Potato Salad Recipe from Everyday Food

This is a potato salad recipe I've been making for over 6 years and have never posted here. Even though it is tabbed in my magazine, I'm kind of getting tired of looking through the first few years of magazines to figure out which one it's in.

Potato Salad with Sour Cream and Scallions
Everyday Food July/August 2005
Ingredients

• 2 pounds white new potatoes, quartered and cut into 3/4-inch chunks
• Coarse salt and ground pepper
• 3/4 cup reduced-fat sour cream
• 1/4 cup light mayonnaise
• 1/2 cup thinly sliced scallions, plus more for garnish (optional)
• 4 slices bacon, cooked and crumbled, for garnish (optional)

Directions

1. In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well.
2. Meanwhile, in a large bowl, whisk together sour cream and mayonnaise; add warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day.
3. To serve, season salad again with salt and pepper, if needed; fold in scallions. Garnish with bacon and more scallions, if desired.

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Homemade Popsicles

The popsicles shown on this blog look so yummy! The post has a pdf recipe for a few recipes that come from the book "Jam It, Pickle It, Cure It: And Other Cooking Projects" by Karen Solomon. Looks like a good book to have.

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Gazpacho

I have never made this but heard it was a good recipe. I don't even think I've ever tried gazpacho! Cold soup just doesn't appeal to me but maybe it's great on a hot day? Recipe is from the Food Network site.

Gazpacho

• 1 hothouse cucumber, halved and seeded, but not peeled
• 2 red bell peppers, cored and seeded
• 4 plum tomatoes
• 1 red onion
• 3 garlic cloves, minced
• 23 ounces tomato juice (3 cups)
• 1/4 cup white wine vinegar
• 1/4 cup good olive oil
• 1/2 tablespoon kosher salt
• 1 teaspoons freshly ground black pepper

Directions

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

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