caesar salad made easy

My first-ever attempt at Caesar Salad was a success! The idea of using raw eggs and anchovies always turned me off... but then I discovered this recipe that calls for neither! 

You can make this salad either Milchig or Pareve (it is absolutely divine served with grilled chicken breast).

For the croutons - you can buy those ready-made, but I love making my own and adding them to the salad when they're hot out of the oven. Just dice up some 'old' bread and toss with garlic powder, parsley, salt and pepper, and a dash of olive oil. Spread out your croutons on a baking sheet and bake at 350 degrees for 5-8 minutes, until golden and crispy.

(Side note: This recipe calls for Worcestershire Sauce... the brand I used does contain fish, but if you're concerned about mixing fish with dairy/meat, there are many other brands that are strictly 'veggie')

Ingredients

1 cup Light Mayonnaise

1 tbsp Lemon Juice

1 tsp Worcestershire Sauce

1 tbsp Garlic Powder

1/4 tsp Salt

1/8 tsp Pepper

1/2 cup grated Parmesan cheese

1 tbsp Milk (or Soy milk)

2 heads Romaine Lettuce Hearts, diced

1 cup Croutons

Directions

In a large salad bowl, mix first 8 ingredients until well-blended. Add more milk if dressing is too thick. 

Add Lettuce and Croutons and toss.

Top with additional grated Parmesan cheese if desired.

Honey Chicken

Ingredients:

1 chicken, about 3 1/2 pounds, cut into 8 pieces

3/4 cup honey

1/4 cup soy sauce

1/4 cup olive oil

1 tablespoon garlic powder

1 teaspoon black pepper

 

Directions:

1. Preheat oven to 375 degrees F. Lightly grease a 9x13-inch pan with non-stick cooking spray.
   
2. Rinse chicken, pat dry and place in prepared pan.
   
3. In a small bowl, mix together honey, soy sauce, olive oil, garlic powder and pepper and pour over chicken.
   
4. Bake, uncovered at 375 degrees for 1 hour until slightly browned.

Teriyaki Chicken & Peppers

 

Ingredients:

3 pounds boneless chicken breast cutlets, sliced into strips
20 ounces teriyaki sauce (you can really use less, maybe 10 oz)
2 tablespoons honey
4 tablespoons olive oil, divided
1 whole red bell pepper, seeded, veins removed, slice into thin strips
1 whole green bell pepper, seeded, veins removed, slice into thin strips
2 tablespoons sesame seeds

 

Directions:

1.    Rinse cutlets and pat dry

2.    place chicken in a sealable plastic bag with teriyaki sauce and honey, shake to coat and set aside

3.    in a large skillet, heat 2 tablespoons olive oil over medium high heat and sauté peppers for 10 minutes, until tender

4.    while that's cooking, in another large skillet, heat remaining 2 tablespoons olive oil over medium-high heat and sauté chicken strips for 10 to 15 minutes until cooked thorough

5.    add balance of marinade (Whatever is left in sealable plastic bag) to peppers and heat thoroughly for about 5 minutes

6.    combine peppers and chicken and sprinkle with sesame seeds before serving

Little Bites For Little Birthdays

Thank you to Material Maidel for inviting me to contribute to Kosher Cuisine. While I was happy to be included, I wasn’t sure what I could bring to the table here (ha ha ha! That’s so punny!) I’m not the world’s best cook, and I don’t really have any recipes in my repertoire that are so exceptional that they deserve to be shared here. One thing I do know, however, is how to feed hungry kids on a tight budget. Another thing I know (hey! I know two things!) is how to throw a fun birthday party for the young’uns that won’t burn a hole in your wallet (think arts & crafts, jewelry beading, painting, and “manicures & makeovers” for the girls; outdoor ball games for the boys, because you don’t really want so many rambunctious little boys inside your house at one time).
So I thought I’d share with you some menu ideas that will allow you to host a fun, inexpensive and easy to prepare birthday party that DOES NOT INCLUDE PIZZA (kids eat way too much pizza). The rule of thumb here is that most kids like food that is cut up, crunchy, easy to eat, and presented in a fun way- in colorful little bowls, or on a stick. Added bonus: you won’t need to provide any cutlery- this is finger food (except for the ice cream).
***For ages 3 and up only. Some of these foods present a choking hazard to children under 3.

