stirring and scraping. I asked, “why not use a slow-cooker/crock pot?”. I thought I was being practical and smart, and that perhaps it would make her task so much easier. I still remember her confused look and her reply,  “but how can I watch it cook?”

Guess what? I make rendang a couple times a year. And I use the same method as my sis! Some foods you must watch as it cooks. You need to watch for changes in colour and texture. And it’s just not done until your eyes and nose tell you it’s done.

I can’t help but marvel at my Singaporean family. They are like kitchen ninjas. I once got up early in the morning, shuffled out to the kitchen, and there they were. All my lovely sis-in-laws, up and ready for the day, quietly chatting and chopping and filling huge platters with sliced chili, garlic, onions, etc, etc, etc.

How do they do it? And with such cheer? I still am not sure.

I think it’s mostly the lovely company they find in eachother.

Also, as my husband would say, “in Singapore, food is Everything”. And it is. It’s family, it’s culture, it even ties in with one’s identity. It is used for healing, for warming the body up, or cooling it down. I found this out when We announced our first pregnancy and I was presented with a bowl of chicken-rice porridge. The first of a few bowls, “good for mom and baby”.

Food is celebrated. It’s always part of a social gathering. If there is a gathering, there is always food. Days revolve around what they will eat next and who they will share it with. It’s like the expression, “I don’t eat to live, I live to eat”. When they aren’t eating food, they are talking food. Here in the west, for many, it’s about immediate gratification and large portions. Convenience over quality. We Westerners gobble down 2 hearty meals around the same time each day.Or, in contrast, some Westerners fret over their food. And some avoid eating whenever possible. In Singapore, you eat several times, day and night. And often surrounded by family and friends.

In my husband’s Malay tongue they greet visitors with, “have you eaten yet?”

I rather like their practice of eating frequent, eating the best and freshest, and eating it with those you love.

For dinner, I made noodles with stir-fried Choy Sum. It’s a very delicious and simple Asian side dish.

The greens retain some crispness (making it lovely for sambal dunking). There is a subtle smokiness imparted by the sesame oil and the oyster sauce balances out any heat by adding a salty-sweet combination. Fried fish would make a wonderful partner to this side dish.

Ingredients:

1 lb choy sum, rinsed and drained

8 oz mushrooms, sliced

4 small cloves garlic, sliced

1 red chili or ½ tsp hot chili paste

1 tsp of ginger, minced

1 shallot, sliced

2 tbsp oyster sauce

1 tbsp sesame oil

Method:

First, trim ends off stems of choy sum. Cut off any flower clusters as well. Slice the greens in large pieces. Blanch in boiling water for 1 minute. Take out and drain. Set aside.

Grind together the shallot, ginger, chili, and garlic.

In large pan or wok, heat oil and fry ground ingredients until fragrant. Add mushrooms and fry until soft and dark. Stir in oyster sauce.

Add greens to wok and stir fry gently for 2 minutes.

Serve up with noodles or rice, and sambal sauce on the side.

Serves 4.

DSC_0990

DSC_1002

DSC_0989

DSC_1008

: Recipe for Clean (A Starter kit for Students)

DSC_0794 (2)

My eldest recently packed up, stuffing her car to the roof, and drove off to university. Instead of living in the dorm this year, she and some other ladies are renting a house together. And that means they have to clean it.

My daughter is sensitive to the harsh chemicals found in typical cleaners. And she can’t afford the steep price of most commercial green cleaners.

So I am making her a starter kit and recording the ingredients for each cleaner so she can make more when it runs out.

You know that old saying, “Give a man a fish and he’ll eat for a day. Teach him how to fish and he’ll eat for a lifetime”? This is kind of like that. She’s learning how to do this the cheapest way possible. All the ingredients came from the Dollar Store.

I thought I would keep things small and compact for her. This whole thing is small enough for her to tuck away under her bathroom sink.

In this small basket she has gloves, sponges, magic erasers, a micro fiber duster, a small broom and dust pan, cleaners for almost any job, and a cute ducky scrubber.

DSC_0782

Best thing is that everything (including the ingredients such as peroxide, liquid soap, and lemon juice) were between $1.00-$2.00 each. The basket I already had.

So this all came out to around $17!  There is still plenty of the soap, lemon juice, and peroxide left over to make several more batches.

