Two recipes I hope to replicate again

In the past week I tried both of these recipes, and I LOVED them! The potato salad recipe reminds me of the classic potato salad I ate growing up. I would like to compare it to my grandma's recipe, because it reminded me of her. The second recipe is a delicious vegetarian recipe made with quinoa - my new favorite seed. The quinoa salad is a great summer meal.

Potato Salad
http://www.foodnetwork.com/recipes/food-network-specials/potato-salad-recipe/index.html

Ingredients

• 4 pounds Idaho potatoes
• 4 jumbo eggs, hard boiled
• 2 1/2 cups mayonnaise
• 4 green onions, finely chopped
• 3 stalks celery, finely chopped
• 1 tablespoon yellow mustard
• 1/2 teaspoon freshly ground white pepper
• 1 teaspoon kosher salt

Directions

In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.

Quinoa Black Bean Salad Recipe

http://www.savvyvegetarian.com/vegetarian-recipes/quinoa-black-bean-salad.php

Ingredients

• 1 cup quinoa
• 1 1/2 cups cold water
• 1/2 tsp salt
• 2 cups cooked black beans. If using canned beans, drain and rinse well
• 1/2 cup chopped celery
• Optional: 1 carrot, peeled, halfed lengthwise, sliced thin diagonally
• Optional: 1 cup chopped fresh yellow or green beans
• 1 jalapeno pepper, seeded and minced OR 1 Tbsp minced fresh ginger
• 2 garlic cloves, minced, OR 1 tsp garlic powder
• 1 red pepper, sliced thin
• 1 green pepper, sliced thin
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 Tbsp chopped fresh cilantro or basil
• 1/4 cup chopped scallions
• Optional: 1 large ripe tomato
• Optional: 1/2 cup sliced olives
• Dressing:
• 2 Tbsp freshly squeezed lime juice
• 1/4 cup olive oil
• 1 tsp salt
• Fresh ground pepper
• Pinch cayenne or chili powder

Directions

1. The quinoa can be made ahead of time and refrigerated
2. Soak the quinoa 10 - 15 minutes in cold water
3. Rinse well in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
4. Place in a 2 qt pot with 1 1/2 c. water and 1/2 tsp salt
5. Bring to a full boil, cover tightly, turn down to low, and cook for 15 minutes
6. Remove from heat and allow to sit 5 minutes covered
7. Fluff quinoa gently with a fork and set aside to cool
8. Sauté jalapeno, fresh garlic, in 2 Tbsp oil until garlic is browned, pepper and celery are softened
9. Add the green and red peppers and sauté briefly
10. Add the cumin and coriander, cook and stir 5 minutes
11. Blend dressing ingredients with a whisk or shake in a jar
12. Gently combine sautéed veggies, tomatoes, black beans, quinoa and dressing in a large bowl
13. Adjust salt and pepper to taste. Stir in cilantro and scallions, and serve warm or cover and chill