Potato Salad with Fresh Stir-Ins

For your next summertime cookout or picnic, prepare a basic potato salad with a light mayonnaise-mustard dressing; then surround the salad with bowls of flavorful stir-ins, such as crumbled bacon, seeded and chopped chili peppers, mustard seeds, chopped avocado drizzled with lemon juice, chopped red onion, and a variety of herbs. Invite guests to enhance the taste of the potato salad with any of the ingredients that you’ve provided.

 

 

Ingredients

  • 5 lb. tiny new red potatoes or baby Yukon Gold potatoes, halved
  • 1/4 cup olive oil
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 recipe Classic Potato Salad Dressing
  • Milk
  • Stir-Ins:
  • Snipped fresh sorrel, parsley, dill, and/or basil
  • Crisp-cooked bacon, drained and crumbled
  • Seeded and chopped jalapeño chile peppers and/or chopped bottled red cherry peppers*
  • Mustard seeds, fennel seeds, and/or caraway seeds, toasted**
  • Chopped peeled avocado (drizzled with lemon juice)
  • Chopped radishes and/or celery
  • Chopped red onion and/or green onion

 Directions

  1. Preheat oven to 425 degree F. Place potatoes in a greased large shallow roasting pan. Drizzle with the 1/4 cup olive oil. Sprinkle with the salt and pepper; toss to coat. Roast, uncovered, for 40 to 45 minutes or until just tender and browned, stirring occasionally.
  2. Meanwhile, prepare Classic Potato Salad Dressing. Toss potatoes and dressing while potatoes are hot. Let stand for 15 minutes. Cover and chill up to 24 hours.
  3. To serve, stir up to 1/3 cup milk into potato mixture to desired consistency. Place potato salad in a large serving bowl. Arrange assorted fresh stir-ins and condiments in separate bowls around the potato salad
  4. Classic Potato Salad Dressing: In a medium bowl stir together 1-1/2 cups mayonnaise or salad dressing, 2 tablespoons yellow mustard, 1 tablespoon white wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
  5. *Test Kitchen Tip: If desired, potatoes can be cooked in the microwave. To microwave potatoes, omit olive oil. Place half of the potatoes in a microwave-safe 2-quart casserole. Add 3/4 cup water and 1/2 teaspoon salt. Micro-cook, covered, on 100 percent power (high) for 10 to 14 minutes or until the potatoes are just tender, stirring twice. Drain potatoes; set aside. Repeat with remaining uncooked potatoes, using additional water and salt.
  6. *Note: Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
  7. **Note: To toast seeds, heat them in a small skillet over medium heat about 2 minutes or until fragrant and lightly browned, stirring frequently.
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Posted by on Nov 12 2015 Filed under Salad, Top Kitchen. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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