Along with the cleaners I made, I had to add something with more power. I am her mamma after all. You never know when a nasty cold will sweep through the house.  Or swine flu.  Or a zombie apocalypse. I can’t help but think of every possible scenario (ok,..maybe I have seen every episode of The Walking Dead. At least once).

What I am talking about is the cleaner used for generations. It cleans house like nothing else. Dettol. It will kill any germ or zombie out there. Back in the olden days, when people bathed once a week, mothers actually put this stuff in the bath water. Because they only bathed once a week.

It’s potent stuff. But it gets things CLEAN. And it even treats cuts or nasty pimples. A little goes a long way. So I have filled a small spray bottle.

DSC_0786 (2)

If you want to commit to shunning commercial cleaners, you will need to use lots of elbow grease. And good ‘cleaning house’ music. Yup, they have a Songza playlist for that.

Make your own cleaners. Not just to save money. Because as it turns out, most commercial brands labelled green, aren’t that green after all. Or they aren’t that effective. Here is an eye-opener of an article on top selling ‘green’ cleaners by Adria Vasil, if you care to read :

All-purpose-cleaning-640x762

I mixed my batches to yield 1 cup each of cleaners. That was all her small spray bottles would hold. You can triple these recipes to fill most spray bottles.

General Gentle Cleaner:

1 cup of water +  ½ tsp liquid soap + 3 drops essential oil (optional).

This is for light cleaning of surfaces. A few drops of essential oil, like lavender, or orange can be added to make it smell nice (lavender also has antibacterial properties). For scrubbing power, sprinkle the surface with a bit of baking soda before spraying. If some grit is left on the surface, respray and wipe with towel.

Bath and Kitchen Disinfecting cleaner:

½ cup water + ¼ cup hydrogen peroxide + ¼ cup lemon juice.

Peroxide kills germs. This, lemon juice, and water is all that’s needed in kitchens and baths.

* A natural cleaner for toilet bowls (which I did not make) is a 2 step method. First, spray toilet and bowl with a mixture made from 1 cup distilled white vinegar, 1/2 cup water  and several drops of  essential oil (optional-for pleasant smell). Leave sit for several minutes, then shake about ½ cup baking soda into bowl and scrub. If you don’t want to use commercial toilet bowl cleaner (which has hydrochloric acid and bleach), then you will have to do this at least twice weekly if you don’t want your toilet getting gross.

Degreaser:

½ cup lemon juice + ½ cup water, + 1 tsp liquid soap.

Good for grimy surfaces in kitchen or shower stalls. Lemon juice, coupled with soap, is effective at cutting through grease. Sprinkle with baking soda and then spray. If you have burnt spots to contend with, you can sprinkle on table salt for more scrub power.

For really nasty pots, heat some vinegar and pour in, letting it sit an hour before scrubbing.

Laundry stain remover:

1 part liquid soap + 1 part hydrogen peroxide.

DSC_0784 (2)

Peroxide is a safe alternative to chlorine bleach and also loosens dirt. It’s color safe as well. The dish detergent cuts through oil based stains. You use 1:1 ratio of peroxide and liquid soap such as Dawn dish soap. Dawn is not a natural soap. If you want to be totally green, you can purchase a pure liquid castile soap like Bronner’s brand.

Let mixture sit on your stain for about an hour, gently scrub by rubbing fabric together, toss in washer and launder as usual.

Zombie Killer:

Definitely not green, but sometimes you need a powerful germ killer. This is it.

Image from Google search

Image from Google search

Dettol is concentrated and must be diluted with water. Use a 1:20 ratio solution by mixing 20 ml of Dettol with 400 ml of water. **This is an antiseptic, so keep away from pets and children**

Alternatively, a spray bottle of alcohol works too

Here is one final tip: when cleaning with vinegar, use it as a ‘chaser’. If you mix vinegar with soap, it (being an acid) cancels the effectiveness of the soap. Use vinegar after the initial cleaning. Also, vinegar kills 80% of germs. Almost as effective as peroxide.

But neither will kill zombies.

: Lena’s Paella

Lena's Paella

Something wonderful happened this summer. Even though we didn’t do any travelling we managed to experience a bit of Spain.

That bit was in the form of a very fun and lovely lady named Lena who came to visit us from Torrevieja.

The really cool thing is Lena is a distant cousin and this was the first time meeting. We share a great grandfather going back 5 generations. We met up through a mutual cousin on a genealogy page on social media.

