That's right! Let's have a look see....
This weeks Potato recipe is hot off the press from Donna Currie and her Cookistry blog, which Donna says is all about creating, experimenting, and playing with food in her kitchen.
Donna has thousands of fantastic recipes up her sleeve but I have picked this one for us today, and perhaps we will borrow some others down the track. Hop over to Donna's site to learn more about the ins and outs of potato salad. Believe me there is more to it than meets the eye!
Red Pepper Potato Salad
6 yukon gold potatoes, cooked
1 tablespoon apple cider vinegar
6 hard boiled eggs, peeled and chopped
2 stalks celery, diced
1 slice from a large sweet onion, diced
1/4 cup capers
1/4 cup bread and butter pickles, diced
1 roasted red pepper, cleaned and diced
1 tablespoon prepared mustard
1/2 teaspoon sweet paprika
1 teaspoon celery salt
1 teaspoon prepared horseradish
1/2 cup mayonnaise (more as needed)
Peel the potatoes as soon as they've cooled down enough to handle. Cut them into chunks (whatever size you like) and put them into a large mixing bowl. Sprinkle the cider vinegar over the potatoes immediately and toss them around. The potatoes will absorb the vinegar completely.
Let the potatoes cool while you prepare everything else.
Add all the remaining ingredients to the bowl, and stir to combine. Taste for seasoning and add more salt, if needed. If you prefer a creamier potato salad, add more mayonnaise. You can also add some of the juice from the bread and butter pickles, if you like.
Refrigerate until serving time. Personally, i think potato salad is best the next day, but you can serve it right away.
1 tablespoon apple cider vinegar
6 hard boiled eggs, peeled and chopped
2 stalks celery, diced
1 slice from a large sweet onion, diced
1/4 cup capers
1/4 cup bread and butter pickles, diced
1 roasted red pepper, cleaned and diced
1 tablespoon prepared mustard
1/2 teaspoon sweet paprika
1 teaspoon celery salt
1 teaspoon prepared horseradish
1/2 cup mayonnaise (more as needed)
Peel the potatoes as soon as they've cooled down enough to handle. Cut them into chunks (whatever size you like) and put them into a large mixing bowl. Sprinkle the cider vinegar over the potatoes immediately and toss them around. The potatoes will absorb the vinegar completely.
Let the potatoes cool while you prepare everything else.
Add all the remaining ingredients to the bowl, and stir to combine. Taste for seasoning and add more salt, if needed. If you prefer a creamier potato salad, add more mayonnaise. You can also add some of the juice from the bread and butter pickles, if you like.
Refrigerate until serving time. Personally, i think potato salad is best the next day, but you can serve it right away.
Well, thank you Donna for allowing us to share your delicious recipe. It is almost a meal in itself, with carbohydrate (potato) protein (egg) and various veggies!
I'm looking forward to sharing your potato pancakes at a later date:)
I'm looking forward to sharing your potato pancakes at a later date:)
my - that recipe sure looks good!
ReplyDeleteI agree, I think it would make a pretty good addition to a picnic lunch on one of your outings, don't you?
ReplyDeleteooooh, I love a good potato recipe, we've got oodles at the moment. Loving all your potato meanderings.
ReplyDeleteHi Kirsty, so lovely to hear from you! I will be heading over in the morning to take a look at your patch. Just a bit late right now:) bye for now and thanks for dropping by, Jane
DeleteGood job with the post. Thank you for sharing the same.
ReplyDelete