because Steak needs potatoes. Roast Potato Salad ala Basso 2 lbs small fingerling potatoes, sliced in half lengthwise one head garlic 6 TBS olive oil one TBS Dijon Mustard 1.5 TBS red wine vinegar chopped chives Preheat oven to 425. Peel the garlic and place with the potatoes in a shallow baking dish, in a single layer. toss with half the oil, salt and pepper to taste. Bake for 30 minutes. In the meantime, whisk the mustard and vinegar together, then add the oil. finely chop the chives (about 3 tsps.) transfer the roasted potatoes and garlic to a mixing bowl, toss with the vinaigrette, garnish with the chives, and serve warm. with Steak.
Ever subsitute Dijon for regular yellow mustard in your recipe? I'm kind of burned out on dijon, but the rest of it sounds awesome
Traditional southern mustard potato salad (potatoes, mayonnaise, mustard, pickles, onions, celery, and eggs) beats all. The kind that shows up at covered dish dinners and Memorial Day barbecues. But your recipe sounds good, too. I'll give it a try.
1 tbs of dijon mustard is so small in that recipe that you aren't going to get a strong dijon mustard taste. I think yellow mustard in his recipe would be all wrong. While I do not like regular potato salad, I'd much prefer something along the lines of what basso posted. The traditional stuff makes me want to puke.
Dude, for $4, Sam's big tub is awesome...I do have a friend that does it from scratch and it rocks, but for me, convenience is better...Of course, if I have potato salad, I have to have baked beans (bushes with brown sugar)...but with these, I usually eat with brisket... With steak though, i usually do a baked potato and asparagus or green beans and salad...plus my glass or two with a cab...
Yeah, it's great with BBQ... not so sure about with a good steak. But if it were socially acceptable to do so, I would eat nothing but potato salad for the rest of my life and be happy. Unfortunately, it doesn't really work when you're on Atkins...
Basso....yours and mine are close.....I make a potato salad with red potatoes that my friends call Muffaletta Potato Salad because I put sliced olives, chopped red onions, dijon mustard and olive oil in it.
Salt lick potato salad Categories: Salads Yield: 5 Servings 5 large Baking potatoes Salt and pepper 1 teaspoon Celery seed 1 large Onion diced ½ cup Juiced drained from dill pickles ⅓ cup Barbecue sauce ⅓ cup Vinaigrette salad dressing 1 cup Mayonnaise, or to taste The day before serving, scrub the potatoes and boil them in salted water until tender but still slightly firm they should not be mushy. Plunge them into ice water, and when cool, peel them and cut them into 3/4 inch dice. Season the potatoes with salt, pepper, and celery seed. Marinate the onion in the pickle for a few hours or overnight in the refrigerator. To serve, drain the juice and add the onions to the potatoes. Add the barbecue sauce and salad dressing, tossing to coat evenly. Place back in the refrigerator for at least one hour before serving, and just before serving, add the mayonnaise. Adjust the seasoning and serve. Notes: It's the marinated onions that make the difference
ours is very close to basso's French Potato Salad 2 pounds fingerling potatoes or other small waxy potatoes 1/2 cup or so extra-virgin olive oil 1/2 cup 1/4-inch slices of scallion, green and white parts 1/2 cup chopped onion 3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp) 1/3 cup white wine 1 1/2 tablespoons Dijon-style mustard 2 to 3 tablespoons chopped chives 2 tablespoons or more coarsely chopped fresh green or purple basil, fresh tarragon, or parsley 1 teaspoon kosher salt, plus more, if needed 1/2 teaspoon freshly cracked black pepper (coarse), plus more if needed Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.) Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat. Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like. Serve the potatoes warm (no colder than room temperature).
I want a poll. Who in the hell eats potato salad with a steak? I don't think I've ever seen it even offered on any steakhouse menu. Well, maybe Denny's.
