Tater and Corned Beef Salad
We’re edging our way ever closer (hope, hope) to reliable barbecue weather, when good go-with salads will once again be in high demand.
In anticipation of just that sooner-or-later happening, Everett cook Gary Hinz offers us a great jumpstart with two new takes on two of our longtime salad classics.
“The following recipes,” he says, “are taken from a 1984 edition of a cookbook put out by the Anahim-Nimpo Lake Ladies Club at Anahim Lake, B.C.”
And adds, “I love the tater salad!”
Corned beef and tater salad
4 cups diced cold, cooked potatoes
1 can (12 ounces) corned beef, chilled, then coarsely crumbled
1 cup sliced dill pickles
3/4 cup sliced celery
1/2 cup chopped Spanish onion
1 1/2 tablespoons vinegar
1 teaspoon salt
1/4 cup mayonnaise
1/4 teaspoon paprika
1/4 teaspoon thyme
1 small clove garlic, crushed
1/3 cup olive oil
11/2 tablespoons lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire
1/2 teaspoon oregano
1 tablespoon minced parsley
Lettuce leaves
Put the potatoes in a large bowl; add the coarsely crumbled corned beef, pickles, celery and onion.
In a jar with a tight-fitting lid, combine the vinegar, salt, mayonnaise, paprika, thyme, garlic, oil, lemon juice, mustard, Worcestershire, oregano and parsley; shake until mixed thoroughly.
Pour dressing over potato mixture and toss lightly.
Cover and chill.
At serving time, line a large bowl with lettuce leaves and pile in the salad.
Cabbage salad
5 pounds cabbage
3 carrots
1 onion
2 teaspoons celery seed
1 1/2 teaspoons salt
1 cup white vinegar
1 cup vegetable oil
3/4 cup sugar
Clean cabbage and peel carrots and onion. Grate into large bowl and set aside.
In a saucepan, combine the celery seed, salt, vinegar, oil and sugar; bring to boil, stirring until sugar is dissolved. Pour over grated vegetables and stir until mixed thoroughly.
Cover and refrigerate until needed, or refrigerate in sealed containers.
Keeps well.
The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206
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