| T O P I C R E V I E W |
| catscharm74 |
Posted - May 03 2008 : 2:05:24 PM
salad recipe. I have to bring something Monday and I want it to be heat safe!! I am looking for something easy, yummy, that appeals to a lot of different tastes. Thanks!!!
Heather
Yee-Haw, I am a cowgirl!!!
FARMGIRL #90 |
| 4 L A T E S T R E P L I E S (Newest First) |
| catscharm74 |
Posted - May 04 2008 : 07:22:46 AM
Thanks, I am making to tomorrow night. Can't wait to try it!! It sounds so yummy!!! I may add a little crumbled bacon, as I have some leftover and yummy!!!
Heather
Yee-Haw, I am a cowgirl!!!
FARMGIRL #90 |
| ddmashayekhi |
Posted - May 04 2008 : 06:49:43 AM
Though we are no where near 90, (struggling to make it to 60 here), this potato salad does hold up to the heat. No eggs or mayo keep it safe to eat in the summer. This is my favorite potato salad anytime of the year, hope you like it.
Dawn in IL |
| catscharm74 |
Posted - May 03 2008 : 7:55:27 PM
Oh Thanks!! We are headed to the lake for Mother's Day and being it is already 90 degrees here in Texas, I wanted something that would last. I will give it a test on our Tuesday night get together. Thanks!!!
Heather
Yee-Haw, I am a cowgirl!!!
FARMGIRL #90 |
| ddmashayekhi |
Posted - May 03 2008 : 7:36:50 PM
Here is a no mayo potato recipe from the "Barefoot Contessa":
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons chiffonade of fresh basil leaves
Drop the white & red potatoes into a large pot of boiling salted water & cook for 20-30 minutes, until they are just cooked through. Drain in a colander & place a towel over the potatoes to allow them to steam for 10 more minutes. Once cool enough to handle, cut in half and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt & 1/4 teaspoon pepper & slowly whisk in the olive oil to make an emulsion. Add the vinagrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoon salt & 1/2 teaspoon pepper & toss. Serve warm or at room temperature.
This is just delicious. Hope you try it!
Dawn in IL
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