Saturday, August 23, 2014

Picnic Potato Salad (now... say that three times)

Very old photo (well before i.e.) hard-boiled eggs page. LOL!
However, as soft-boiled... the ones above are just perfect.
Soft-boiled eggs, little known ingredient for softer breads!
Salad:
6 med russett potatoes
2 hard-boiled eggs
2 celery ribs
1/2 cup red onion (OR)
3 green onions
1/3 green pepper
1/3 red pepper
3 Tbsp cucumber pickles, chopped
(variation: dill pickles or relish)

Dressing:
1 cup light mayonnaise
1/2 cup low-fat sour cream
1 Tbsp yellow mustard
2 1/2 Tbsp cider vinegar
2 Tbsp granulated sugar
2 Tbsp pickle juice
1/2 tsp salt, or added to taste
Coarse ground black pepper, added to taste

Salad: Boil potatoes (uncovered) until fork tender. Drain (see tips) and rinse with cold water. Peel, as desired. Cube cooled potatoes, place in a large bowl. Meanwhile, cover raw eggs with cold water and bring to a boil. Remove from heat, cover and time 17 minutes. Rinse with cold water, before chopping eggs and adding to potatoes. Dice veggies and fold into potatoes and eggs.

Dressing: Mix ingredients together in a small bowl and then fold into potatoes and veggies. Best, after chilled several hours, so flavors mingle together.

(Tips & Techniques...)
  1. Cooled potato water is a very well known ingredient great for tender, flavorful homemade breads.
  2. My mother had an amazing green thumb; I remembered she reserved her water to water her beautiful house plants! Who knew?

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