POTATO SALAD (HOMEMADE) RECIPE

INGREDIENTS

• 2 3/4 pounds sweet potato or baby red potatoes scrubbed 
• Kosher salt
• 1/2 cup mayonnaise
• 2 tablespoons distilled white vinegar 
• 2 teaspoons Dijon mustard 
• Freshly ground pepper 
• 2 scallions,thinly sliced
• 2 tablespoons chopped flat-leaf parsley 
• 1 celery rib, cut into 1/4-inch dice
  

PROCEDURES

• In a large saucepan, cover the potatoes with cold water and season the water with salt. 
• Bring to a boil over high heat and cook the potatoes until tender, about 15 minutes. 
• Drain and let stand until cool enough to handle, about 10 minutes. 
• Meanwhile, in a large bowl, whisk the mayonnaise with the vinegar and mustard and season with salt and pepper. 
• Stir in the scallions, parsley and celery.
• Halve the potatoes crosswise and fold them into the dressing. 
• Serve warm or at room temperature.

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AFGHAN SALATA

INGREDIENTS

• 2 medium size tomatoes, diced
• 2 Persian cucumbers or 1 regular cucumber, peeled and diced
• 1 small red onion, diced
• ½ cup fresh cilantro, chopped
• ¼ cup fresh squeezed lemon juice
• 1 teaspoon salt
• ½ teaspoon ground black pepper
  

PROCEDURE

• Place all ingredients in a bowl and mix well.
  

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INDONESIA ACER SALAD

INGREDIENTS

• 1/2 cup water
• 1/2 cup white vinegar
• 1 slice ginger root, crushed
• 3 1/2 tablespoons sugar
• 3 teaspoons salt
• 1 yellow onion, thinly sliced
• 5 cups cabbage, thinly sliced
• 1 cup carrot, finely shredded
• 2 cups cucumber, thinly sliced
  

PROCEDURES 

• In salad bowl combine first five ingredients. 
• Add vegetables. Toss thoroughly and refrigerate at least one hour.
  

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CAPRESE PESTO PASTA SALAD

INGREDIENTS

• 1 1/2 cups rotini pasta 
• 3 tablespoons of pesto
• 1 tablespoon olive oil 
• 1/4 teaspoon of salt
• 1/4 teaspoon granulated garlic
•  1/8 teaspoon ground black pepper 
• 1/2 cup halved grape tomatoes
•  1/2 cup small (pearlini) fresh mozzarella balls 
• 2 leaves fresh basil leaves, finely shredded 
  

PROCEDURES 

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat.
•  Fold in tomatoes, mozzarella, and fresh basil.
  

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PANZANELLA RECIPE

INGREDIENT

•  1 (12- to 16-ounce) loaf artisan bread (8 to 10 very full cups)
• 2 to 3 large heirloom tomatoes (3 pounds, about 8 cups chopped)
• 1/2 large cucumber
•  1 medium red or yellow bell pepper
• 1/2 medium red onion
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon salt Pepper, to taste
• 1/2 cup thinly sliced basil.

    PROCEDURES

• Place tomatoes in a colander set over a bowl and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally, while you toast the bread. Drain for a minimum of 15 minutes

• Meanwhile, preheat oven to 350°F and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons olive oil. Transfer to a rimmed baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.

• Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink. Add shallot, garlic, mustard, and vinegar to the bowl witpepper.to juice. Whisking constantly, drizzle in the remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper

• Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.

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