More foodie talk

[sarahmichigan]

I don't normally like fried eggs that much (prefer scrambled or omelets) but THIS recipe looks delicious!

http://www.eatingwell.com/recipes/pocket_eggs.html?utm_source=EWHNL

So, I went ahead and made my potato salad last night, and it turned out a little lighter on the dill and heavier on the mustard than I meant, but it was still good.

Question: For those of you who put celery and/or radishes in your potato salad, do you put them in raw? Boiled? Blanched? I put radish and celery bits in the boiling water the potatoes were in for just the last one minute of the potato boil time, and I thought they were just about perfect in texture.

Also, to go with the potato salad, I made myself some open-faced veggie and cheese sammiches. I took two pieces of good multi-grain bread and spread them with a mixture of salad dressing and spicy mustard. Then, I topped this with pieces of red bell pepper that I'd pre-roasted in the toaster oven with a bit of canola oil and a sprinkle of salt. On top of that went fresh basil leaves. On top of the whole mess went thin slices of Swiss cheese, and then I toasted them in the toaster oven until the cheese was melty and kept all the other ingredients from sliding around too much. It turned out quite yum!

the only downside was that the sammiches were so filling I had little room left over for potato salad. However, that just meant I got to tote some to work to nosh at lunch today as well.

Comments

[jojomojo.livejournal.com]

I use raw celery, but then I like a bit of crunch :)

[sarahmichigan.livejournal.com]

Even with them blanched a bit, they were still pretty crunchy. Mushy is no good. :)

[aiela.livejournal.com]

I don't put either into my potato salad, but I put them both raw into my tuna macaroni salad.

[sarahmichigan.livejournal.com]

That sounds good!