We had the pleasure of her staying with us for a few days in June. She seen the best of Nova Scotia and made an extended family after meeting several of her cousins.

She is a fire cracker and one of the most authentic people I have met. No pretenses. No holding back. How fortunate she is this way, as it allowed me to get to know her despite our short time together.

During her stay she made us this beautiful Paella, which she explained translates to “for her”. Paella is a traditional fishermen’s dish. It was made with the part of the catch the fisherman would set aside for his wife.

She stuffed ours full of lovely seafood. If you want, you can also add sausage, such as chorizo.  There are variations to this dish depending on the region, so use what you like or have available.

** You cook paella in a special paella pan. They are large and shallow. I didn’t have one. I had to use a large wok. You can try it in a large pot if that is all you have**.

This is adapted from Lena’s recipe. It makes a lot! It fed our dinner party, so enough for 8-10 servings.

paella

Ingredients:

1 green bell pepper, chopped

1 red bell pepper, chopped

200 grams  prawns (completely peeled or peeled with tail on)

200 grams fish (it should be a firm fish. We used haddock)

1 lbs mussels

2 plum tomatoes, chopped

1 tsp salt

2 minced garlic cloves

Pinch saffron threads

½ tsp smoked paprika

¼ tsp cayenne pepper (or double if you like more heat)

½ tsp each dried oregano and rosemary

4 cups rice (round grain) Arborio or Bomba

8 cups chicken or fish stock

½ cup white wine

A little oil

Method:

Heat the oil in a paella pan until hot. Add the peppers, pinch of salt. Cook for a few minutes until softened a bit

Add the tomatoes and cook for a few minutes. Add the garlic, saffron and spices. Saute for a minute, mixing the tomatoes, peppers, and spices well.

Add the wine and stock. Bring to a boil. Add fish, stir, and cook briefly (about 2 minutes) before adding rice.

Turn down heat just to simmer.

As paella simmers for the first 10 minutes, always make sure the liquid is level to the rice, adding water if needed. In the first 10 minutes, stir a couple of times, and then leave it alone! (Lena told me this was important as my instinct was to stir often to avoid burning). Paella will dry and burn slightly on bottom and this is okay…infact, they like to nosh on that part in Spain.

Simmer until rice has absorbed the water and rice is al-dente on top.

Give a gentle stir. Take off heat , cover immediately and let sit for 15-20 minutes. It will continue to cook gently if left undisturbed.

Wedge a lemon and serve along side .

Lena suggests having this with sangria…which she also made!

sangria

: Taste of Singapore – Fish Ball Soup

DSC_0944 (2)

My sister in law made me my first bowl of fish ball soup. Ever since, I have been in search of a good bowl of this soup.

Recently my niece in Singapore posted a picture of this yummy soup on Facebook. She helped translate some of the spices for the soup base. I made up my mind I had to try and make this the only way for it to taste good. From scratch.

Many years ago, I purchased frozen fish balls from a market in Halifax. I tried making the soup with them… big mistake. I try to avoid imported fish products since that experience.  Fish just does not travel well.

This time, I am making them myself.

Mackerel is a popular choice in fish ball recipes. But I couldn’t get fresh mackerel.

I decided haddock will make a fine substitute. It has a mild taste (my preference), it can be flaked into a fine texture, and it’s light- not oily. This will help make for bouncy fish balls. What I mean by that is a good fish ball needs to be springy/bouncy when you bite into it.

You will need a food processor to make the fish balls.

DSC_0891 (2)

You will also need some Asian greens to go into your soup.  I found Choy Sum at the Asian market. This was the Tian Phat Asian grocery in Halifax. The customer service was a bit lacking but this place is packed to the rafters with (mostly Chinese) food and housewares. They also had some nice Japanese tableware and prices were reasonable.

Sorry, back to topic…If you don’t have access to an Asian market you may be able to find a similar green called Broccolini at a regular grocery store. It’s a hybrid of the choy sum. Kai-Lan is basically the same. If you can’t get either, you could substitute baby spinach. Whatever you chose, it should be slightly bitter.

DSC_0913 (2)

The noodles I used are made from the starch of mung beans. They go by different names like cellophane noodles, glass noodles, or mung bean noodles. Not to be confused with rice vermicelli which is also popular in Asian soups.

DSC_0906 (2)

The noodles come in multi-bundle packs. I used 3 bundles.

