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Potato Salad

Posted Jun 04 2008 6:03pm

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
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