Thanks for the video. It was great. I bet you melted. I wish I had someone to send it to. No mom since I was little and my MIL is in an assisted living facility with the beginning stages of Alzheirmer's.
ISO ideas/help with Mother's Day Weekend Boat Picnic Menu
- Thread starter blissful
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,943
Potato Salad
Red potatoes - washed, unpeeled & cubed, boiled in salted water
Celery - chopped fine
Scallions - chopped fine, green included
Fresh parsley - chopped fine
Mayonnaise
Sour cream
White vinegar (or vinegar or your choice)
Dry mustard
Salt and ground black pepper
Mix all ingredients except potatoes in a bowl to taste. Add cooked potatoes and gently stir. Chill before serving.
Variation: For added flavor boil potatoes with a stalk of celery and an onion halved (discard celery and onion after boiling).
Red potatoes - washed, unpeeled & cubed, boiled in salted water
Celery - chopped fine
Scallions - chopped fine, green included
Fresh parsley - chopped fine
Mayonnaise
Sour cream
White vinegar (or vinegar or your choice)
Dry mustard
Salt and ground black pepper
Mix all ingredients except potatoes in a bowl to taste. Add cooked potatoes and gently stir. Chill before serving.
Variation: For added flavor boil potatoes with a stalk of celery and an onion halved (discard celery and onion after boiling).
lynseysnatural
Assistant Cook
- Joined
- Apr 19, 2009
- Messages
- 33
OK - sorry for the delayed response!
For the potato salad:
Quarter or halve about a pound of red potatoes; cover with at least an inch of cold water in a big pot and boil until fork tender. Drain and set aside.
While those cook, quarter a red onion and then cut it into very thin slices; then chop about a quarter cup of scallions - white and green parts, or whichever parts you prefer.
Finely mince garlic and whisk it with about 1 T yellow mustard and 2 T champagne vinegar, then slowly whisk in about a quarter cup olive oil. Stir in salt and pepper to taste. Then combine all the ingredients and chill, or serve at room temperature - it's also good with asparagus!
For the potato salad:
Quarter or halve about a pound of red potatoes; cover with at least an inch of cold water in a big pot and boil until fork tender. Drain and set aside.
While those cook, quarter a red onion and then cut it into very thin slices; then chop about a quarter cup of scallions - white and green parts, or whichever parts you prefer.
Finely mince garlic and whisk it with about 1 T yellow mustard and 2 T champagne vinegar, then slowly whisk in about a quarter cup olive oil. Stir in salt and pepper to taste. Then combine all the ingredients and chill, or serve at room temperature - it's also good with asparagus!