As for how to make those springy fish balls, I stumbled upon this lady’s blog post on how to achieve perfectly bouncy balls. I ask you take a look at her detailed post, because as a native Singaporean, she knows exactly how the old Aunties do it. It’s also an interesting and entertaining read. As she explains a  ‘smack down’ method of getting the fish paste to bounce, she says, “60 slaps later, you will be rewarded with fish paste that quivers seductively when poked”. That was funny and reason enough to try making them.

Another blogger instructed only 40 slaps onto the board…if that makes you feel less intimidated. It didn’t work for me either. Thankfully I found out I didn’t need to be so brutal on my fish to get it to quiver. This is how your fish paste will look…

DSC_0895 (2)

Fish ball Ingredients:

500 grams fish fillets (haddock or mackeral, yellowtail, etc)

1/2 tsp sea salt

1/4 tsp ground white pepper

2 tsp rice flour

50 ml cold water (to add bit by bit during processing)

Carefully remove any bones or skin. Chop then place fish in food processor (or blender if you don’t have one) and pulse, adding water a bit at a time, until smooth (but not too wet).  I processed mine in batches, otherwise I would have had a huge ball of paste jamming up my food processor.

Here is where I took a HUGE short cut. The blogger stated she slaps her minced fish down 60 times (!!!!) on a counter to get it to the ‘wobbly’ paste consistency required. Well, I noticed my processed fish had reached that point without having to do it the old fashioned way. Halleluiah!

If you want to do it the old fashioned way, here is how it’s done: Plunk your finely minced fish into a bowl. Taking a handful at a time, slapping the paste down onto a cutting board several times (40-60 or somewhere in between). It will start to come together visibly (should wobble a bit).  And you will most definitely have a headache, smell for days, and acquire sore arms!

Once your paste is wobbly, whichever method you used, place your quivering paste back in bowl and refrigerate for an hour.

While fish paste is chilling, prepare the soup ingredients.

Soup Ingredients:

1 litre chicken stock

1 litre water

2 tbsp soy sauce

1 slice ginger  (thumb tip size)

1 shallot

2 garlic cloves, sliced

1 spring onion, thinly sliced (for garnish)

1 chili pepper, thinly sliced (half for soup, half for garnish)

1/2 tsp ground coriander

1/4 tsp white pepper

(Muslin tied bouquet garni: 1 inch chunk of cinnamon stick, 1 star anise, ½ tsp fennel seeds, 3 crushed cardamom)

1 cup choy sum, sliced in 1 inch strips

3 small bundles of mung bean noodles (glass noodles)

Wash and chop greens (leaves only). Set aside.

Grind shallot, half chili, garlic, ginger, and a few drops water into a paste. Set aside close to the soup pot.

Slice spring onion, coriander, and half remaining chili for garnish. Place in serving dishes, cover with plastic wrap, and set aside.

Prepare bouquet garni and dry spices. Set aside close to the pot.

DSC_0921 (2)

DSC_0926 (2)

Just before taking out the fish paste: Prepare mung bean noodles (aka glass noodles) as per package instruction, rinse with cold water, cover, and set aside. Or, if you have a cooking partner, they can prepare noodles while you prepare the balls.

Take out fish paste from fridge, and roll them into balls (1 inch or slightly bigger), quickly setting them in shallow pan or large container. Wet the bottom of the pan with a bit of water to prevent sticking (without letting the balls soak in water- just enough water to wet the bottom). You should get approximately 20 fish balls from the mix.  Set aside.

DSC_0929 (2)

In large pot, over medium heat, heat sesame oil and briefly fry ginger-chili-garlic-shallot paste, just until fragrant. Pour in the chicken stock, water, and soy sauce. Drop in the bouquet garni. Raise heat to high and bring to boil.  Let boil for 10 minutes.  Then turn off the pot, let cool slightly. Remove bouquet garni from pot and discard.

** This next step is optional: To get my broth fairly clear and free of floaty shallot or chili bits, I poured it through a fine mesh strainer into a second pot. It just makes the broth prettier and it will prevent any chili bits from irritating my kids throats.  If you skip straining the broth, you did not need to turn the soup off.**

While at a boil, add fish balls. Reduce heat to simmer for 5 minutes. They should float to the surface when cooked. Now add the greens. Cook for 4-5 more minutes. Add the glass noodles during the last minute of cooking.

Ladle into bowls and serve with optional condiments.

