This is a wonderful salad to go with those burgers off the grill at your next backyard cookout or barbecue. It is easy to make and I have yet to meet anyone who doesn’t like it. It is also a different twist from the same old potato or pasta salad standbys. I first had this at one of our end of school year pot luck gatherings for the school staff and I liked it so much I snagged the recipe and have made it several times since. I find it is even better the next day after the flavors have had a chance to blend. Here is how to make it…
Boil up until just tender (10 to 15 minutes)
3 to 5 pounds new red skin potatoes washed and cut into bite size pieces Do Not peel. Be careful not to overcook your potatoes. You want them just fork tender but don’t want them to break apart or become mushy. When tender, drain and cool for about 10 minutes and then cover and refrigerate to chill for about 2 hours (they should be cold before finishing your salad)
Once your potatoes have chilled
2 cups cherry tomatoes sliced in half
2 cups baby spinach leaves torn
1 cup fresh mushroom pieces (optional)
1 heaping cup of crumbled cheese (I use cheddar)
1 - 2 medium cucumber(s) quartered and sliced (peel or not, as you choose)
1 onion slivered
1 medium green bell pepper seeded, quartered and cut into thin strips
2 stalks celery sliced thin
4 – 6 red radishes sliced thin
Toss all ingredients gently together with
1/3 to 1/2 cup Greek or Italian dressing (I prefer using the Greek dressing) Add more dressing and salt and pepper to taste.
Cover and chill until ready to serve.
Serve on a bed of mixed salad greens
Garnish with bacon bits (optional)
NOTE: If some of your guests are vegan just leave out the cheese and have it on the side as a garnish for those who choose to use it and do the same with the bacon bits.
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