Mary's Insalata di Patate Italiana

Growing up in Brooklyn and being the product of Italian immigrants, we saw things a little different from the rest of the world. How most people prepared potato salad was totally not the way we prepared our potato salad.

All salad or insalata was prepared with olive oil and red wine vinegar. Potato salad was no exception to that rule. My mom prepared this delicious side dish during the summer months. It was always better the next day when the veggies had a chance to marinate. What a colorful dish, too.....like the Italian flag.

Mary's Insalata di Patate Italiana

• 6 or 7 small boiled red potatoes, sliced
• 1 small sweet onion, sliced thin
• 1 lb of fresh green beans, cleaned and steamed
• 2 large tomatoes, sliced
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1/2 tsp of Oregano
• Garlic Powder to taste
• Salt and Pepper to taste

Let potatoes cool before slicing. (Leave the skin on if you prefer).

Add all of the ingredients into a glass bowl and toss with oil and vinegar. Sprinkle with spices, salt and pepper. Refrigerate for several hours before serving.

Note: Use a good red wine vinegar which is all we ever used. I don't even know when Balsamic vinegar happened. It was unheard of back then.

Frank Z's Goat Cheese Mesclun Salad

My son, Joe, has many talented friends. Frank Z is no exception. This man is an amazing singer as well as an amazing cook. He speaks fluent Italian and is also extremely witty. I love to interact with him on Facebook. He really brightens my day. (Frank, are you blushing yet?)

Knowing how important food is to me, Frank was good enough to share his Goat Cheese Mesclun Salad recipe. From Frank's table to ours.

Andiamo a mangiare!

Frank Z's Goat Cheese Mesclun Salad

The Salad!!!!

• Fresh mesclun greens (about 1 to 1 1/2 cups per person)
• Thin sliced/chopped pear (Bartlet preferred)
• Crumbled goat cheese
• Sliced almonds or chopped walnuts
• Craisins.

Toss the greens then make the dressing!

The Dressing!!!!

• 1/2 to 1/3 cup balsamic vinegar*
• 3 tablespoons Dijon mustard (or whatever mustard you like)
• 1 1/2 tablespoons honey
• 1 1/2 tablespoons seedless raspberry preserves
• 6 garlic cloves
• 2 1/2 small shallots
• 1 cup extra virgin olive oil
• Salt and freshly ground pepper to taste

Place vinegar, mustard, honey, garlic, shallots and raspberry preserves into a mini food processor**. Turn on high until garlic and shallots are chopped up well.

Add olive oil.

Process on HIGH until very well blended. Add salt and pepper to taste. Blend again.
Makes 1 2/3 cups of dressing.

*Start with 1/2 cup balsamic vinegar. Taste the dressing when you’re done. You may want a bit more vinegar. If so, add more and blend again.

**If you don't have an electric food processor or hand mixer:

Finely chop garlic and shallots. Whisk together first 6 ingredients until blended. Gradually whisk in olive oil. Salt and Pepper to taste.

Gently Toss in as much of the dressing as you like. You should have enough for a large family size serving bowl.

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Grazie Mille, Francesco!

Pop's Macaroni Salad

Marty's Dad, Harry, (I always called him "Pop") made the best macaroni salad that I have every tasted. It was a meal in itself. There would always be a huge bowl chilling in the fridge waiting to accompany that grilled burger or hot dog in the summertime.

Both sides of the family were unbelievable cooks. Believe me, it wasn't easy. I think I was married about five years before I had the nerve to invite any of them to dinner.

Pop's Macaroni Salad

• 1 lb of elbow pasta, cooked and chilled
• 2 tbs vegetable oil
• 2-3 ribs of celery, finely chopped
• 1/2 medium onion, finely chopped
• 2 tbp sweet pickle relish
• 2 cans of tuna, drained & flaked
• 1 cup medium shrimp, cooked and cleaned
• 1 cup mayo
• salt & pepper to taste

Mix all of the ingredients together and chill overnight. You can add a little extra mayo if needed before serving.

Summer Salads

Summer salads make great side dishes. You can prepare them ahead and keep them in the fridge. When your side dishes are ready to serve, it makes fixing dinner a snap.

I started making this Three Bean Salad recipe when we lived in Canarsie. At the time, my four children ranged in age from newborn to 17 years old. (Crazy, huh!!!) Getting dinner on the table was a little bit of a juggling act so I needed all the help I could get.

Three Bean Salad

• 1/2 cup sugar
• 1/2 cup vegetable oil
• 1/2 cup cider vinegar
• 1 tsp salt
• 1 can cut green beans, drained
• 1 can red kidney beans, drained
• 1 can wax beans, drained
• 1/2 chopped onion

Mix first 4 ingredients until sugar dissolves. Add beans and onion. Place in a covered container and chill for at least 6 hours before serving.

My mom used to make a cold potato, green bean and tomato salad. (Same colors as the Italian flag)


Mom's Summer Potato Salad

• 6 to 8 small cooked red potatoes, cooled and sliced in half
• 1 lb fresh green beans, steamed and cooled
• 2 to 3 plum tomatoes, quartered
• 1 small onion, chopped
• salt & pepper to taste
• 1/4 cup red wine vinegar
• 1/4 olive oil
• 1 tsp sugar
• 1/2 tsp garlic powder

Mix together the oil, vinegar and spices and pour over the veggies. Toss and chill.

** You can a variety of ingredients and put your own spin on it. Try adding artichoke hearts, roasted peppers, olives etc.

Colorful Summer Tortellini Side Salad

A favorite summer side dish is Tortellini Pasta Salad. It's simple and quick and very colorful. (I think it's great when side dishes add color to an entree) While shopping at Sam's Club recently, I tried a sample of cold tortellini with vidalia onion dressing on it. I decided to elaborate on it a little.

Tortellini Salad D'Eva

1 lb tri-color fresh or frozen cheese tortellini (boiled and chilled)
1/4 lb piece of genoa salami (cut into 1/4 " cubes)
1/4 lb piece of ham (cut into 1/4" cubes
1/4 lb piece of provolone (cut into 1/4" cubes)
1 can pitted black olives (you can substitute pitted black greek olives)
1/2 pint grape or cherry tomatoes
Add your favorite creamy salad dressing. ( I love the creamy Vidalia Onion Dressing)
Toss, chill and enjoy!

** I buy the ham, salami and cheese at the deli counter and ask them to cut it in a 1/4 '" thick piece