DrMike
Ballistician
- Nov 8, 2006
- 37,402
- 6,213
Well, in no time :?: :!: it will be summer--time for barbeques and swatting mosquitoes. I decided to get a jump on summer picnics by crafting a new (to me) potato salad.
I began with small yellow potatoes. I tossed a couple of pounds with extra virgin olive oil, salt and freshly ground pepper. I roasted these for about twenty minutes at 450 degrees, turning a couple of times with a wooden spatula.
In the interim, I made the base for the salad with:
one cup of yogurt
a tablespoon of Dijon mustard
juice of one lime
a cup and a half of chopped cilantro leaves
one small chipotle pepper chopped
one small red jalapeno pepper chopped
one small red sweet pepper chopped
one small orange sweet pepper chopped
about two tablespoons of chopped yellow onion
This was mixed and placed in the fridge to await the potatoes.
When the potatoes came out of the oven, I quickly ran upstairs to shut off the fire alarm, turned on the turbo fan, and let the potatoes cool a bit.
When the potatoes were cool enough to handle, I mixed them into the dressing and stirred thoroughly.
I can't believe that I left out two really important ingredients. I cooked six rashers of bacon and crumbled them into the salad. I also crumbled a bit of feta cheese. I just finished a nice bowl of this, and man is it a fine dish.
There is some heat here, but, oh, my, the flavour is terrific! I'll likely leave out the onion next time, or substitute a few green onions, and when I make this for my bride, I'll likely only use one half of a chipotle pepper. Otherwise, c'est bon!
I began with small yellow potatoes. I tossed a couple of pounds with extra virgin olive oil, salt and freshly ground pepper. I roasted these for about twenty minutes at 450 degrees, turning a couple of times with a wooden spatula.
In the interim, I made the base for the salad with:
one cup of yogurt
a tablespoon of Dijon mustard
juice of one lime
a cup and a half of chopped cilantro leaves
one small chipotle pepper chopped
one small red jalapeno pepper chopped
one small red sweet pepper chopped
one small orange sweet pepper chopped
about two tablespoons of chopped yellow onion
This was mixed and placed in the fridge to await the potatoes.
When the potatoes came out of the oven, I quickly ran upstairs to shut off the fire alarm, turned on the turbo fan, and let the potatoes cool a bit.
When the potatoes were cool enough to handle, I mixed them into the dressing and stirred thoroughly.
I can't believe that I left out two really important ingredients. I cooked six rashers of bacon and crumbled them into the salad. I also crumbled a bit of feta cheese. I just finished a nice bowl of this, and man is it a fine dish.
There is some heat here, but, oh, my, the flavour is terrific! I'll likely leave out the onion next time, or substitute a few green onions, and when I make this for my bride, I'll likely only use one half of a chipotle pepper. Otherwise, c'est bon!
