Dilled Corn and Potato Salad. It's Weekend Herb Blogging time again, and as of this revised post, Kalyn of Kalyn's Kitchen is hosting the event. I gave myself a second challenge, to use mostly pantry ingredients. Costco deals seem to multiply in my pantry, in multipacks. What goes in, must come out as well, and it's best to have some tasty methods ready. The Dilled Corn and Potato salad used Green Giant Niblet corn and Paradise Valley Creamy Mash Potatoes (dehydrated) from my pantry. I paired the salad with more from the pantry, my mother's Salmon Cakes (with a kick) using tinned Kirkland Atlantic Salmon, other ingredients like Old Bay spice were in the cupboard as well. I also had some fresh dill on hand, my favorite herb. The more research I do, the more I see that dill seems to be very popular herb in Northern European countries. The recipes for tonight's dinner are:
Dilled Corn and Potato Salad
1 packet Paradise Valley Creamy Mash Potatoes*
2 cups water
1 cup whole milk
1 can, drained, Green Giant Niblets corn
2 tablespoons chopped fresh dill
1/2 cup Kewpie mayonnaise
Boil two cups of water and pour into a bowl containing the packet of dehydrated potatoes. Stir as you pour, and follow by stirring in 1 cup whole milk until well-blended. Refrigerate to cool down. When lukewarm, add corn, dill and mayonnaise and mix in. Cover, and chill to cool completely.
This dish goes well with seafood. Can also be served warm as a base for fish to be draped over. As a breakfast treat, you can also add a little flour and extra dill to the left overs and make potato pancakes, topped with a dollop of sour cream.
*The 4.8 oz packet says it makes 6 - 2/3 cup servings
2 7-oz cans boneless & skinless salmon
1 teaspoon Old Bay spice
1 large clove garlic, minced
1/4 cup breadcrumbs
Olive Oil for frying
Break up salmon in a medium bowl, add egg and mix in. Add spice and garlic, mixing thoroughly, then add breadcrumbs. The mixture is rather crumbly, to hold it together better another egg may be added, but my family prefers more salmon and less filler. Pan fry on both sides in olive oil. Makes 8 small cakes.
This is my mother's recipe except for the Old Bay spice, which I think adds a nice kick to the taste. I discovered and fell in love with Old Bay when I lived in the metro DC area where Maryland and Virginia folk alike used this spice liberally with seafood.