Dairy menu:
­*Bowls of potato chips, pretzels, licorice bites, M&Ms, etc. for snacking.
*Miniature bagels filled with cream cheese, butter, strawberry or grape jelly, tuna salad, egg salad or grilled cheese.
*Cut up cucumbers, baby carrots, grape tomatoes, and red/yellow/orange baby bell peppers arranged attractively on a tray or on colorful toothpicks. Provide small bowls of creamy salad dressing for dipping.
*For dessert (and instead of an expensive birthday cake that no one will finish) prepare in advance little 4 oz. cups with one scoop of vanilla ice cream drizzled with a bit of chocolate syrup. Before serving, top each one with whipped cream and colored sprinkles. Put a lit candle in the birthday child’s cup and sing Happy Birthday.

Meat Menu:
*Bowls of potato chips, pretzels, licorice bites, popcorn, etc. for snacking.
* Alternate cocktail franks on toothpicks with crunchy pickle slices. Provide ketchup and mustard for dipping.
*Put out trays of french fries, mini corn on the cobb, and small potato burekas (just fill store bought puff pastry squares with mashed potatoes and bake at 425 degrees Farenheit for 15-20 minutes).
*You can add a tray of homemade chicken nuggets if you’d like.
*For dessert: put out little bowls of fruit: grapes (plucked off the vine), baby apples, cubes of seedless watermelon, and orange sections. Put each type of fruit in a separate bowl, so the kids can select the ones that they like.
Instead of birthday cake: brownie squares with colorful sprinkles. Put a lit candle in the birthday child’s brownie and sing Happy Birthday.

Pepper Steak

 

Ingredients:

2 pounds pepper steak strips
1 tablespoon cornstarch
2 tablespoons cold water
3 tablespoons honey
3 tablespoons olive oil, divided
1 tablespoon prepared crushed garlic
1/2 teaspoon ginger
1/4 cup soy sauce
1 whole green bell pepper, seeded, veins removed, thinly sliced
1 whole red bell pepper, seeded, veins removed, thinly sliced
2 large onions, thinly sliced
1 package Jasmine Rice, prepared according to package directions

Directions:

1.    Rinse pepper steak, pat dry and place in a large bowl

2.    In a small bowl, blend cornstarch with cold water until smooth. Pour over steak

3.    Add honey, 2 tablespoons olive oil, garlic, ginger and soy sauce. Stir to mix. Set aside

4.    Heat the remaining 1 tablespoon olive oil in a medium skillet over high heat. Add peppers and onions and sauté for 3 minutes.

5.    Reduce heat to medium, cook 10 to 15 minutes longer or until vegetables are softened.

6.    In a large skillet, over high heat, sauté steak and honey mixture for 3 minutes. Reduce heat to medium, cover, and cook 10 to 15 minutes longer or until beef is cooked through.

7.    In a large serving bowl, combine peppers and onions with steak and mix. Serve warm with Jasmine Rice if Desired.

Bissli Chicken

Ingredients:

Chicken Breast
Duck Sauce
2 bags BBQ flavored Bissli, crushed
2 bags onion ring flavored Bissli, crushed

Directions:

1.    mix the bissli flavors together in a bowl

2.    pour some duck sauce in another bowl

3.    dip chicken in duck sauce then cover with crushed bissli

4.    place in aluminum pan and bake at 350 for about 35 minutes or a bit longer until desired crunchiness is achieved. 

Enjoy, this taste really yummy!

It’s really easy to make, I use chicken cutlets and Super Snacks, instead of Bissli, because Bissli is hard to find in supermarkets.

Sesame Chicken & Chinese Rice

Ingredients:

2 lb chicken cutlets cubed

batter:
1 Cup flour
1/2 tsp baking powder
2 tsp oil
1 tsp paprika
1 tsp salt
2 eggs
1/2 cup water

sauce (optional,)
( you’ll notice in the picture I included one without the sauce)
1 1/2 cups duck sauce
3/4 tbs soy sauce
3 tbls honey
2 tbl corn starch
1/2 cup water
topping 1/2 cup sesame seeds

Directions:

batter:
combine oil & spices. combine flour & baking powder, mix with rest of ingredients until smooth and thick
dip chicken into batter coat thoroughly
deep fry place onto paper towel to absorb oil so they stay crispy

sauce:
combine 1st 3 ingredients bring to a boil, add corn starch & water, simmer until is gravy like
place nuggets into sauce top with sesame seeds

 

Chinese Rice

cook basmati rice as per directions
while cooking fry an egg slice thin and half
while rice is still hot add egg and sliced scallions
add soy sauce to your taste
a few tbl should be enough

Chicken Soup Tips

I've been making chicken soup for a few years now, and have a few tips to making a soup go from good to amazing. Now, everytime I come home I have to make a batch for my mother which she freezes for the next few weeks, until I come home again.

