Goldy's Kitchen Cookbook by Diane Mott Davidson

vegetable or chicken stock
    2 tablespoons mayonnaise
    1 tablespoon tarragon vinegar
    Â½ teaspoon Dijon mustard, or more to taste
    1 tablespoon extra-virgin olive oil
    2 scallions, finely chopped (including tops)
    3 radishes, diced
    1 small tomato, seeded, diced, and drained
    â…“ cup peeled diced jicama
    1 cup baby spinach, well washed and drained, plus more for lining the platter
    Salt and freshly ground black pepper
    1. The night before you are to serve the salad, thoroughly rinse the rice, place it in a glass bowl, and completely cover the grains with spring water. Allow the rice to soak overnight. The next morning, carefully drain the rice in a sieve.
    2. In a large saucepan, bring the stock to a boil and add the rice. Cover the pan and immediately reduce the heat to the lowest setting. Allow the rice to cook, covered, for 45 minutes at sea level and for 1 hour to 1¼ hours at high altitudes, or until the kernels have puffed and taste done (i.e., they are not chewy or hard). Drain the rice and measure it. You should have between 1¾ and 2 cups cooked rice. Spread the wild rice out on two plates to cool completely. For the salad, the grains must be dry and cool. Pat the rice dry with paper towels, if necessary.
    3. In a small bowl, combine the mayonnaise, vinegar, and mustard, and whisk well. Add the oil in a thin stream, whisking all the while, until you have a smooth, blended dressing.
    4. In a medium bowl, gently combine the cool wild rice with the scallions, radishes, tomato, jicama, and spinach. Pour the dressing over this mixture and mix very gently. Taste and correct the seasoning with the salt and pepper. Chill for at least 2 hours before serving.
    5. Turn out onto a small platter that you may line with spinach leaves, if desired. The salad must be consumed the day it is made; it does not keep well.
    Makes 4 to 6 servings

New Potato Salad
    â€” DYING FOR CHOCOLATE —
    This dish was a particular favorite of my mother's. I would make it when our family would visit Charlottesville, Virginia, in the summer.
    12 new red potatoes, unpeeled
    About ¾ cup best-quality mayonnaise, preferably homemade ( here )
    Â¼ cup heavy (whipping) cream (or more, if needed)
    2 garlic cloves, very finely minced
    2 teaspoons snipped fresh dill
    Â½ teaspoon salt
    White pepper
    1. In a saucepan of boiling spring water, cook the potatoes just until tender, 15 to 20 minutes. Drain and let cool, then quarter the potatoes.
    2. In a small bowl, thin the mayonnaise slightly with cream. Add the garlic, dill, salt, and white pepper to taste. Taste the mixture and correct the seasoning.
    3. In a large bowl, toss the potatoes with the mayonnaise mixture. If the potatoes are not completely covered with the mayonnaise mixture, thin another ¼ cup mayonnaise with 1 tablespoon of whipping cream, and mix it in. Cover tightly with plastic wrap. Chill well, preferably overnight in the refrigerator.
    Makes 4 servings

Schulz’s Guacamole Salad
    â€” DYING FOR CHOCOLATE —
    This is a great dish to take to potlucks, especially when you know people are bringing Tex-Mex foods. I invariably end up doubling the recipe. Note that the dressing does indeed have to be made at serving time, and the crushed corn chips sprinkled on just before serving. But it’s worth it, and the bowl you took to the potluck will look as if it’s been licked clean.
    1 head iceberg lettuce
    Â¼ cup grated Cheddar cheese
    Â¼ cup grated Monterey jack cheese
    Â½ cup chopped scallions (including tops)
    8 cherry tomatoes, halved
    1 avocado, peeled, pitted, and mashed
    Â½ cup regular or light sour cream
    â…“ cup corn oil
    1 tablespoon fresh lemon juice
    1 tablespoon picante sauce
    1 cup crushed corn chips
    1. Tear the lettuce into small pieces and toss with the cheeses, scallions, and tomatoes. Cover and refrigerate in a salad bowl until serving time.
    2. When you are ready to serve the salad, make the dressing. Peel, pit, and scoop the avocado