Potato salad dressing!?!
Answers: i made a potato salad, with the eggs celery onions and carrots, but i'd like to try something different rather than my old mayo,salt peper and paprika dressing, any ideas?
My sis in law makes hot potato salad
Fry up 1 # bacon, crisp. Cool and crumble
She boils little reds and drains. Pours a T or 2 drippings over the spuds, add a little garlic powder, salts and peppers them. Sprinkles on grated cheddar cheese and the bacon bits and chopped parsley. Serve warm with a garnish of fresh parsley. She must bring them to family functions!
add some ranch dressing to the mayo
Add a dejion mustard
i always add some mustard and a little dill pickle juice to give it a tangy taste
I use stone ground mustard and a little sweet pickle juice, it makes it more tangy, also I have seen some people garnish the top w/ gourmet olives.
I mix some mustard into my mayo dressing for a basic potato salad. A lemon vinaigrette is also good on top (recipe below).
But this one is good, too, for a change:
New Potato Salad
3 pounds small red potatoes
Kosher salt
1 cup good mayonnaise
1/4 cup buttermilk, milk, or white wine
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
--Ina Garten
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LEMON VINAIGRETTE
1 1/2 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette.
Leave out the mayo and use bottled Ranch dressing.