DSC_0952 (2)

Not gonna lie…there is a lot of work to this soup. But the cooking portion of this recipe is quick. I may not make this often, but I will make it time and again. The aroma and taste reminded so much of being in Singapore!

DSC_0954 (2)

DSC_0957 (2)

And yes, my fish balls achieved bounce. I hope it wasn’t just beginner’s luck!

: NOT Grandma’s Blueberry Grunt

DSC_0824

Blueberry Grunt has a funny name and a long history here in Nova Scotia.

It’s several generations old and one of the simplest desserts to make. The “grunt” in its title, is believed to come from the sound produced while the sauce bubbles and the dumplings give off an almost..um… rude noise.  They may have called it Blueberry Toot. But Blueberry Grunt it is.

When we were kids, on summer weekends we’d head to the family cottage in Blue Mountain, named for it’s blueberry fields. Here in the Annapolis Valley, we get high bush blueberries. But my favorite will always be the wild field blueberries that grew in back of our cottage.

I have very fond memories of my dad making homemade tin rakes and taking us kids out to the fields to rake the blueberries. We would come back looking like smurfs and it would take days to get the berry stain out from under our nails. We ate them by the handfuls. We ate them on cereal. We ate them with cream. And we ate them stewed with dumplings, better known as grunt.

My favorite picture from childhood is one with the whole gang of us, back from the field, with buckets and buckets of berries. I was about 8 years old and wearing a Donny and Marie Osmond hoodie (that might give away my age). My baby sister who was supposed to be saying “cheese” for the camera couldn’t stand the temptation. Just as the shutter clicked, she was caught, buried up to her elbows, with a big blue-stained-teeth grin.

DSC_0816

My blueberry grunt follows the traditional recipe with the exception of adding cinnamon and custard to the mix. You don’t need either, they are not a requirement. But I find the custard gives the sauce a velvety texture and helps cut a bit of the acidity in the berries. The cinnamon just adds a subtle spice flavour.

Some would rather stick to the bare-berry recipe. And there is certainly nothing wrong with that. As far as simple dessert recipes go, this is my favorite.

Adding the blueberries to the water and custard mixture.

Adding the blueberries to the water and custard mixture.

Sauce is bubbling and dumplings are cooking

Sauce is bubbling and dumplings are cooking

Sauce Ingredients:

2 pints blueberries

1 cup water

1 cup sugar

1 tsp cinnamon

2 tbsp custard powder

Dumpling Ingredients:

2 ½  cups flour

4 tsp baking powder

1 tbsp sugar

½ tsp salt

2 tbsp cold butter

About ½ cup milk (or enough to achieve a soft dough)

Method:

Make dough for dumplings: sift flour, salt, sugar, and baking powder in a medium mixing bowl. Cut in butter until crumbly. Slowly add milk and mix in just until a soft dough forms. Don’t over work it. Set aside.

Make sauce: In a large pot, whisk custard with water over medium heat until powder dissolves. Add the sugar, cinnamon, and berries and continue to stir frequently until it just starts to bubble. With a spoon, drop in big clumps of dough all around the pot and in the center. Turn heat to low and cover the pot. Simmer for 15 minutes until dumplings look cooked.

Serve warm by placing a piece of dumpling on plate. Spoon on the sauce. Eat just like this or, as I would suggest, with a scoop of vanilla ice cream.

Or, you could serve on top of a dollop of warm custard and top with ice cream (my personal favorite).

A word of caution… My dad loved to tell about the time a relative (whom I will not name) came to visit. My mom made a huge pot of blueberry grunt. My mystery relative had a few helpings before they proceeded on their long trip home. Let’s just say they had to make several stops!

I would suggest that copious amounts of berries and long road trips don’t go well together. My dad always laughed when he told that story and ended it “…and that’s why they (really) call it blueberry grunt”.

I can still hear my dad’s laugh. Good times.

: Moroccan Grilled Chicken and Cous Cous Stuffed Peppers

grilled moraccan chickenRecently, a loved one had a serious health scare. Eating healthier is one of the changes she will have to make for a better quality of life.

We all want to be here to enjoy our loved ones as long as we possibly can.

Changing the way we eat is often intimidating and overwhelming. I think it’s because we have tried and true favorite foods that make us feel happy and satisfied. For me it’s chocolate and mashed potatoes with gravy (not all together).  There is nothing wrong with either now and then, but it doesn’t have to be my go to comfort food.

