A speedy fix for potato salad
http://www.nwitimes.com/articles/2008/07/02/featur [2008-7-3]
Tag : Pepper Dice
The trouble with potato salad is that it's hard to make on a whim.
The time needed to cook the potatoes -- never mind if you want toadd hard-boiled eggs and bacon -- makes potato salad a pooraccompaniment to otherwise speedy dinners of burgers and dogs.
But there is a way to have fast, great-tasting potato salad withoutresorting to the tubs of goopy ready-to-eat stuff in your grocer'sprepared foods section. And the solution starts in the same aisle.
Many grocers sell containers of roasted potato wedges rightalongside their rotisserie chickens or in their deli case. Thesemake an excellent base for a potato salad, especially if they comepreseasoned with herbs or garlic.
To solve the hard-boiled egg problem, head to the dairy and eggarea. Near the cartons of egg substitutes you'll often find bags ofready-to-eat hard-boiled, peeled eggs.
And don't feel like getting out the skillet to do bacon? Mostgrocers now sell a variety of precooked bacon right alongside theconventional varieties. The flavor isn't as intense, but it worksfor a salad such as this.
With the three time-consuming components of potato salad taken careof, the rest is easy. Dice some vegetables, add the dressing ofyour choice and garnish as desired.
This recipe uses a dressing blend of mayonnaise, mustard andketchup, which provides a tangy-sweet flavor.
No-cook potato salad
3/4 cup mayonnaise
2 tablespoons whole-grain mustard
2 tablespoons ketchup
2 tablespoons juices from a jar of bread and butter pickles
Salt and freshly ground black pepper, to taste
1/2 cup diced bread and butter pickles
1 cup diced celery
1 small red onion, diced
1 red bell pepper, diced
2-1/2 pounds purchased roasted potato chunks, cooled
4 hard-boiled eggs, quartered
4 strips cooked bacon, crumbled
Pinch smoked paprika
* In a small bowl, whisk together the mayonnaise, mustard, ketchupand pickle juice.
* Season with salt and pepper, then set aside.
* In a large bowl, combine the diced pickles, celery, onion and redpepper.
* Add the potatoes and toss well to mix.
* Add the reserved dressing and mix to coat all ingredients well.
* Add the eggs and half of the bacon, then mix well.
* Garnish with remaining crumbled bacon and a sprinkle of paprika.
* Refrigerate or serve immediately.
Makes 6 servings.
The trouble with potato salad is that it's hard to make on a whim.
The time needed to cook the potatoes -- never mind if you want toadd hard-boiled eggs and bacon -- makes potato salad a pooraccompaniment to otherwise speedy dinners of burgers and dogs.
But there is a way to have fast, great-tasting potato salad withoutresorting to the tubs of goopy ready-to-eat stuff in your grocer'sprepared foods section. And the solution starts in the same aisle.
Many grocers sell containers of roasted potato wedges rightalongside their rotisserie chickens or in their deli case. Thesemake an excellent base for a potato salad, especially if they comepreseasoned with herbs or garlic.
To solve the hard-boiled egg problem, head to the dairy and eggarea. Near the cartons of egg substitutes you'll often find bags ofready-to-eat hard-boiled, peeled eggs.
And don't feel like getting out the skillet to do bacon? Mostgrocers now sell a variety of precooked bacon right alongside theconventional varieties. The flavor isn't as intense, but it worksfor a salad such as this.
With the three time-consuming components of potato salad taken careof, the rest is easy. Dice some vegetables, add the dressing ofyour choice and garnish as desired.
This recipe uses a dressing blend of mayonnaise, mustard andketchup, which provides a tangy-sweet flavor.
No-cook potato salad
3/4 cup mayonnaise
2 tablespoons whole-grain mustard
2 tablespoons ketchup
2 tablespoons juices from a jar of bread and butter pickles
Salt and freshly ground black pepper, to taste
1/2 cup diced bread and butter pickles
1 cup diced celery
1 small red onion, diced
1 red bell pepper, diced
2-1/2 pounds purchased roasted potato chunks, cooled
4 hard-boiled eggs, quartered
4 strips cooked bacon, crumbled
Pinch smoked paprika
* In a small bowl, whisk together the mayonnaise, mustard, ketchupand pickle juice.
* Season with salt and pepper, then set aside.
* In a large bowl, combine the diced pickles, celery, onion and redpepper.
* Add the potatoes and toss well to mix.
* Add the reserved dressing and mix to coat all ingredients well.
* Add the eggs and half of the bacon, then mix well.
* Garnish with remaining crumbled bacon and a sprinkle of paprika.
* Refrigerate or serve immediately.
Makes 6 servings.
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