Sundays with Marlena Spieler-Deli Potato Salad

Below are photos from last Sunday...a REAL Sunday with Marlena.
Dave and Raj took photos as we exited the dressing room...wearing our saree. Estelle looked regal as she entered the room!
from left..Marlena, Heidi, Shankari, Eileen, and me.

A day early and a dollar short..am posting on Saturday as I will be in San Francisco tomorrow!

Todays offering from Jewish Cooking is Deli Potato Salad with Egg and Olives. I omitted the mayo because it was just so delicious without it. I already look like the Pillsbury dough girl, so why use it if I don't need to? Speaking of potatoes, I love this.

Ingredients: Serves 4--6

1 1/2 to 2 lbs of waxy potatoes cut into quarters (I used yukon golds)
1/2 red or white onion finely chopped (I used white)
1 celery stick finely chopped
3 tbs fresh parsley (I used curly, from my garden) Yes. Curly. It's pretty. Chop finely.
8 large jalapeno stuffed green olives ( she used pimento stuffed...we like it hot) I did remove the jalapenos from half of them. Cut into rounds.
2 large hard boiled eggs, chopped medium

For the dressing:

1/4 cup extra virgin olive oil
1 1/2 tbs whole grain mustard ( I used brown deli mustard)
salt and freshly ground pepper to taste
paprika to garnish (I used hot hungarian paprika) I am a hottie.
You could use mayo to bind..but I didn't. I prefer Vegenaise...no eggs and so very good. I am not vegan, but I sure love that stuff!

Put all of those ingredients in a jar and shake. Don't do it too vigorously..we don't want anyone hurting their backs.

Scrub the potatoes and boil in salted water until they are just fork tender. Drain in colander and keep warm. Cut into smaller pieces while still warm. I like big chunks of potatoes. Put them into a salad bowl. Add the parsley, celery, eggs, olives, salt and pepper and then pour the dressing over the warm mixture. Toss together. I like it warm, but you can chill it.

You can always add more dressing if it needs it...or the mayo. I was thinking that even a small kosher dill pickle...finely chopped, would be good in there! Hell, styrofoam would be tasty in there!

Be sure to stop by my pals blogs to see what they made this Sunday!! Eileen and Shankari always have something good cooking in their kitchens! Happy Anniversary to Shankari and Raj!

I added some photos from Last Sunday..for real..with Marlena. We had a fabulous and memorable Indian potluck at Shankari's house. Shankari outfitted each of us in Sarree's and we had a wonderful time. Marlena's step- daughter Heidi and her Aunt Estelle accompanied her to the party. Great food, lots of laughs. I nearly plotzed!

Sundays with Marlena Spieler-A Potage of Red Lentils

Okay...my husband and I just got back from a 4 day vacation in Monterey with his folks. We made many happy memories..and I learned so much about Dave. I love him even more than ever. But..I had to make Marlena Spieler's "potage of lentils". My blogger pals and I continue to cook and blog our way through Jewish Cooking.

Ingredients: Serves 10, at least ( increased the ingredients...have a party tomorrow)
5 tablespoons of good olive oil
1 finely chopped large onion
3 celery sticks..finely chopped
3 carrots..finely chopped
3 tablespoons minced parsley
2 packed cups of fresh baby spinach
8 garlic cloves..finely chopped
2 med. potatoes...peeled and chopped medium
3 cups red lentils
12 cups of veggie stock
4 bay leaves
4 lemons..halved
2 tsp. fresh ground cumin
hot sauce to taste
kosher salt and fresh ground pepper to taste
to serve: slices of lemon and parsley

Heat the oil in a dutch oven..and throw in the onion,potato, carrots, celery, and half of the garlic. Cook on med low for about 8 minutes. Do not burn the garlic!

Throw in 12 cups of veggie stock and 3 bay leaves..and let simmer for 30 minutes with lid on. I added a lemon cut in half as well. Make sure it is at a simmer..not a boil. After 30 minutes, add the cumin to taste..and squeeze in more fresh lemon juice to taste. Add salt if needed. I added about two cups of baby spinach leaves at this point.

I then, in batches, whirled the potage into a food processor until smooth. I offered hot sauce to those who wanted it.

At the very end, I squirted a bit a fresh lemon juice and added some minced parsley into the potage. Delish!!!!!

Be sure to check out this weeks offerings from Shankari and Eileen.