Thanks @Sueby. I'm actually quite glad for the potentially year round aspect. The winter crops I'm growing right now are ones that we use throughout the year, but since we moved here in June, I lost all opportunity to grow warm weather stuff like tomatoes and peppers and corn, etc. If I hadn't been able to grow anything at all this entire year I'd have been a bit bummed out because it would have been like the third or fourth year in a row that I wanted a full garden and lost my chance for various reasons.
Additionally the winter crops I'm growing right now are all cut and come again greens or root crops. So as the season ends and the food matures... I don't have a ton of preserving that will need doing. If the cabbage come up I'll be making sauerkraut though! I'm excited about that.
And no, no sugar in my potato salad. I'll post it here.
5-6 medium russets peeled and diced into three quarter inch cubes and simmered until fork tender but not turning into mash
About 7 boiled eggs peeled and cut into half inch chunks
1 jar of sliced green olives
1 8oz can of sliced black olives
A tablespoon of mustard
A lot of mayo
Salt
Pepper
Garlic powder
Onion powder
(dill relish if you like, I don't)
Once the potatoes are fork tender but still holding their structure, combine all ingredients in a large bowl. Remove all the juice out of the black olives before adding, but pour a few teaspoons of the brine from the green into the salad. If your green olives are not in a brine type liquid, add two teaspoons of white vinegar.
Now you want moist potato salad, so don't skimp on the mayo. I usually put a whole jar if it's smallish, or 3/4 of a bigger one. Gotta eyeball and taste test this often as you assemble! Certain brands of mayo have enough saltiness that you don't need to add any more salt to the finished product. Just, you know, go with your gut on this recipe.
Let rest covered overnight in the fridge if you can wait that long. The next day check if it seems dry, if so, add more mayo. This scales up and down nicely, just keep a ratio of one egg more than the number of potatoes and buy bigger or smaller cans of olives and mayo as needed.
Additionally the winter crops I'm growing right now are all cut and come again greens or root crops. So as the season ends and the food matures... I don't have a ton of preserving that will need doing. If the cabbage come up I'll be making sauerkraut though! I'm excited about that.
And no, no sugar in my potato salad. I'll post it here.
5-6 medium russets peeled and diced into three quarter inch cubes and simmered until fork tender but not turning into mash
About 7 boiled eggs peeled and cut into half inch chunks
1 jar of sliced green olives
1 8oz can of sliced black olives
A tablespoon of mustard
A lot of mayo
Salt
Pepper
Garlic powder
Onion powder
(dill relish if you like, I don't)
Once the potatoes are fork tender but still holding their structure, combine all ingredients in a large bowl. Remove all the juice out of the black olives before adding, but pour a few teaspoons of the brine from the green into the salad. If your green olives are not in a brine type liquid, add two teaspoons of white vinegar.
Now you want moist potato salad, so don't skimp on the mayo. I usually put a whole jar if it's smallish, or 3/4 of a bigger one. Gotta eyeball and taste test this often as you assemble! Certain brands of mayo have enough saltiness that you don't need to add any more salt to the finished product. Just, you know, go with your gut on this recipe.
Let rest covered overnight in the fridge if you can wait that long. The next day check if it seems dry, if so, add more mayo. This scales up and down nicely, just keep a ratio of one egg more than the number of potatoes and buy bigger or smaller cans of olives and mayo as needed.
