Suburban Chef Recipes for July 1st, 2008, Barbie Hahn

Tangy Caesar Style Potato Salad-
Can be made 2 days ahead

  • 3 lbs small boiling potatoes (red or Yukon gold)
  • 4 stalks green onions chopped
  • 6 sliced bacon, cooked and crumbled
  • 4 stalks celery chopped
  • 2 eggs hard boiled
  • 1 T chopped fresh flat leaf parsley
  • salt and pepper to taste


  • 1 T Dijon mustard
  • 1T Worchestershire sauce
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup red wine vinegar
  • 1 anchovy fillet minced
  • 1/4 tsp salt and pepper and garlic powder ( or 1 clove minced if you prefer)
Cook potatoes skins on in boiling water until tender 15-20 minutes. Remove from water and let come to room temperature.9 If you do not have hardboiled eggs made already I just put them in with the potatoes and pull out after about 10 minutes)
While potatoes are cooling, cook bacon chop green onions, celery and parsley.
In mason jar add all ingredients for the dressing and shake vigorously
Slice room temperature potatoes and in a large bowl, add potatoes, green onions, and celery, pour half of the dressing over the salad, gently mix so you don't break the potatoes.
The day of the picnic, add remaining dressing, and parsley salt and pepper to taste, remix gently. Garnish on top with chopped hard boiled eggs and crumbled bacon, YUMMY!

Fresh Farm Market Gazpacho Salad
Make a day ahead or the day of the picnic

  • 3 Pounds firm ripe tomatoes, seeded and chopped
  • 1 cup cucumber chopped (salad, English, traditional, skin on skin off ,it is up to you, does not really matter)
  • 1 yellow pepper chopped
  • 3 stalks celery chopped
  • 1 small red onion chopped
  • 1 jalapeno chopped fine
  • salt and pepper to taste
  • In a mason jar with lid add the following
  • 1/4 cup red or white wine vinegar
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 1 clove of garlic minced
  • 1/2 tsp dried oregano, fresh if ya got it.
  • 2 T flat leaf parsley
  • 1/4 tsp Spanish paprika or cumin, either will add a little smoky flavor
Add chopped vegetables to large bowl. Shake dressing vigorously and then pour over veggies. If not eating same day, put in fridge until next day ( I know they say don't put tomatoes in fridge, BUT traditional gazpacho is served COLD so it is OK,I promise!)
Before serving add salt and pepper to taste. Enjoy!

Aunt Aggie's Slaw , A Hahn Favorite!
Make the day of the picnic in 5 minutes

  • 1 bag shredded cabbage (angel hair or cabbage with carrots, whichever you prefer)
  • Dressing
  • 2 cups room temperature water (very important or sugar will not dissolve)
  • 1 cup white vinegar or rice wine vinegar for more Asian flare
  • 1 cup sugar
  • 1 tsp salt
  • 1/2 tsp pepper
Mix dressing ingredients in bowl until sugar is dissolved. Open bag of cabbage and pour into dressing and toss until all cabbage has been introduced to the dressing.
Put in fridge if you have time,. If not head out the door and it will marinate on the way!
The key to this recipe is the 2 to 1 ratio, for larger batches just double.
This slaw is YUMMY on hot dogs, metts or brats. Just make sure you drain slaw well, or your bun will get soggy!



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