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
Karen Hanrahan ~ Wellness Educator/Nutritional Consultant/Blog Publisher
708.482.0678 ~ Websites: Nutrition Weight Loss, and Green Clean
Oh yes, the potatoes have to be cool before tossing it in the dressing. I made that mistake when I first made potato salad years ago.I love making it out of leftover baked potatoes. I always toss a few extra in the oven and then make potato salad a day or two later. That roasted flavor really comes through!
re: baked potatoes — what a great idea!! See, I make a salad with a warm balsamic dressing. It’s wonderful. Now that I think about it I believe the potatoes are cool when I do that recipe.