Rita’s Recipe: Celebration Potato Salad
Bible Food: Onions
Onions are mentioned in the book of Numbers and have been cultivated for over 5,000 years. The Egyptians cultivated onions and held them in high esteem. Onions during Bible times were used as food and medicines. The slaves ate onions to give them strength when building the pyramids. Onions were buried with Egyptian kings because they signified eternal life.
Today we have so many varieties of onions to choose from. This recipe for a yummy potato salad uses green onions, sometimes called scallions. All onions are good for your cardiovascular system and circulation.
Fast and Easy Celebration Potato Salad
If you like ranch dressing, this salad is for you. Nice for a Memorial Day celebration. The dressing is plenty for 3 pounds, and if you want to cook up 4 pounds of potatoes, I still think there will be plenty of dressing to cover.
- 3 pounds or so red or gold potatoes, peeled or unpeeled and cut into chunks
- 16 oz. sour cream
- 1 oz. ranch dressing mix (1 pouch)
- 1 nice bunch green onions, thinly sliced, green and white part both
- Cooked bacon, crumbled: anywhere from 1/2 to 1# – that’s up to you!
- 1-1/2 cups shredded Cheddar
Cook potatoes in enough salted water to just cover. Bring to a boil and then cover and simmer until until done but not mushy, about 20 minutes. When you can insert a knife into one and it slips out easily even though potato is a bit firm, they’re done.
Meanwhile mix up the dressing. I like to pour it over potatoes while they are still warm to soak up the dressing. Cool a couple of hours before serving.
Tips from Rita’s kitchen:
- You can leave out the bacon if you like.
- Worried about carbs? Cold potatoes are absorbed more slowly into your body than hot potatoes – we call that “starch resistant.” By eating the potato salad cold, you’re not getting a real fast rush of carbs.
Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist, the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. In 2014 she was inducted into the Escoffier Hall of Fame. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.
Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!
Click here to go to the home page and see all our current stories.
If you’ve enjoyed this story, please share it. To get local Catholic news, features and photos every day in your inbox, subscribe in the box at the top of every page or send a request to TheCatholicBeat@gmail.com.