Salads

Salad days are always here! Regardless of the season, or the occasion.

Although most salads are associated with summer and picnics, it is

unfortunate, since the mayonnaise used in most of these salads does

not last well in warm weather conditions, unless refrigerated

properly, and tends to spoil quickly!

Old cookbooks and menus have confirmed that minced cooked meat and mayonnaise-type salads were popular in North America ever since the colonial days. These were traditional dishes brought to our shores by immigrant settlers. Such cookbooks and menus only tell part of the story, but lobster, chicken, ham, and mutton salads have been popular since the mid- late 19th century. Probably the most popular of these salads is the good old common potato salad. Basic ingredients for traditional North American potato salad include: cubed, boiled potatoes (typically russet potatoes), mayonnaise or a mayonnaise-like substitute such as yogurt or sour cream, yellow mustard and/or mustard powder (dry mustard), black pepper, salt, celery seed, dry dill, chopped pickles (pickled cucumber), chives, finely-chopped red or white onion, chopped green or red bell pepper, thinly-sliced/finely-chopped celery and sometimes chopped hard-boiled egg whites (usually one egg per batch of salad). Vegetable ingredients (not including the potatoes) are incorporated raw and never cooked. The salad is often topped with paprika and chives, and generally served cold or room temperature. So whatever the weather, if you’re in the mood for some potato salad, chicken salad, or egg salad, take a look at my price list and give me a call to place your order…