This month we are featuring one of our books, The Keepers’ Kitchen, that is unique from all the rest… our cookbook! Jim and I both tremendously enjoy time in the kitchen, preparing food that is beautiful to the eye, healthful to the body, and nourishing to the soul. We hope you enjoy these excerpts.
My sister Helen loved this salad. When she first heard the ingredients, she was skeptical yet curious because it doesn’t seem like a combination that would work. But it surely does. Keep an open mind and give it a try! She would ask me to make this every year in the fall. It’s an excellent side dish with smoked meats and also does well with clambakes.
Serves 8, as a side dish
- 12-15 small redskin potatoes
- 4 medium Bosc pears, cored, and chopped (skin is optional)
- ½ large red bell pepper, diced
- ¼ large red or sweet onion, diced
- 2 large celery stalks, sliced
- 1 c real mayonnaise
- 2 T raw apple cider vinegar
- 2 T agave nectar or honey (real maple syrup would also work well)
- 1 T garlic, finely minced
- Sea salt & black pepper to taste
Chop potatoes into medium sized chunks. Cook in boiling water until al dente. Drain and rinse with cold water to stop the cooking process.
In a large bowl, whisk together the mayonnaise, vinegar, agave nectar and garlic. Add the bell pepper, celery and onion and mix well.
Add the potatoes and the pears and fold gently to combine. Season to taste with salt and pepper.
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