I just learned how to make this incredible spuds salad from a GG reader. The one pot potato Spanish salad from Ruby of Lowell is so tasty, I'd watch my back if I were in the bbq sides biz. This broad is one mad maker in the kitch. I mean that in the tastiest, zestiest way. Hint: Helman's makes an olive oil mayo perfect for summer recipes. Am I going to make you wait all weekend to learn how to turn this tangy salad around? Check out signature dish in Wed.'s Lowell Sun. BTW is today's Farmer's Market in Lowell a wash out?
Salad days are here
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I could not find this recipe on the newespaper's website. Do you have a link?
I called World PEAS Friday morning and was told that some of the Farmers' Market vendors would probably not show due to the heavy rain so I skipped it too - haven't yet been this year and was disappointed, since the Folk Festival pre-empted it the week before.
GG! It was wonderful meeting you in the flesh...and am so flattered that you liked my potato salad and my little garden! Can't wait to see the actual written out recipe on Wednesday! Thanks again!
Greygarious, the recipe will appear in Wed's paper.
Thanks, Ruby and GG for this summertime inspiration. How great to see your fresh version of a favorite seasonal dish. Will have to give your recipe a try -- looks like it would be both light and flavorful.
Ruby and GG, I looked for it online, but in vain. If there's a link, please share it....thanks.
http://www.lowellsun.com/slideshows
Just a sligh correction to the recipe...the achiote/annato seeds don't actually go into the potato salad. I make an infused oil with the seeds and add the oil to the salad, easy substition is to just add Extra Virgin Olive oil.