Society

Look ing for something different? Here’s a couple of tubular treats

Tangy Dill Potato Sala d

ING REDIENTS: 3 pounds new potatoe s, scrubbed and quartered;

1/ 2 cup Italian- st yle salad dressing; 3/ 4 cup mayon - naise ; 1/ 2 cup chopped green onions ; 4 teaspoo ns chop ped fresh dill; 1 teaspoon Dijon mustard; 3 teaspoon lemon juice; 1 teasp oon pepper DIRECTI ONS: Bring a large pot of water to a boil. Add potatoes, and cook for about 10 minu tes, or until tender. Drain, and set aside to cool. Meanw hile, in a large bowl, stir together the salad dressing, mayonnaise, gre en onions, dill, mustard, lem - on juice, and pepper. When the potatoe s are cooled, st ir into the bowl until coated. Refrigerate for a co upl e of hours to blend flavors before serving.

Spicy Sweet Potato Salad

ING REDIENTS: 2 sweet potatoes 1 poun d red potatoes; 1 pound potatoe s; 1 large red onion; 2 teaspoons salt; 4 clove gar lic, minced; 2 jalap eno pepper, seed ed and minced; 1/ 4 cup fresh lemon juice; 1 cup mayonnaise;

1 tablespoon curry powder; 1/ 3 cup chopped fresh parsley; 1 teasp oon freshly ground bla ck pep per DIRECTI ONS: Wash, pierc e with a fork, and micr owave the sweet potatoe s and Yukon Gold potatoes unt il tender. Boil the red potatoe s in sa lted water until tender. Do not overcook the potatoe s, or they will not hold up in the salad. Drain red pota - toes and chill all three types overnight. Peel th e sweet potatoes and Yukon Golds, and dice into 1/ 2 inch cubes. Cut red potatoe s into four ths. Place all potatoe s into a large bow l. Slice red onion thinly and pla ce into a cola nder. Sprinkle the salt on the onion and let it sit in the colander for 30 minutes to drain. Squeeze onion to rem ove excess water, and add to the bowl wi th the potatoes. Mix in the ga rlic, jalapeno, lemon juice, mayonnaise, cur ry powder, parsley and pepper, and chill until ready to serve.


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2011-12-22 digital edition



The burn ban for Milam County has been lifted. Burning is always prohibited in the county's municipalities.


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