1. Cook it overnight. The bones from the chicken with disintegrate, and between that and the marrow, you will get a superb taste. It will require very little salt as it comes naturally from the marrow.

2. Use the white Vidalia onions. They are naturally sweeter and less pungent. Once again you will not have to add sugar or any other sweetener to the soup. (You may have to depending how sweet it end up being, and I suggest using honey)

3. I don't know why I do it, this is the mesorah I have from a friends mother who makes it better than I do, but cook the onion with the peel on.

3. Dill, parsley, salt, and pepper only. The beauty is in simplicity of taste. (on a side note, the same for spicing a chulent, only simple spices)

Kosher Cooking Carnival!

I'm so glad to be part of this month's Kosher Cooking Carnival! (and I've never been so hungry in my life after looking at all of your sites!)

So, here goes!

Shabbos

I know it's Friday, and maybe you've already done all your Shabbos cooking. But if you still need some ideas about what to serve, read What's for Shabbos by Shorty.

Need some good wine for Kiddush? Make your own! Make Easy and Quick Homemade Wine. How to Make Cheap Wine at Home? posted at Thoughtfully Vikram....

Dish up these yummy Fish Croquettes for Shabbat as a great gefilte fish alternative over at West Bank Mama.

You should definitely try making Eggplant Caponata. It's a great side dish posted by Ilana-Davita.

Did your chicken soup boil over today? Yisrael Medad presents Back to Basics: Chicken Soup so that you'll get it right next time.

Or maybe you're tired of having the same soup every week? At Blog d'Elisson, the Mistress of Sarcasm cooked up a delish Split Pea and Sweet Potato Soup.

And for dessert, your whole family will beg for second slices of Clementine cake by Bowl of Plenty.

If you love chulent, you will definitely love this recipe for Vegetarian kishke brought to you by Our Shiputzim: A Work In Progress.

When Shabbos is over, who actually wants to cook? Read Creative Cooking Using Leftovers: Chicken Casserole A Mother in Israel posted at A Mother in Israel.

Pesach

Pesach is just around the corner! Make your annual countdown to the cleandown a little less stressed - read the amazing Batya's Painless Pesach Preparations And No-Starch Meatloaf .

At Beneath the Wings, Ricki's Mom talks about the new Recipe Book she bought for Pesach. Looks like she wasn't too happy with her purchase... (makes me wonder which book she bought...)

Learn

More interested in the History Channel than the Food Network? Read History of Cooking Cooking History History of Cooking .

Learn about the Acai Berry - Common Questions Answered. Apparently it's got some great health benefits!

Healthy Cooking

Think you can't eat healthy? Yes You Can! Get tips for healthy eating at Healthy Kosher Eating With Chana.

You should also definitely read The Vegetarian Activist & The Vegetarian Chassid: A Conversation In The Vegetable Garden – Part I posted at A Simple Jew. (deep down, we'd all love to be vegetarians, wouldn't we?)

Cheap eats

With the economy looking as bleak as ever (ok, I am hopeful that it will turn soon, but in the meantime, I gotta budget!), you might want to head over to the Culinary School Guide, where you will find links to the Top 100 Blogs for the Frugal Gourmet.

Random thoughts

The king of random thoughts, Yisrael Medad, talks about various topics you might find interesting (I certainly do!).
In Pork, Jews and One Jew , someone asks about making pork roast for Jewish friends.

And in Does This Sound Kosher To You?, Mr. Medad discusses the kosher-ness of kosher salt. Apparently there's a new 'Christian salt' on the market right now... (it's alright, we Jews love competition)

BEEF TONGUE (WITH RAISIN SAUCE)

The best time to cook is on an empty stomach. The best time to shop is on an empty stomach. The best time to read a blog about Kosher Cuisine is on an empty stomach. The reason for this wonderful advice is because the only way food can only really be appreciated is when the body is in the natural state to really enjoy it, and that is when the body is hungry.

That being said, this next recipe really makes my mouth water and wish that I still had room in my stomach for one more morsel. This next recipe is the hallmark of kosher food. A few hundred years after Noach ate the first steak, Avraham served the angels freshly cooked Tongue. I have no idea what recipe Avraham used to serve the Tongue to the angels; suffice it to say that this recipe was probably it. It seems like a recipe fit for heavenly beings and out of this world.

