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Recipe corner: Red Potato Salad

From Kelli BoniferAdair County Extension Agent for Family & Consumer Sciences

Salads are year-round favorites and can be made light or heavy as your taste dictates. Make a meal of salad or enjoy it on the side.

Salads are refreshing and come in all colors, shapes and sizes. Salads are in season all through the year. Some salads are light, some salads are hearty and filling. A salad means many things to different people. It can consist of torn lettuce with a few vegetables added such as carrots, broccoli, celery or cauliflower or a congealed salad with fruit. Some folks like chopped vegetables in a dressing. There are many ways to enjoy salads.

A salad can be a complete meal in itself. Adding meat and cheese to a lettuce salad makes it a "chef" salad. Chef salads are good meals in the summertime because you don't have to heat up the kitchen to prepare a meal. Stuff a tomato or green pepper with your favorite tuna or chicken salad. You have made a simple delicious main course. Low-fat dressing makes the salad lighter and healthier.

Fruit salads add sweetness to any meal. Combine your favorite fruits. It is your choice if you use a dressing. Many fruits are naturally moist and tasty and thus don't need an additional dressing. Fruits used in salads can be fresh, frozen or canned. Fruit salads are in season all year. In the wintertime add fresh bananas, apples and/or oranges to canned or frozen fruit. You can't go wrong with fruit.

Most cooks have their favorite potato salad recipe -- plain or fancy. For a change, try this Red Potato Salad:

Red Potato Salad

3 pounds red potatoes
1 chopped white onion
3 chopped celery stalks
2 tablespoons sweet relish

Dressing: 8 oz. Italian dressing

1. Wash hands and all surfaces.

2. Rinse and scrub potatoes under running water to remove any dirt.

3. Cover potatoes with fresh water and boil in pan until tender. Do not peel skins. Allow potatoes to cool.

4. Cut potatoes into cubes and place in large mixing bowl.

5. Add onion, celery and sweet relish.

6. Lightly mix the ingredients.

7. Add dressing and toss lightly to coat ingredients.

8. Chill until ready to serve.

Makes 6 servings at 57 cents per serving. 240 calories per serving; 50 calories from fat; 5g fat; 420mg sodium; 4g dietary fiber; 3g protein.

--- You can reach Kelli Bonifer, County Extension Agent for Family & Consumer Sciences Adair County Cooperative Extension Service, at P. O. Box 309 Columbia, KY 42728 PHONE: (270) 384-2317 FAX: (270) 384-9167, or Email: kbonifer@uky.edu---

Healthy Lifestyle advice is sponsored by Westlake Regional Hospital, an acute-care, JCAHO-accredited hospital serving Adair County since 1980. For more information, phone 270-384-4753 or visit the Westlake website by clicking on the IOP logo in the top right corner of this web site, or going to http://www.westlake-healthcare.org.


This story was posted on 2003-07-13 21:07:46
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