"If you like a good kick of mustard, you'll love this combination. It's also well flavoured with tarragon, used in the dressing and as a garnish"
"No summer meal is complete without potato salad. My mother would make it year round. Vertie found potato salad a quick addition to the evening meal. Because she make it afer work it did not have long in the refrigerator, so it was warm. The traditional serving method is chilled but I like unchilled–it reminds me of her."
Christmas morning 2012...
"I like this salad in the Fall, just when I begin to prepare myself for the oncoming winter and its dearth of fresh fruits and vegetables. It's delicious alongside almost any veggie burger, thought the Sweet Potato Burgers with Lentil sand Kale and the Red Lentil and Celery Root Burgers are top contenders for most perfect matches."
Using bagged broccoli florets and preshredded carrots all but eliminates the prep with this vegetarian entrée. If you want to add meat, use chopped chicken or thin strips of flank steak.
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Plump sweet corn, juicy cherry tomatoes, scallions, and spicy chilies-a flavorful combination that makes this dish a summer favorite. Served on its own as a salad or a relish or alongside quesadillas brushed with Chipotle Puree (page 332) and filled with smoked cheese, it's a delicious way to enjoy corn and tomatoes when they're in season.