FWD:SMASHED RED-SKINNED POTATO SALAD
Page 1 of 1
FWD:SMASHED RED-SKINNED POTATO SALAD
byrd45 Sat Jan 31, 2009 6:20 am
Reply
Recommend Delete Message 1 of 1 in Discussion
From: byrd45 (Original Message) Sent: 7/2/2008 12:59 PM
SMASHED RED-SKINNED POTATO SALAD
Serves 8
2 pounds small red-skinned potatoes
3/4 cup store-bought mayonnaise
1 tablespoon Dijon mustard
1/2 medium red onion, finely diced
2 celery stalks, finely diced
Salt
Freshly ground black pepper
1/4 cup finely chopped fresh parsley
Put the potatoes in a pot of lightly salted water. Bring to a boil over high heat. Continue boiling the potatoes until they are tender enough to be pierced easily by the tip of a small, sharp knife, 15 to 20 minutes depending on their size. Drain the potatoes and let them cool to room temperature.
In a large mixing bowl, stir together the mayonnaise, Dijon mustard, onion, celery, and salt and pepper to taste. With your hands, coarsely crush the cooled boiled potatoes into the bowl. With a large spoon, stir the crushed potatoes into the mayonnaise mixture. Stir in the parsley. Taste the salad and, if necessary, adjust the seasonings with a little more salt and pepper.
Cover the bowl with plastic wrap. Refrigerate the potato salad until serving time.
Recommend Delete Message 1 of 1 in Discussion
From: byrd45 (Original Message) Sent: 7/2/2008 12:59 PM
SMASHED RED-SKINNED POTATO SALAD
Serves 8
2 pounds small red-skinned potatoes
3/4 cup store-bought mayonnaise
1 tablespoon Dijon mustard
1/2 medium red onion, finely diced
2 celery stalks, finely diced
Salt
Freshly ground black pepper
1/4 cup finely chopped fresh parsley
Put the potatoes in a pot of lightly salted water. Bring to a boil over high heat. Continue boiling the potatoes until they are tender enough to be pierced easily by the tip of a small, sharp knife, 15 to 20 minutes depending on their size. Drain the potatoes and let them cool to room temperature.
In a large mixing bowl, stir together the mayonnaise, Dijon mustard, onion, celery, and salt and pepper to taste. With your hands, coarsely crush the cooled boiled potatoes into the bowl. With a large spoon, stir the crushed potatoes into the mayonnaise mixture. Stir in the parsley. Taste the salad and, if necessary, adjust the seasonings with a little more salt and pepper.
Cover the bowl with plastic wrap. Refrigerate the potato salad until serving time.
byrd45- Admin
- Posts : 1014
Points : 343
Reputation : 0
Join date : 2008-10-29
Age : 60
Location : PA -
Page 1 of 1
Permissions in this forum:
You cannot reply to topics in this forum|
|
|