Tuesday, April 29, 2008

Kinda Healthy Tater Salad

Kinda Healthy Tater Salad
From: SmartAleq

Bake a bunch of nice taters, russet, yukon, red, don't matter. Wipe them down with olive oil, sprinkle with a bit of kosher salt or garlic salt. Chill after they're all nice and baked. Cube into bite size chunks.

This part is easier if you have what I have, which is a cast iron skillet that has a griddle in the bottom. I heat it up and grill a whole bunch of veggies, especially red bell pepper, asparagus and zucchini--wiped with a schmear of olive oil. Grill until al dente. Let cool a bit, then chop up into small pieces and throw into the tater cubes.

Dice up some scallions and/or red onion, throw that in. This would be a spiffy time to fine dice and throw in some fresh basil leaves too. Or parsley, if you lean that way. Some fresh snow peas are a treat here, sliced up raw. Fresh cucumber if you have it.

Then dice up some pickley stuff--I most prefer home canned pickled beans but regular kosher dill pickle is good and pickled garlic is the best of all. Chop up a whole mess of pickle and toss into the rest of the veggies.

Use light sour cream to stick it all together, seasoning to taste with kosher or garlic salt, pepper, dill weed, a bit of crushed red pepper, whatever looks good, really. Grate in some asiago or parmesan cheese--very hard, sharp white cheddar is good too. Chill and nosh. When it gets hot out I make a huge vat of this stuff and we eat nothing else for days because it's too hot to cook. The main thing is to put a buttload of different veggies in it, that's what makes it really good.

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