Certain summer holidays really require a good potato salad. I find I am experimenting, as the ones I made tried and true just don't appeal to me anymore.
This one is a
Martha Stewart recipe, and I goofed a bit in the way I made it, me hindsight thinks. It was delicious and different from your typical potato salad - I just could have executed it better.
Maybe read the recipe??
Red Potato Salad with Bacon and Blue Cheese-Buttermilk Dressing Boil Red Skinned Potatoes - I filled a pot
Make dressing with 1/2 C buttermilk, teas red wine vinegar, teas dijon mustard, 1.5 ounces of gorgonzola (
my preferred type of Blue - milder ) cheese, crumbled. Mix together - I added white pepper and I think a small clove of crushed garlic would be awesome in this.
It calls for 8 slices of bacon. I only had turkey bacon and as I am experimenting with it. I find I don't have much patience for the length ot time it takes to get this stuff cooked crispy. So the bacon bits were a bit chewy - they should be crispy
I added chopped fresh parsley, and celery and if you like raw chopped onion this recipe could tolerate it. The recipe calls for chive - I adore chive
I drained the potatoes and added the dressing while they were hot, I think this was one mistake - the dressing didn't stay creamy, it
broke ( meaning it lost it's texture)
I also then added the fresh veggies and bacon, tossed it and then put it in the fridge. I think I should have cooled the potatoes completely and added the dressing and bacon bits and veggies later.
The salad was runny and sortof wilty
it tasted good - just didn't look good
Now buttermilk is not something I buy often, but when I have it around I like to soak boneless chicken breasts in it - in the fridge, and then dredge them with breadcrumbs and parmesan cheese and bake them in the oven. We had that last night and one is leftover for a great salad meal later this week. YUM - Other uses are in salad dressings, and a muffin recipe I want to make - I just keep forgetting to get molasses.
A great way to sour milk for a mock buttermilk,
which I do all the time, is to add vinegar. 1 T per cup. Let it sit for 30 minutes, it will thicken - and just stir. I also think a good yogurt - like the greek yogurt made from whole milk, or even goats milk would also apply as fine alternatives in this recipe.
chive, beautiful chive flickr image credit
Certain summer holidays really require a good potato salad. I find I am experimenting, as the ones I made tried and true just don't appeal to me anymore.
This one is a Martha Stewart recipe, and I goofed a bit in the way I made it, me hindsight thinks. It was delicious and different from your typical potato salad - I just could have executed it better.
Maybe read the recipe??
Red Potato Salad with Bacon and Blue Cheese-Buttermilk Dressing
Boil Red Skinned Potatoes - I filled a pot
Make dressing with 1/2 C buttermilk, teas red wine vinegar, teas dijon mustard, 1.5 ounces of gorgonzola ( my preferred type of Blue - milder ) cheese, crumbled. Mix together - I added white pepper and I think a small clove of crushed garlic would be awesome in this.
It calls for 8 slices of bacon. I only had turkey bacon and as I am experimenting with it. I find I don't have much patience for the length ot time it takes to get this stuff cooked crispy. So the bacon bits were a bit chewy - they should be crispy
I added chopped fresh parsley, and celery and if you like raw chopped onion this recipe could tolerate it. The recipe calls for chive - I adore chive
I drained the potatoes and added the dressing while they were hot, I think this was one mistake - the dressing didn't stay creamy, it broke ( meaning it lost it's texture)
I also then added the fresh veggies and bacon, tossed it and then put it in the fridge. I think I should have cooled the potatoes completely and added the dressing and bacon bits and veggies later.
The salad was runny and sortof wilty
it tasted good - just didn't look good
Now buttermilk is not something I buy often, but when I have it around I like to soak boneless chicken breasts in it - in the fridge, and then dredge them with breadcrumbs and parmesan cheese and bake them in the oven. We had that last night and one is leftover for a great salad meal later this week. YUM - Other uses are in salad dressings, and a muffin recipe I want to make - I just keep forgetting to get molasses.
A great way to sour milk for a mock buttermilk, which I do all the time, is to add vinegar. 1 T per cup. Let it sit for 30 minutes, it will thicken - and just stir. I also think a good yogurt - like the greek yogurt made from whole milk, or even goats milk would also apply as fine alternatives in this recipe.
chive, beautiful chive flickr image credit