Spanish Potato Salad
1/4 cup red wine vinegar
1 tablespoon honey
1 pinch saffron thread
1 cup good mayonnaise
1 tablespoon minced garlic
salt %26amp; freshly ground black pepper
2 lbs new potatoes
1/4 cup red bell pepper, chopped
1/2 cup finely diced Spanish onion
1 tablespoon finely chopped fresh thyme
1/4 cup coarsely chopped flat leaf parsley
Directions
1Combine the vinegar, honey and saffron in a small pot. Bring to a boil over high heat; immediately remove from the heat and let sit until cool to room temperature.
2Combine the mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper.
3Cook the potatoes in a large pot of boiling, salted water until tender. Drain and slice 1/2-inch thick. Place in a large serving bowl.
4Immediately fold in the mayonnaise mixture, red bell peppers, onion, thyme and parsley. Season to taste with salt and pepper. Enjoy!Looking for a potato salad recipe?
Just made some yesterday. My ';little trick'; is to boil the potatoes(and eggs) in salted water mixed with dill pickle juice along with a handful of celery leaves. It seems to make the potatoes more flavorful. While boiling I chop onion and celery, mix them with mayo, miracle whip, sweet pickle juice, a little mustard and what ever sounds good..yesterday I added some blue cheese dressing and a little dill dip I just happened to have. Taste the onion/mayo mixture and season to your liking. Cool potatoes, remove skin if applicable and cube them. Gently mix with dressing. Chill for a few hours and enjoy. If you don't like it-change it up next time.
I don't have a solution, but a plan.
Start with the recipe on the side of the Helmans mayo Jar. Seriously, it is a great basic recipe.
Now start experimenting. add 2 teaspoons of vinegar and omit 1 tablespoon of Mayo. Add 1 Teaspoon of SMOKED paprika.
Keep playing with these ingredients, along with changing the level of mustard powder.
It;s fun work
Potato Salad
I like to use red-skin potatoes with skins on, scrub %26amp; remove eyes.
For every 6 potatoes add 1 or 2 eggs to hard-boil with them.
When potatoes are boiled, drain %26amp; remove eggs to cool in cold water.
Dice potatoes when cool enough, peel %26amp; chop eggs, put in bowl.
Finely chop a medium white onion, or several green onions.
Mix with 1/2 cup mayo %26amp; 1 tbsp mustard.
I have probably tasted over 100 different potato salads and I think you just have to try making it yourself and add what you like until you get the flavor you like.
2 cups chopped precooked pontiac(red skinned) potatoes (unpeeled )
sliced celery
sliced red capsicum
sliced spanish onion
seeded mustard
honey
mayonnaise..
add combined seeded mustard, honey and mayonnaise to vegetables. and mix to thoroughly coated.
Try this website: http://allrecipes.com/Recipe/Spanish-Pot鈥?/a>
INGREDIENTS (Nutrition)
1 1/2 pounds potatoes
8 slices bacon, cooked and crumbled
1 small apple
1 (2 ounce) can chopped black olives (omit)
1/4 cup diced red onion
1/3 cup white wine vinegar
3 tablespoons olive oil
2 cloves garlic, minced
salt to taste
1/2 teaspoon ground black pepper
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What to Drink?
Sauvignon Blanc
Frozen Mango Margarita
DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and cool. Cut each potato lengthwise into 1 inch spears. Place spears in 9x13 inch baking dish.
Prepare the marinade by whisking together the white wine vinegar, olive oil, garlic, salt and pepper. Reserve 1 tablespoon and pour the remainder over the potatoes and turn gently to coat. Cover and refrigerate until chilled.
Remove potatoes from refrigerator and bring to room temperature. Arrange potato spears on serving platter.
Core apple and finely chop; add to reserved marinade. Stir in bacon (or ham), olives and onion. Spoon over potatoes and serve.
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