Since the children planted potatoes in the garden last week and are beginning  to learn all about them, we picked a recipe that had potatoes in it! Potato Salad was the winner!

After boiling the potatoes, the children began cutting the potatoes into pieces…

They really enjoyed doing this because it was fairly easy to cut the potato ;o)  Some of us cut very big pieces while others chose to cut smaller pieces!

Next was cutting the cucumbers…

When the dressing was fully prepared and all the ingredients were cut we added the potatoes to the dressing and began mixing everything together…

We let the potato salad refrigerate for 2 hours and then we were able to have it for afternoon snack!

Some of us loved it, while others thought it was a little sour as you can see from our facial reactions! LOL 😀

Learning Goals Achieved:

• Compare two containers according to capacity (holds more,holds less, or holds the same.)
• Compare two objects according to weight/mass(heavier than, lighter than or equal to)
• Compare situations or objects according to relative temperature (hotter/colder than, or the same as).
• Measurement. The students uses time to describe, compare, and order events and situations.
• Underlying processes and mathematical tools.The student applies Kindergarten mathematics to solve problems connected to everyday experiences and activities in and outside of school. (Identifying mathematics in everyday situations.)

INGREDIENTS:

Servings: 15

 3 pounds red potatoes, cut into 3/4-inch cubes 3/4 cup mayonnaise 1/4 cup and 2 tablespoons cider vinegar 6 sprigs chopped fresh dill, or to taste salt and pepper to taste 1-1/2 cucumber – peeled, seeded, and finely chopped 12 green onions, sliced
DIRECTIONS:
 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 12 minutes. Drain and allow to steam dry while you prepare the dressing. 2 Whisk together the mayonnaise, apple cider vinegar, dill, salt, and pepper. Stir in the cucumber and green onions. Add the warm potatoes to the dressing and toss gently to coat with the dressing. Cover and refrigerate for at least 2 hours before serving.
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