It's About Liberty: A Conservative Forum
Topics => Food & Cooking => Topic started by: BMG on October 16, 2011, 08:22:19 PM
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Ingredients:
10 medium red potatoes
1/2 cup chopped green onion
1/2 cup diced dill pickle (I really like the Claussen Kosher Dills!)
1/2 cup finely diced celery
2 cans (2.25 oz each) pre-sliced black olives
3 diced hard boiled eggs
1 1/2 teaspoons white vinegar
2 tablespoons mayonnaise (Helman's!)
1 teaspoon salt
black pepper to taste
Directions:
Boil the potatoes (I like to leave the skins on, they add color and nutrients and don't detract from the flavor or texture but you can peel them if you want) until done. Rinse, place in a pot of cold water and let cool enough to handle, then slice to whatever size you prefer. Place them in an airtight container and drizzle over the vinegar. Lightly toss to coat, then cover and place in the fridge overnight (or for at least a few hours).
Once the potatoes are adequately cooled:
In a large mixing bowl (preferably with a lid so you can use it to store your finished potato salad), mix together the mayonnaise, salt, & pepper.
Next add the celery, pickle, green onion and olives, fold to combine.
Next add the potatoes and eggs, gently fold to combine.
Sprinkle with parsley if a garnish is desired, and serve.
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All y'all people sure like a lotta different food in yer food.
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Well, see Pan - me and food, we go W-A-Y back. ::deercorn:: I figure, might as well enjoy life while ya can. Never know when our gubermint's gonna go all totalitarian on us and leave us with nothing to eat but rice, beans and moldy bread! ;)
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Well, see Pan - me and food, we go W-A-Y back. ::deercorn:: I figure, might as well enjoy life while ya can. Never know when our gubermint's gonna go all totalitarian on us and leave us with nothing to eat but rice, beans and moldy bread! ;)
Gotcha. Not referring to limiting anybody else's choices, per se; I guess I'm a bit more of a "purist" when it comes to recipes. Most of your formulas sound good, but I don't like crunchy things in most softer things -- I'll put bacon (yep, it's a bit crunchy) and chopped, clean carrot-peelings in potato salad and that's it for texture.
I want tuna/eggs/chicken and mayonnaise for those salads and except for herbs/spices; no crunchy stuff. My sense of taste/texture seems to have either gotten sharper or just plain changed as I've gotten older (there is the med side-effect, too, perhaps), or not. Never liked tuna salad with celery.
I tend toward the creamy as opposed to the vinegary, with a few notable exceptions.
I'll just stifle myself from here; no sense spoiling everybody's fun. ;D
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nothing to eat but rice, beans and moldy bread! ;)
BMG, no way I'm gonna believe you don't have a recipe or two for beans & rice and moldy bread.
::laughonfloor::
(I boil taters with the skins on then wait until cold in fridge and then peel. More flavor cooked in peel and less mushy salad because firm from being cold.)
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@Pan:
Hey, there's nothing wrong with simplicity in a recipe either. If it tastes good, eat it! ;D
I have a Chicken and Rice recipe I really like...and I almost named half of the ingredients right there. lol I'll post it for ya when I get a chance!
@LV:
I do indeed have some recipes for rice & beans - moldy bread, well scrape off the mold and make french toast? ::angel::
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(I boil taters with the skins on then wait until cold in fridge and then peel. More flavor cooked in peel and less mushy salad because firm from being cold.)
Ever considered leaving the skins on (that will stay on)? It adds a little bit of a nutty flavor to the salad and to mashed potatoes.
The only spuds I peel these days are ones intended for stew; makes it easier to smash a few of them against the side of the pot and stir in to thicken the stew a bit.
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I'm with you on that one Pan - I leave the skins on potatoes whenever possible. I think it tastes better and I like the contrast...plus I'm lazy! ::angel::
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I hear that! And, if I could get my hands on a decent peeler .......