Potato salad with pickled onions and purple olives

Picnic baskets filled with bowls of potato salad, marinated green beans, fried chicken and carrot cake. Those are the family food treasures that come to mind when I recall summer visits to the Lago di Garda. As a child I remember being mildly surprised by the detailed questions my Mom’s friends inevitably asked her about just how she made her potato salad. To me it was as constant as the sunrise and brown-bag lunches for school every morning. Obviously potato salad was meant to taste like my Mom’s, and it was something she was pretty famous for.

I tailored her original recipe ever so slightly over the years.  My Mom tasted my translation of her delicious potato salad and she happily approved.

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Summer vegetable salad with bulgur

Bulgur is made of whole wheat. It is first cooked, subsequently dried and then ground into grains of various shapes and sizes. Of all the types of bulgur available, I prefer coarse bulgur when making a summer salad. Bulgur is to be found in Turkish and Moroccan shops and market places. Bulgur is also a part of the regional kitchens of southern Italy and on the island of Sicily. Make the following salad with bulgur a few hours in advance so that all of the juices in the vegetables and their dressing can soak into the grains.

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