Also, THE PACKERS WON LAST NIGHT! This green potato salad is the closest I have for a festive recipe right now. But be on the lookout for some great appetizers during this season!
I love barbecues. Grilled meat, fattening dips, fruity desserts, creative salads, and (best of all) CONSTANT SNACKING! Right up my alley. When I got back from Costa Rica, my grandmother had a huge family barbecue to celebrate my homecoming. I asked my mom what supplies she had to make a dish and she pointed to a sack of red potatoes and celery. She said that she figured we could just make potato salad. An overwhelming feeling of disappointment set in...
I do NOT like potato salad. Now, don't get me wrong, I'll eat it if it's all that's around. But with all the food at a barbecue, potato salad is the one thing I skip on to make room for everything else. There's a couple reasons for this. I don't particularly like mayo. Maybe a little on a sandwich if it has a special flavor (pesto, chipotle, cranberry, garlic, etc) and if there's no mustard around. I really don't like mayo on a hot day. For some reason it just doesn't sit well in my stomach. Also, I generally think potato salad is really boring. Most of the time it's pretty flavor- and colorless and you can't really eat it any other way but by itself. Lame.
Well I was not going to be caught dead bringing a lifeless potato salad to a party meant to celebrate me. So I hunted through my mom's cabinets and found some goodies. I found: pine nuts, pesto, red pepper, onions, and eggs. And those became the additional ingredients. I think that my creation turned out pretty darn good! It was definitely more flavorful than a traditional potato salad and had a variety of textures. The only two negatives were: I did have to use some mayo because the potatoes were a little dry and some people were initially freaked out by the green color. I just stood by the bowl and hassled people to try it until they put a little scoop on their plate. Even the pickiest eaters went back for seconds! Give this new twist on an old favorite a try!
NOTE: This recipe makes a TON! Good thing it turned out well because my mom and I were eating it for a week straight.
- 2 lbs of red skinned potatoes, quartered and boiled until tender
- 1 red pepper, chopped
- 1 red onion, chopped
- 1/2 bundle of celery, chopped
- 6 eggs, hard boiled and chopped
- 1 cup of pine nuts (or however much you like)
- 1 1/2 jars of pesto
- mayo (add until it's at your desired consistency)
- Start a large pot of water to boil. When boiling, add potatoes and cook until tender (about 30 minutes).
- While potatoes are cooking, chop red pepper, onion, celery, and hard boiled eggs and put in a large serving bowl. Add pine nuts.
- Drain potatoes. Let cool for about 10 minutes. Add to the bowl.
- Add the jars of pesto. Mix. Add mayo a little at a time until the salad is at the desired consistency.