![]() ![]() Rather than whisk the dressing, I made it in the Cuisinart, resulting in a very thick, emulsified dressing which coated the potatoes well. This was a good amount more would have been too much. The shallots I bought were quite huge so I used half of one, which came to 2 T. I use the skinny haricots verts and they are perfect in this dish.Ī very nice potato/green bean salad! I took the advice of the other reviewers and halved the olive oil. Easy, delicious and best of all, no mayonnaise. Served with grilled polish dogs and hamburgers. White wine and/or lemon for vermouth and/or white wine vinegar. This will be a go-to summer salad at our house.Įasy to make and substitute. Served at room temp leftovers (I made a lot!) served cold. I think it did make a subtle herby-spicy difference in the taste. I've never used vermouth in anything, but tried it with this. Thank you.Ī big success! Like many others, I made several alterations and substitutions: I grilled small red, white and purple potatoes, adding a small amount of olive oil at this time Greatly reduced the olive oil in the dressing (~1/4 cup) used white balsamic vinegar added canned white beans and a tiny bit of herbes de provence. Remember to season well with salt & pepper-vinaigrette salads need salt to bring out the flavor. Now that I have made it, I agree there's a little too much olive oil but this was still tasty! I brought this to a bar b q and it was a hit. Had this recipe at a friend's home and asked her for the recipe. The trick may be making sure you pour the vinaigrette over warm potatoes so it is absorbed more. I never found the amount of oil too much as many here have suggested. I will also make with dry-roast cumin seeds when I make an 'Indian' spread.I have made this multiple times over the years (having saved the original Bon Appetite recipe from 2002). Some other time I will try with tarragon like another reviewer mentioned. I will make more later as the dressing quantity is about 1 Pint. I managed to make an acceptable version of this for lunch. I've often wished the US was a lot closer as you have a lot more variations, some British farmers have been told not to grow certain varieties of tomatoes & they are dying out. Also, onions apart from red onion & shallots, there are onions (of various sizes) & (tiny) pickling onions in the supermarkets - they both have brown skins & white flesh, neither are sweet! I ended up using a shallot. You said sweet red bell pepper, I didn't know if this was different from a standard one (only 1 choice of 'bell' pepper in the UK - called just 'peppers') so I used 2 long pointy peppers that said 'sweet' on the pack. I used Red-skin potatoes, don't think I've seen baby ones, but they have white flesh unlike your picture, nor are they as firm but they are perfectly acceptable. ![]() I used whole french beans (cut up finely as a UK supermarket has found needles in long beans recently). Was having a salad spread, wanted potato salad (usually with mayo involved here) & saw this in my inbox. It certainly wasn't marinated here,it didn't last that long. However, it could be stood as long as people like. It states marinated but there were no marinating instructions. ![]()
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