As a side note, Raisins may have a bug infestation problem. (The sun-drying process in the open fields attracts all types of insects which end up being attached to the raisins. This is an issue in all sun-dried raisins. KASHRUS magazine recommends not using any sun-dried raisins without thoroughly washing and visually examining them.)So if you want to be strictly kosher, you can leave out the raisin sauce, and replace it with good old mustard like Avraham did when he served the Angels.

Ingredients

1 fresh Kosher Beef Tongue
3 sm. onions
2 sm. carrots
4 stalks celery & leaves
6 sprigs parsley
8 peppercorns
Salt & pepper
1/2 c. almonds, blanched & split
2/3 c. seedless raisins
6 tbsp. cooking fat
3 tbsp. flour
1/4 c. crushed gingersnaps
1 lemon, cut into sm. Cubes

Directions

Place tongue in a large kettle with onions, carrots, celery and parsley.

Add water to cover.

Add peppercorns and salt.

Simmer gently until tender, 3 to 5 hours.

Drain.

Reserve liquid.

Melt fat and add flour and stir until blended.

Gradually stir in reserved raisin and almond liquid and enough tongue liquid to make 3 cups in all.

Add gingersnaps, almonds, raisins and lemon cubes.

Season with salt and paprika.

Pour over sliced tongue.

Serve hot.

Coconut Chicken

I found this recipe in Kosher By Design Entertains (sure hope this isn't plagiarism...) and made it for my husband this past shabbas. He loved it and it was surprisingly easy to make. Two things to note: 1. This recipe was intended to be an appetizer, but I made it a main dish. (Instead of cutting the chicken into strips I just left them whole.) 2. This recipe comes with two dipping sauces which I didn't make and am not going to bother posting them for just that reason.

6 boneless, skinless chicken breasts
salt
freshly ground black pepper
1/4 cup all-purpose flour
1/4 tsp garlic powder
1/4 tsp cayenne pepper (all I had in the house was crushed red pepper, so I used that)
2 eggs, lightly beaten
1/2 cup corn flake crumbs or panko
1 cup sweetened flaked coconut
honey

1. Preheat oven to 350F.
2. Season thee chicken with salt and pepper.
3. Place the flour in a shallow dish. Ass some salt and pepper to the flour. Add the garlic powder and cayenne. Toss too combine. Place the beaten egg into a second shallow dish. Mix the corn flake crumbs and coconut in a third dish.
4. Lightly coat chicken with flour, shaking off excess. Dip each piece into the egg, shaking off excess. Roll into coconut mixture, pressing the coconut into the chicken to evenly coat.
5. Place chicken on baking sheet. Lightly drizzle with honey. Here, the recipe calls for baking for only 20 minutes, turning strips halfway through, but I left it in the oven for about 40 minutes because it wasn't completely cooked after only 20 minutes.

Sesame Chicken

A hearty thank you to Material Maidel for allowing me to contribute to this blog. Now, onto the recipe. This recipe is brought to you courtesy of my mom.

Seasame Chicken

1 package boneless skinless chicken breast
1 onion
flour
oil
garlic salt (or powder)
3/4 cup of ketchup
3/4 cup brown sugar
1 cup water
salt and pepper
sesame seeds

Cut the chicken into preferred size (you can pound it down if you want to make it thinner). Sprinkle with salt and pepper. Bread chicken with flour. Heat some oil in a pan and fry breaded chicken. Put chicken off to the side (I used one of those aluminum roasting pans, but you can probably put it anywhere you like). Put some more oil in the frying pan, cut up onion into small pieces and put it in the frying pan and saute it. Pour in garlic salt (or powder) while its sauteing and stir onion till tender. Combine ketchup, brown sugar and water. Once onion is tender slowly pour the sauce over it and let simmer for 15 minutes. Pour the whole mixture over the chicken and sprinkle sesame seeds over it. Put aluminum foil over it and bake for an hour at 350. 

Salsa Drumsticks

First of all, thank you to MM for allowing me to post here. Secondly, for all those skeptics that think that guys can't cook, well we can (at least I could). I've been cooking in my house for over ten years now, that by now my mother uses my recipes

Here goes one of my favorite chickens

12 chicken drumsticks (skinned, its healthier, but you decide)
¾ cup ketchup
½ cup salsa
¼ honey
1 tablespoon Dijon mustard
1 teaspoon chilli powder
½ teaspoon cumin
1 tablespoon corn starch

Mix all the ingredients together (aside for the chicken) and pour over the chicken, covering all sides.
Bake in the oven for 35-40 minutes @ 350.
This recipe I find to be better served cold than hot, but both are delicious

Agneau Champvallon (AKA: Look, You Made Fancy Lamb and Potatoes!)

