I got this recipe from Bon Appetite in July of 2000. It is a great Recipe for Potato Salad and perfect for a pot luck or a summer picnic. It goes well with the Cherry Cola Ribs.
Roasted Red Potato
Salad
Drizzling sweet pickle juice over the warm
potatoes is the secret to this delicious salad.
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Preheat Oven to 400°
3 1/2 pounds red-skinned potatoes, Rinsed, dried and cut into
3/4-inch pieces
1/4 cup juices from jar of sweet pickles
Dressing:
3/4 cup mayonnaise
1/3 cup buttermilk 4 teaspoons Dijon mustard 1 teaspoon sugar 1/2 teaspoon ground black pepper 4 hard-boiled eggs, peeled, chopped 1/2 cup chopped red onion 1/2 cup chopped celery 1/2 cup chopped sweet pickles
Spread potatoes in a single layer onto a foil lined baking sheet.
Sprinkle with salt and freshly ground black pepper. Lay a piece of foil on
top of the potatoes without creating a seal. Roast about 40 minutes or until
the potatoes are soft but not mushy. Remove from the oven, remove the foil
and drizzle pickle juices over potatoes and toss gently. Cool to room
temperature. Once cool, place in a large bowl.
Whisk mayonnaise, buttermilk, mustard, sugar, and pepper in
medium bowl to blend; set aside. Add eggs, onion, celery, and pickles and
toss gently to blend with the potatoes. Pour in the dressing and toss gently to coat
the vegetables. Season to taste with salt. (Can be made the day before.)
Chill. Bring to room temperature before serving.)
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