Issues → May/June 2007 → Food →
June Menu
(page 2 of 2)
Find Similar Recipes
- By Category
- By Course
Pesto Potato Salad
Potatoes Recipes | Salads Recipes
Yield: 6 to 8 servings
Tired of the same old slaws and salads? Treat your family and friends to this new twist on an old favorite at your next picnic.
- 6 large potatoes, quartered, cooked, and drained
- 4 hard-boiled eggs, peeled and chopped
- 3/4 cup chopped celery
- 1/3 cup pitted chopped black olives
- 1 cup mayonnaise
- 1/2 cup pesto, prepackaged or homemade*
- 2 tablespoons prepared mustard
- salt and freshly grated pepper, to taste
- 4 slices cooked bacon, crumbled
- 1 small red onion, thinly sliced
Peel and dice potatoes and combine with eggs, celery, and olives. In another bowl, mix together mayonnaise, pesto, and mustard. Pour dressing over salad and toss gently until well blended. Salt and pepper to taste. Arrange crumbled bacon and onion rings on top.
*Pesto: Blend together at high speed 2 packed cups fresh basil leaves, 1 to 2 large cloves garlic, 2 tablespoons grated Parmesan cheese, 1/2 cup olive oil. When thoroughly blended, add 1/4 cup pine nuts and blend for 15 seconds more.
Find Similar Recipes
- By Category
- By Course
Deep-Dish Strawberry Rhubarb Pie
Pies and Pastries Recipes | Fruit Recipes
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1-1/2 cups sugar
- 2 cups strawberries, halved
- 2 cups diced rhubarb
- 1 tablespoon butter
- pastry for a 1-crust pie
Blend cornstarch, salt, and sugar. Add to fruit and mix. Place filling in deep 8-inch pie pan, heaping center of filling slightly above top of pan so that it will support pastry. Dot with butter. Moisten rim of pan. Roll pastry, cut several gashes in it, and place over filling. Trim edge -- leaving 1/2-inch margin beyond edge of pan. Turn margin over and flute edge of crust, pressing firmly to pan. Sprinkle lightly with sugar. Bake in hot oven (425 degrees F) until crust is browned and rhubarb tender (about 30 minutes).
Reviews by Readers
I liked this pie, I would add 2 cups sugar next time, seemed too tangy with just 1-1/2 cups. – Reviewed by Paul Belliveau
Yummy! - but make it even simpler by using a Bisquick shortcake-type crust on top - and add raspberries as well as strawberries! – Anonymous Review
Very tasty with lots of fruit. – Reviewed by Phyllis Williams
Tastes as fresh as the fruit used to make the pie. My family raved about it and begged me to make another pie as soon as possible. – Anonymous Review
Find Similar Recipes
- By Category
- By Course
Reader Comments
Registered users can add comments.
Registration is free, and just takes a moment.
Login or Register.