Potato Salad

Here is the recipe for a very different potato salad, contributed by Kathy Mackey.

New potatoes cut to quarters or large ones peeled and cut to 1/4 inch thick slices.

Cook in water till tender but still firm. Strain and put into a glass bowl.

Cut up a bunch of green onions and add. If you have no green onions or not enough, then use the wonderful Videlia or red onions cut to very thin rings and a handful of chopped chives. (Potatoes and onions should be about equal amount.)

In a glass, mix white vinegar, water, sugar and a bit of salt to taste. Pour over salad to just cover.

Keep in the fridge for a day. When serving, add a sprinkle of paprika or thin slices of red pepper for colour. Use a slotted spoon to serve.

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Potato-Kale Soup

Ingredients
4 med. potatoes
2 carrots
1 onion chopped
1 clove garlic
1 or 2 T. oil or butter
4 c. hot water or stock pepper and salt parsley
1 bunch kale (remove the spine or centre stem. Chop and steam 5-6 min.)

Directions

Saute onion, garlic. Add potatoes and carrots with stock or water and simmer until tender.

You can puree ½ the mixture. Add salt, pepper and parsley with steamed kale.

An added touch: garnish with cheese of your choice.