menumaker
Sous Chef
Sorry, but what is miracle whip please? I haven't seen it this side of the pond.
Sorry, but what is miracle whip please? I haven't seen it this side of the pond.
Sorry, but what is miracle whip please? I haven't seen it this side of the pond.
It has less fat than mayo (which is why they can't call it mayo -- they call it salad dressing).
But the primary difference is that MW contains a lot of added spices that give it a much brighter taste.
It has less fat than mayo (which is why they can't call it mayo -- they call it salad dressing).
But the primary difference is that MW contains a lot of added spices that give it a much brighter taste.
Well, "brighter taste" isn't how I would describe it. I would say it is both tangier and a lot sweeter than mayo. It has a sort of anti chic because it used to be less expensive than mayo.
The base dressing to our potato salad is mayo, marzetti's, french's yellow mustard S&P. I like Miracal Whip but Karen doesn't.
What is Marzetti's?
I am going to make a small potato salad for myself next month and I am going to try the mayo/MW combo. It sounds interesting.
I'm with taxy on the "sweeter" judgement. For me it's too sweet to use with meats as a spread. Between mayo and MW there is a five-fold difference (.02 vs 1 gram of sugar). Use the Fat Free version of anything and they load it up with even more sugar. Give me the old-fashioned vices. And as far as using it in any salad I'd rather avoid the sweet taste and add the particular spices that I'm wanting at that meal. JMO. Good thing there are SO many different choice at the market.
I like the tzatziki idea. Sounds like it would be good with Mac salad. Never made it from scratch. have only eaten it out of a store made container. Believe is is made from Greek Yogurt, and finally chopped cucumbers and ? Am I on the right track ? Thanks if you have a recipe. mysterychef.
I mix mayo (Hellmans' not home made - sorry) with fat free or very low fat youghourt. Fewer calories than mayo alone or mayo+sour cream.That's my preference too Hoot. MW seems too sweet to have with a meat, so mayo with a sammy. Got a small jar of Dukes when we were in Asheville last year. Didn't buy a big one because I didn't want to get too attached...can't by it in MA. Since I couldn't tell a real difference between Dukes and Hellman's/Best Foods mayo it all works for me.
When I make potato salad I just toss things into a bowl and mix, then dip my finger in and taste (CLEAN one each time ) until it tastes like what I want that day. But I always mix roughly half mayo and half sour cream because I don't really like the greasy mouth-feel I have from all mayo. Since the salad always disappears at our house I guess each time works out OK. Always has some kind of mustard in it though - Colman's powdered, dijon, or Plochman's yellow.
...I used to know an Austrian lady who made her potato salad with a vinaigrette style dressing. I neglected to get the recipe (I was only a teenager) and I've never seen a potato salad done like this in a cookery book or magazine and none of my friends do irt. Experimenting hasn't worked.=
I used to know an Austrian lady who made her potato salad with a vinaigrette style dressing. I neglected to get the recipe (I was only a teenager) and I've never seen a potato salad done like this in a cookery book or magazine and none of my friends do it. Experimenting hasn't worked.