I, like my loved one, just have to find other tasty foods that please our taste buds but are also good for our heart.

You don’t need chicken baked in it’s skin to get moist, juicy chicken. Yogurt and spice marinade can result in amazingly delicious chicken!

Using smaller amounts of carbs, like cous cous, to stuff into colorful veggies is a good way to cut back, yet add nutrition and fibre. That’s healthier than a mountain of mashed potatoes on your plate.  And less boring.

So this recipe is for her. And me.

Though I made enough for my family, I’ve broken the recipe down to 2 servings. That way she can store half away to eat the next day.

The chicken can be grilled on an indoor grill or BBQ.

Indoor grilling tips: before placing breasts in marinade make sure they are pounded to around 3/4 inch. Do not place chilled breast directly on the heated grill, take it out of fridge and let come to room temp before grilling (about 15 minutes prior to grilling). It takes 12-15 minutes to grill a chicken breast on an indoor grill between 375-400 degrees Fahrenheit (depending on thickness of breast).

BBQ grilling tips: It is crucial to even out the thickness of the breast so it cooks consistently. Pound it out to around 3/4 inch. Have the grill clean and rubbed with oil. Grill at around 400 degree Fahrenheit, a few minutes on each side until golden.

DSC_0757

Chicken Ingredients:

2 boneless, skinless chicken breasts

1/4 cup extra virgin olive oil

1/8 cup chopped scallions (white part only)

1/8 cup fresh parsley

1/8 cup fresh cilantro

1 clove crushed and minced garlic

1/2 cup plain yogurt

1 tsp each cumin, paprika

1/4 tsp turmeric

Pinch cayenne

Method:

Mix all ingredients in a small bowl, except chicken. Place chicken breasts in a medium Ziploc bag and spoon in the yogurt marinade. Seal bag and squish marinade all around the chicken. Chill in fridge for 2-4 hours before cooking. Take out of the fridge and let stand until it is near room temperature. Grill using the “grilling tips” above. * Discard any marinade left in bag.

Stuffed Pepper Ingredients:

2 bell peppers, halved and seeds scraped out.

1/2 chili pepper, seeds scraped, minced (optional)

1 small shallot, diced

Half a box of prepared cous cous (or enough for 2 people)

Extra virgin olive oil for drizzle

shallots and peppers

Method:

Clean and dry peppers. Drizzle with olive oil and grill face down in 375 degree oven. It will take 20 minutes for peppers to cook. Meanwhile, you can make cous cous and begin grilling the chicken.

In a small pot, sautee shallot and chili until soft. Then, prepare cous cous in same pot (make sure you fluff with a fork once it is done). Set aside, covered, to keep warm.

Remove peppers when they are soft. Flip over carefully with tongs and fill each with a quarter of the cous cous mix. Sprinkle with some chopped parsley.

Serve 2 pepper halves with each grilled breast.

cous cous stuffed bell peppers

morroccan chicken breast

: Creamy Potato Salad

DSC_0675

Potato Salad has been my favorite summer side dish since I was a kid.

I never met a starchy vegetable I didn’t like. Potatoes are the most versatile and satisfying staple in my kitchen. We like them baked, roasted, fried, and mashed…but for me, nothing beats a potato salad, eaten al fresco, on a nice summer’s day.

DSC_0669

If you are travelling with that potato salad, or if especially hot outside, consider swapping the mayo for Greek yogurt. Its just as creamy if you add a splash of olive oil with it.

DSC_0655

Ingredients:

3 pounds potatoes, peeled and boiled

1/2 cup corn kernels

1 cup tomatoes, chopped

1/3 cup red onion, diced

1/4 cup fresh dill, chopped

1/4 cup celery, diced

1/4 tsp ground paprika

1/2 tsp dried thyme

1 tsp salt

1/2 tsp ground black pepper

1 tsp honey

1 tsp balsamic vinegar.

1 cup Greek yogurt

1/2 cup mayonnaise

Method:

Boil. rinse, and cool potatoes. While cooling, prepare other ingredients. Prepare dressing by mixing mayo, yogurt, vinegar, sugar, and all other spices in a bowl. In a very large bowl, place in the cooled chopped potatoes, and all other prepared veggies. Add the dressing and toss gently to coat. Cover and chill at least 2 hours before serving.

This will feed a large family gathering, as a side dish.