By Carla Vigos, Laguna Woods Globe
Summertime brings outdoor eating, parties, graduations, Father’s Day and Fourth of July celebrations.
I took a trip to Greece about 10 years ago. Kalamata olives, lemons and olive oils were in abundance in the foods I enjoyed. This inspired me to make a simple non-mayonnaise potato salad safe for outdoor parties.
Secondly, previously I wasn’t a fan of turnips, but this easy recipe changed my mind. I plated them both on a beautiful dish I had bought in Corfu. Opa!
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Greek Potato Salad
2 lbs. unpeeled red potatoes cut into chunks, boiled till cooked but still firm
1/2 medium red onion, halved and sliced into thin half moons
1 green onion, thinly chopped
24 pitted Kalamata olives, sliced into quarters
2 Tbsp. finely chopped fresh dill
2 Tbsp. finely chopped fresh oregano
1/4 cup olive oil
1 Tbsp. red wine vinegar
4 Tbsp. lemon juice
1 tsp. kosher salt
1/2 tsp. pepper
1/2 tsp. Cavender’s Greek Seasoning (optional)
In a medium bowl, combine the potatoes, onions, olives, dill and oregano.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, pepper and Greek seasoning. Pour over the salad, mix well and refrigerate.
2 lbs. turnips
1 1/4 cups of water plus 3 Tbsp.
2 Tbsp. butter
1 Tbsp. sugar
1/4 tsp. of salt
Peel turnips and cut into bite-size pieces. Put them in a large skillet and add 1 1/4 cups water, butter, sugar, and salt. Boil over medium high heat covered, stirring occasionally, for 10 minutes.
Boil uncovered for about 5 more minutes until the turnips are tender and golden and the water has evaporated. Add more water, about 3 tablespoons, if necessary to glaze the turnips.