I'm domestic - who knew? A very big thank you to Material Maidel for inviting me to contribute to this public service of a blog. Please don't be intimidated by this recipe - the secret to French cooking is just that it sounds so ridiculously intense that people have to be impressed you made it but really, its normal meat and potatoes, layered in a baking dish. It has a grand total of SIX ingredients in it. The hands-on time is around thirty minutes, ready to eat in two hours but don't be scared: you can easily do the first part ahead of time, which makes your hands-on time on The-Day-You're-Ready-To-Eat-It about 15 minutes and on the table in one hour! Enough yapping:

Agneau Champvallon

1/2 c extra virgin olive oil
2 pounds boneless lamb shoulder, cut into 1-inch cubes
coarse sea salt and fresh pepper (but really, who cares - just salt and pepper will be fine)
4 c chicken stock (or vegetable or beef or whatever you have)
2 medium onions, thinly sliced
4 garlic cloves, thinly sliced (or even minced. don't sweat it)
1 bouquet garni (don't get nervous. this is 1 bay leaf/3 sprigs thyme/4 sprigs parsley/a finger-sized piece of celery tied up together with twine. if you don't have this, don't die of shame, just throw some 1 tbsp rosemary in the pot and have a drink.)
5 or 6 potatoes (I use Yukon Gold, you can use Russet, Idaho, whatever baking potato you have. again, it's really not a big deal.)

Okay, so this is Step One: Cook the Meat,

In a large dutch oven (or some kind of pot that can be used on a burner), heat as much oil as you need to put a thin layer on the bottom over medium high heat. Season your lamb generously with salt and pepper. Cook your lamb until golden brown, which is around 4 to 5 minutes per side. This may have to be done in batches if your pot can't accomodate all the meat at once.
After all your lamb is browned, take out the pieces and put them in a bowl. Now, deglaze the pan: stir about 1/2 cup of stock into your still-hot pan (this will make steam - relax, everything is fine) and scrape up and of the browned meat bits that may have stuck to the bottom of the pan.
At this point, throw in the onions, garlic, and bouquet garni (or rosemary, whatever) and cook this - stirring occasionally - for five minutes. P.S. This is what a bouquet garni looks like.



See? Not intimidating. Return all the browned lamb to the pot and add the rest of the 3 1/2 cups of stock. Bring this to a boil, reduce the heat, and cover. Simmer until the meat is tender, which is about an hour.

If you do not want to do all the work in one day, this can get cooled and refrigerated for a day. Then, it's time for Step Two: Assemble the Ingredients,

Preheat your oven to 400 degrees. Pull out a 12-inch gratin dish - its usually a circle or oval, very shallow baking dish (no more than 2 or 3 inches deep). If you don't have this, a regular cake pan/pyrex/whatever will work just fine. Using a mandoline/food slicer or just a really sharp knife wielded extraordinarily carefully, slice your potatoes very thin. Not as thin as a potato chip, but I'd say as thin as a regular issue of US Weekly. Rinse and pat your potato slices dry, then toss them in olive oil to coat. Cover the bottom of your gratin dish with a layer of the potato slices: starting at the outer edge, overlap each potato by half, working in concentric circles towards the center. At the end, there should be four circles. (Check out the picture. Also, if your dish isn't circular, obviously don't kill yourself making a spiral.) Spoon the lamb and the broth over this. Repeat the potato-circle thing with the rest of the potatoes. Sprinkle the top with rosemary, or thyme, or parsley and some more salt and pepper. Bake for about 1 hour: the top with be golden and the edges crisp. You'll also be able to see the juice bubbling.

Pat yourself on the back and let it cool slightly before serving about eight people or four really hungry men, who either way, should be singing your praises.

chicken masala cajun balls

This was another hit at my dinner party! I actually invented this recipe this week with whatever I could find in the fridge - I was looking to make chicken burgers, but these balls I made with the leftover meat turned out much tastier!

Masala is an Indian spice mixture that is now widely available Kosher in any supermarket or click here to buy it online . If you can't find masala, use curry or substitute your own flavors! To buy cajun spice, click here .

