Many people think of potato salad as a summer dish – one to bring to picnics and to eat alongside greasy summery food.
But The Kwerks disagree!
A recipe that comes from Ryan Koch’s dear Dutch Oma, this potato salad is “rather unique in flavour and texture,” Ryan said.
“It packs a nice, crunchy punch with the iceberg lettuce and apple,” added Ryan’s wife Laura, the songwriters and mastermind behind The Kwerks.
Laura won’t admit that this salad may or may not have swayed her towards Ryan and his family when she first tasted it.
“Surely a family that ate such a scrumptious dish was one worth keeping,” she said.
The Kwerks have incorporated it into their own culinary repertoire, and bring it out whenever someone needs comfort food, or a good dose of smashy-delicious carbs.
“What better time than the holidays?” they queried.
Smashy Potato Salad
8 medium potatoes, boiled
7 hard-boiled eggs
5 green onions, chopped
2 cups iceberg or romaine lettuce – shredded
1 carrot, grated
1 green apple, chopped
1 2/3 cups mayonnaise (Miracle Whip is delicious in this)
1 tsp. mustard
Salt & pepper
1/2 tsp. paprika
Mash the potatoes with 6 of the eggs.
Add green onions, mayo, mustard, salt, pepper & paprika.
Gently fold in lettuce, carrots and apple. Put into serving bowl and garnish with slices of remaining egg, sprinkle with more paprika and salt.
Chill at least 5 hours before serving.
The Kwerks may specialize in music, but little known to many, they have a passion for making tasty desserts and treats, as well.
In fact, Ryan and Laura Koch’s three daughters have taken on this same passion, and the whole family spends weekends poring over recipes and baking up tasty delights such as homemade croissants, cheesecakes, doughnuts, cakes, and cookies.
One particular recipe, called Minty-Melty Bites, was a favourite from Laura’s childhood. She and her three sisters would make the basic whipped shortbread cookies with their mom, adding a maraschino cherry on top of each one, and would eat them within the hour they emerged from the oven.
But being the ‘Kwerky’ lady that she is, Laura thought she’d add a little pizazz in her adult life, and crushed some candy canes to add excitement. Much to her family’s joy, it was well received, and more creative ideas are in the works.
1 cup butter
1/2 cup powdered sugar
1 1/2 cups flour
2 regular-sized candy canes
Cream butter and sugar, and then add flour.
Beat for 10 minutes (NO LESS!).
Crush candy canes with the back of a spoon, or a food processor, ensuring the crumbs are small, not too chunky.
Gently fold into dough.
Drop by the tablespoon onto a cookie sheet, and top each cookie with a maraschino cherry.
Bake at 350 for about 10-12 minutes, watching for the bottoms to brown slightly.
Let them cool a little before devouring the entire tray.
OTHER LANGLEY ADVANCE HOLIDAY RECIPES: