Savory  Potato  Salad






3 pounds  red potatoes, scrubbed

1 (1-oz.) packet vegetable soup mix

  1/4 cup red wine vinegar 

2 stalks celery, minced

2 tablespoons minced red onion

2 teaspoons Dijon mustard  

1 cup mayonnaise

zest of 1 lemon

1/4 cup  packed parsley leaves, coarsely chopped

1/2 cup  packed arugula leaves, coarsely chopped (optional)  

salt and pepper to taste





Cover potatoes with 1 inch of cold water in a large pot.

Bring to a boil, then reduce heat to medium.

Bring to a boil over high heat, reduce to medium-low and simmer until potatoes

are easily pierced with a fork, 25 to 30 minutes.

Drain; slightly cool.


When potatoes are cool enough to handle, chop into 1-inch pieces and place in a large bowl.

Toss potatoes with soup mix, vinegar and salt and pepper to taste.


Cover bowl with plastic wrap and refrigerate until cool, 20 to 25 minutes.


Toss potatoes with celery, onion, mustard, mayonnaise and lemon zest.

Fold in parsley and arugula.


Taste and adjust seasoning, if necessary.


Serve immediately, or chill, covered, until ready to use. 



Serves 8






5  Minute  Coleslaw






1 cup mayonnaise

2 tablespoons lemon juice

2 tablespoons sugar

1/2 teaspoon salt

1 package (1 lb.) shredded coleslaw mix or 6 cups shredded cabbage  






In large bowl, combine mayonnaise, lemon juice, sugar and salt.


Add coleslaw mix; toss well.


Serve chilled or at room temperature.



Serves 8





Pulled  Pork  Sandwich






1 1/2 pounds boned pork shoulder or butt, fat trimmed

4 ounces green onions, rinsed, ends trimmed, and coarsely chopped 

2 cloves garlic, peeled

2 fresh Fresno or other hot green chilies (about 1 oz. total), rinsed, stemmed, and seeded 

2 tablespoons tomato paste

2 tablespoons brown sugar

2 teaspoons ground allspice

1 teaspoon ground dried thyme

1 teaspoon salt 

1/2 teaspoon pepper 

1/4 cup cider vinegar


8 to 10 soft dinner rolls (about 1 oz. each), sliced in half horizontally






Rinse pork and pat dry.


In a blender or food processor, whirl green onions, garlic, chilies, tomato paste,

brown sugar, allspice, thyme, salt and pepper until finely chopped.

Add vinegar and whirl until smooth.


Scrape mixture into a heavy 5 to 6 quart pan.

Add pork and turn to coat completely.

Cover and chill at least 2 hours or up to 1 day.


Add 1 cup water to pan, cover, and bring to a simmer over medium-high heat.

Reduce heat to very low and simmer pork, turning once, until meat is very tender

when pierced and shreds easily with a fork, 2 to 2 1/2 hours.


Remove from heat and let cool about 15 minutes.

Transfer meat to a bowl.

Skim and discard fat from surface of cooking liquid.

Measure liquid; if there's more than 1 1/2 cups, boil over high heat until reduced to 1 1/2 cups.


With a fork or your fingers, pull meat into thin shreds; remove and discard fat.

Mix meat with cooking liquid.

Add more salt and pepper to taste.


Spoon about 1/4 cup pulled pork onto each roll bottom; set tops in place.



Makes 8 to 10 servings







 Salem's Den  Salem 2004 and Beyond  

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