Cilantro adds a wonderful fresh flavor to many salads and I have been adding it to my basic creamy pasta salad for a long time now. If you prefer, you can use flat leaf parsley instead…..but try the cilantro, it’s great.
It’s time! The time of year when I really get into the Spring and Summer foods and what could be more important than a good, basic potato salad? This is the salad that I grew up eating and that I made when we had the deli. I know everyone has their favorite that they could make in their sleep, one that they can make adjustments in quantities automatically for the number of people they need it to serve and this is mine. Continue reading
The grandmother of a close friend showed me how to make this potato salad many years ago. I never had a written recipe, until now. It was just one of those things you made by tasting as you went. Adjusting everything for the amount of salad you needed. But I felt it necessary to finally measure as I made it the other day, just so that I could share it on this blog.
Let’s get one thing out of the way, I love sweet corn! There, I said it! I like it cooked about any way there is but it took quite awhile for me to come up with a very favorite way to enjoy it. Sure it’s easy to just husk it and toss into a pot of boiling water and chow down, but look at all this creaminess…
I have finally come up with an easy recipe that has wonderful flavor! Want to make it fancy? Just embellish with some herbs, scallions, grated cheese or bacon! I left mine plain for this post because I like it this way the best. Good fresh sweet corn has a flavor that just doesn’t need any help. As I said before, I love corn. Fresh is best, but you can make this all year using good frozen corn.