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Deviled egg overload
Janet Bostwick wrote:
> On Fri, 06 Jul 2012 22:49:38 -0400, "Jean B." > wrote: > >> Janet Bostwick wrote: >>> On Fri, 06 Jul 2012 09:48:53 -0700, sf > wrote: >>> >>>> On Fri, 6 Jul 2012 08:24:43 -0700 (PDT), Nancy2 >>>> > wrote: >>>> >>>>> I don't put butter in potato salad. I do use mayo or my mom's cooked >>>>> dressing. >>>> I like potato salad that's not made with mayonnaise, but I rarely make >>>> it so when I do - everyone wants me to make the one with mayo. >>> Do you have any non-mayo recipes you would share? I am a potato salad >>> klutz. I have two different kinds I make and I can't get beyond them. >>> Janet US >> Here a one I like (again, I have not made it for years). >> >> Potato Salad with Roasted Red Peppers (4 large) >> >> Not much can make me stray from mom’s potato salad, but this one >> is delectable! >> >> 2-4 Tbsp dry white wine >> 1 Tbsp olive oil >> salt and freshly ground black pepper to taste >> 2 lbs red-skinned waxy potatoes >> 1/4 c minced green onion >> >> Dressing: >> 1/3 c olive oil >> 3 Tbsp balsamic vinegar >> 1 1/2 tsp grainy Dijon mustard >> 1 medium clove garlic, pressed >> >> 3 medium red bell peppers >> 3/4 c Niçoises olives, pitted and halved >> >> Combine wine, 1 Tbsp oil and salt and pepper to taste in a small bowl. >> >> Boil unpeeled potatoes in salted water till done, ca 20-25 >> minutes. Drain, peel, and dice. Add to wine mixture, tossing >> gently to coat. Add onions, toss again, and cool. Can stop here >> and refrigerate for a day if you so desire. Add dressing >> ingredients and adjust seasoning. Chill for up to 4 hours. >> >> Roast peppers under broiler ca 2” from heat, turning frequently, >> till charred and blistered—-ca 15 minutes. Cover with foil and >> let steam for ca 15 minutes more. Peel and halve, removing core >> and seeds. Cut into 1/2” strips and cut strips into 1” pieces. >> Stir into salad along with olives, and serve. > > Thank you! That sounds absolutely up my alley. I'll have to go > shopping for the olives, otherwise I have everything else. I'm > looking forward to this. > Janet US You're very welcome. I hope you like it. -- Jean B. |
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