Elizabeths Salad Recipes

ELIZABETH'S POTATO SALAD

Steps:

• Place the potatoes and the kosher salt in an 8-quart pot and fill it with enough water to cover the potatoes. Bring the water to a gentle boil and cook the potatoes until tender. Drain. Peel the potatoes while they are still warm and slice them 1/2-inch thick.
• Whisk together the mayonnaise, evaporated milk, vinegar, mustard, and sugar in a small bowl. In a large bowl, combine 1/3 of the potatoes, eggs, onion, and celery with about 1/3 of the mayonnaise mixture. Repeat with the remaining ingredients, combining them 1/3 at a time until they are well mixed. Season with salt and pepper. Refrigerate for 1 hour, then garnish with paprika and chives.
• Whisk together the egg yolk, mustard, and lemon juice in a large stainless-steel bowl. Add a few drops of the oil and continue whisking. Gradually add the oil in a thin stream while continuing to whisk. Stop every few seconds and check that all the oil has been incorporated. Season with the cayenne and salt and pepper. Store in the refrigerator for up to 2 weeks.

SUPERFOOD BLACK BEAN & QUINOA SALAD RECIPE

Steps:

• Prepare the quinoa:
• Rinse it well in a fine mesh colander and drain all the water.
• Add the rinsed quinoa to a pot and add double the amount of purified water or veggie stock.
• Bring the pot to a boil, then cover and reduce heat to low for about 15 minutes until all of the liquid is absorbed.
• Fluff with a fork, and you're done.
• While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt, and cayenne together in the bottom of a large bowl to let the flavors marry.
• Rinse and drain the black beans.
• Chop the veggies until roughly the same size as the black beans.
• Add in the cooked quinoa, beans, and diced veggies to the bowl and gently fold it together with the dressing and cilantro.
• Let the salad chill in the refrigerator for at least 30 minutes to let the flavors come together. It tastes best served at a chilled or room temperature.