Wednesday, April 4, 2012

Favorite Moosewood Salads

It was hard to choose just one recipe to post as my favorite from the salad section of the New Moosewood Cookbook. The recipes are so varied and unique!

Ultimately I chose something that was memorable and different for me: Kristina's Potato Salad. For years I have stuck with the same potato salad recipe that I store up in my noggin. It's pretty basic: potatoes, hard boiled egg, mayo, mustard, and pickles. Trying out the recipe allowed me to explore the other options out there. Be warned though, there is a lot of chopping for this recipe. Give yourself some time for all of the prep work!

Other favorite salads:
This is Thai Salad ... in which we enjoyed the best of both salad worlds: lettuce and potato! With a delicious peanut dressing!

Warm Salad! Once you get over the weird name (it took me a while) you can enjoy a nutrient rich, flavorful salad.  So green!

Lastly, Tofu Salad. Tofu and veggies marinated in a garlicky sauce. YUM!

Kristina's Potato Salad
Adapted from Mollie Katzen's New Moosewood Cookbook

6 medium potatoes (about 3 pounds), boiled until tender
2 hard boiled eggs, chopped
1 medium bell pepper, diced
3 to 4 finely minced green onions
1 small cucumber, minced
1 cup finely minced parsley
1/4 cup fresh minced dill
1 to 2 teaspoons salt (to taste)
fresh black pepper
1/4 to 1/3 cup cider vinegar
1 to 2 teaspoons dry mustard
1 to 2 teaspoons dry tarragon leaves
1 to 2 tablespoons prepared horseradish
1/2 cup mayonnaise
1/2 cup sour cream

Combine everything in a giant bowl, chill, and serve!

A Happy Taste Notes
When making this potato salad, be sure to gather all of your ingredients first. Use a clean cutting board and a sharp knife and go to town! There is A LOT of chopping but it is totally worth it.
If you don't like mayo or sour cream, you could leave out one, the other, or both. Without them, the potato salad will have a sort of vinaigrette on it, which sounds darn tasty to me.


  1. Made the Puffy Pancake from the "new classics" edition (is that the one you use?)... thought of you this morning.

    1. You are so sweet! I made your almond milk recipe over the weekend and I think of your every time I pour! It's amazing!

      The cookbook I use is different than the New Classics but I bet that one is fantastic too.

    2. Checking follow-up comments! :) I love that your milk of choice is almond. I like when people have their special favorites. New Classics is pretty good. I haven't made that much from it.

    3. Onto my second batch of almond milk! Finally fixed our blender, which hinder my production in the first week. This batch is much creamer. It's great! I am storing it in an unused glass french press, haha.