Shredded Potato & Zucchini Salad

Source: Ecological Cooking
Date tried: June 2/17
Yield: 4 servings
Time needed: Quick to put together but allow and hour or two to chill

Prior preparation needed,
Peel, cook and shred potatoes

I found this a unique salad. In all my years of making potato salad, I had never thought of shredding them instead of chopping them into cubes. But it works well with the shredded zucchini. The dressing (mayonnaise + French dressing) accounts for most of the flavour.

Shredded Potato & Zucchini Salad

Shredded Potato & Zucchini Salad
1/4 cup olive oil
3 cups potatoes, peeled, cooked and shredded
1 cup shredded zucchini
1/2 cup grated onion
1/4 tsp. garlic powder
1/4 tsp. dill seed
1/4 cup tofu mayonnaise
1/4 cup French dressing

Pour olive oil over potatoes.
Add zucchini and onion and toss lightly.
Mix in remaining ingredients and stir gently.
Chill before serving.

Celery Seed Dressing

Source: Simply in Season
Date tried: July 19, 2013
Yield: 4 servings
Time needed: less than 5 minutes

This is a very nice dressing for a summery green salad.

Celery Seed Dressing

Creamed Chicken

Source: More-with-Less Cookbook
Made: October 5, 2013
Yield: 6 servings
Time to make: 15 minutes.

So easy, so versatile and so much better tasting than canned chicken soup.  Serve this over toast, crackers, rice, pasta or cornbread or in patty shells as miniature chicken pies. Feel free to add or change vegetables e.g. mushrooms instead of green pepper. Try adding celery or peas. Experiment with different spices and herbs as well.

Creamed Chicken

Potatoes Dauphinois à la Hay

Source: Food Combining for Health
Date tried: April 6, 2012
Yield: 2 servings
Time needed: 45 minutes

This is a low-fat variation on scalloped potatoes. The vegetables are cooked in water, not milk and very little cream or butter is used. There is less time in the oven as well, since the potatoes are parboiled first.  If you get new crop potatoes, they don’t even need to be peeled.

Potatoes Dauphinois à la Hay

Ancient Persian Salad

Source: 12 Months of Monastery Salads
Date tried: Nov. 3, 2014
Yield:6-8 servings
Time needed: 1/2 hour

This is very good. I love these dark greens. And so good for you, too as they are rich in vitamins and minerals.  Apparently the ancient Persians considered they helped children grow properly and so served them often. Adding cooked chicken or tuna makes it a whole meal.  For a side salad, use only the vegetables.

German Potato Salad

Source: 12 Months of Monastery Salads
Date tried: April 29, 2014
Yield: 10 servings
Time needed: 30 minutes

A very simple potato salad with a very simple dressing. Excellent combination. No need for chilling either. It can be served immediately at room temperature.