I caught a recipe for Potato Salad with Green & White Beans on Serious Eats. The recipe, of course, was by Kristen from Cheap Healthy Good, whose site I raved about earlier today. It was a great spin on the same ol' potato salad:
Changes I made: Weighed out enough potatoes for 4 servings, not six; used 2 tbsp olive oil instead of 1/3 cup; 2 tsp of dried basil in place of fresh; used a can of green beans instead of messing with fresh ones (personally, I sometimes like the texture/flavor of canned green beans and thought they would go well with this dish anyway).
While I was working on that, Doug was putting together a shrimp salad, to be served on a baguette with guacamole:
He mixed:
- 2 servings chopped cooked shrimp
- 2 tbsp light mayo
- diced cucumber
- chopped red onion
- chopped celery
- little bit of Dijon mustard
- salt
- pepper
Doug mentioned how he wished he mixed a little Tabasco sauce with the shrimp salad before serving it up. I still poured a few drops on after the sandwich was made anyway and it was a really nice touch!
Loved the potato salad and looking forward to leftovers tomorrow. I'm thinkin' of adding some diced tomatoes and feta to it for a good lunch. It's pretty versatile and lends itself to all types of other mix-ins.
Great dinner! Back to our regularly scheduled Monday night TV programming. This gal needs to relax!
1 comment:
I love salads so much, especially this time of year! Your post makes me want to mix up a few different ones like you did. Mmm...
Post a Comment