Ingredients
1 lb. ground chicken (or turkey)
1 egg
1/2 cup breadcrumbs
1/4 cup fresh coriander leaves, finely chopped
2 tbsps. fresh chives, finely chopped (or green onion, diced)
3 cloves fresh garlic, finely diced
2 tbsps. masala
2 tbsps. cajun spice
1 tsp. ground black pepper
1 tsp. salt

Instructions
1. In a large mixing bowl, combine all ingredients (except olive oil). Feel free to use your hands- just make sure they're washed! Add more breadcrumbs if mixture is too soft (meat should hold together in a ball).
2. Shape meat into ping-pong-sized balls (you can make them smaller or larger if you'd like, but vary cooking times accordingly).
4. Over medium heat, add olive oil to a large non-stick skillet. When your pan warms up (when a drop of water is dropped into oil, it should sizzle) add your chicken balls carefully. To get perfect chicken, do not touch the meat once you've placed it in the pan. After a minute, give the pan a couple of shakes to brown the balls on all sides.

Your chicken masala cajun balls are ready to serve when they are nice and brown, as shown in the picture above!

Shabbos Meatballs

At our home, these meatballs are served every Friday night for Shabbos. With a nice piece of homemade challah, the sauce is delicious! This is very much a hands-on (literally) recipe, so make sure you wash up properly or use plastic disposable gloves.

Ingredients
1 lb. lean ground beef
1 egg
1/4 fresh parsley, chopped
2 cloves fresh garlic, chopped
2 tsp. ground black pepper
1 tsp. paprika
1/2 cup breadcrumbs
1 tbsp. olive oil
1/2 onion, diced
1/2 red bell pepper, diced
1 can (15 oz) tomato sauce
2 cups water

Instructions
1. In medium bowl, mix beef, egg, parsley, garlic, black pepper and paprika with your hands.
2. Add tablespoons of breadcrumbs at a time until mixture is well combined (meat should be able to hold together).
3. Shape meat into tennis-ball sized balls (you can make them smaller or larger if you'd like, but vary cooking times accordingly).
4. Place a large non-stick skillet over medium-low hot. When pan starts to heat up (touch your hand to the pot lightly to feel a slight heat), add olive oil. When olive oil is hot (when a drop of water is dropped into oil, it should sizzle) add meatballs carefully. Brown meatballs on all sides by shaking pan carefully or using a wooden spoon.
5. Add diced onion and red bell pepper.
6. After a minute, add tomato sauce and water to cover top of meatballs. Add additional spices if desired.
7. Cover pot and simmer for approx. 45 minutes until sauce has thickened.

Serve one hot meatball with a spoonful of sauce per person!
These meatballs are also great over spaghetti, and leftovers can be transformed by mashing up the meatballs to make a super meat sauce over other pasta.
1 lb. beef should make 5 medium-sized meatballs; recipe can be doubled accordingly.

Russian Potato Salad

As in almost every recipe, ingredients may be added or removed to suit individual taste. This is my favorite version of Russian Potato Salad that my grandmother (from Vinnitsa in Western Ukraine) taught me to make. I like to serve the salad at room temperature, although my mother prefers to serve it after it is refrigerated overnight.

Ingredients

5 white potatoes (Idaho or any other waxy variety), unpeeled and whole
1 medium carrot, peeled
1 large egg, boiled and peeled
2 full sour pickles
1 small onion (Spanish or Vidalia are great) or 2 stalks of fresh green onions
1/2 red bell pepper
1/2 yellow bell pepper
1/2 cooked hot dog or 2 oz dry beef salami (optional)
1 can (15 oz) green sweet peas
2 cups Mayonnaise (or Mayonnaise-type dressing)
1 tbsp salt
1 tsp pepper
1 tsp paprika

Instructions

1. In large pot, add potatoes, 1 tsp salt and enough water to cover potatoes. Bring to a boil and simmer for 20-30 minutes, until potatoes are tender (potatoes will be tender when can be pierced with a fork).
2. Pour out water from pot and cool potatoes to room temperature. When cooled, peel and dice potatoes into 1/2 inch cubes and place in large bowl.
2. Dice carrot, egg, carrot, pickles, onion, bell peppers, salami into small cubes and add to potatoes. Add sweet peas, reserving liquid.
3. Add mayonnaise, salt, pepper and paprika to taste and mix salad with spoon. If salad looks dry, add 1 tsp at a time of reserved liquid from sweet peas.

Refrigerate and serve!