Potluck # 51 Cooking
This tangy side dish with sweet onions and honey pairs beautifully with burgers or steak. This salad is best chilled but can stay at room temperature for up to two hours. You can also use sweet-hot mustard in place of the Dijon and honey for a zesty flavor.
Yield: 8 servings (serving size: 1 cup)
Ingredients
• 3 pounds small red potatoes, cut into 1-inch pieces
• 1 tablespoon olive oil
• 2 teaspoons freshly ground black pepper
• 1/2 teaspoon kosher salt
• 2 bacon slices (uncooked), chopped
• 2 cups diced Vidalia or other sweet onion (about 2 medium)
• 2 garlic cloves, minced
• 3 tablespoons Dijon mustard
• 2 tablespoons reduced-fat mayonnaise
• 1 1/2 tablespoons honey
• 1 1/2 tablespoons sherry vinegar
• 1/4 cup chopped fresh parsley
Preparation
Preheat oven to 400°.
Combine first 4 ingredients in a large bowl; toss to coat. Arrange potatoes in a single layer on a jelly-roll pan. Bake at 400° for 40 minutes or until potatoes are tender, stirring once. Transfer potatoes to a large bowl.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; cook 15 minutes or until golden brown and caramelized, stirring frequently. Add garlic to pan; cook 30 seconds. Add onion mixture and bacon to potatoes; toss gently. Let stand 15 minutes.
Combine mustard, mayonnaise, honey, and vinegar in a small bowl; stir with a whisk. Add mustard mixture and parsley to potato mixture; toss gently.
To convert this to a recipe for 20 people… times it by 2.5
This tangy side dish with sweet onions and honey pairs beautifully with burgers or steak. This salad is best chilled but can stay at room temperature for up to two hours. You can also use sweet-hot mustard in place of the Dijon and honey for a zesty flavor.
Yield: 8 servings (serving size: 1 cup)
Ingredients
• 7.5 pounds small red potatoes, cut into 1-inch pieces
• 2.5 tablespoon olive oil
• 5 teaspoons freshly ground black pepper
• 1 ¼ teaspoon kosher salt
• 5 bacon slices (uncooked), chopped
• 5 cups diced Vidalia or other sweet onion (about 2 medium)
• 5 garlic cloves, minced
• 7.5 tablespoons Dijon mustard
• 5 tablespoons reduced-fat mayonnaise
• 3 ¾ tablespoons honey
• 3 ¾ tablespoons sherry vinegar
• 1 cup chopped fresh parsley
I originally got this recipe from myrecipes.com, I believe it was from Cooking Light. It is an wonderful potato salad recipe, definitely out of the ordinary. Whenever I make it, everyone wants the recipe. I do have a secret though. I flip flop the amts for the Dijon mustard and the honey. My husband was never a big fan of mustard in potato salad, so I though that would take it out of the main ingredient status. It works out perfectly everytime.
Monday, December 7, 2009
# 50 - Global Nation
According to my research, a dream vacation for me would be to Isla del Coco, an island off of Costa Rica. The cost of $2618 for seven days, not including airfare, would make it a perfect place to go and relax. The time to go would be February when the temperature is 85 degrees with little rain, not a high demand time which would mean less tourists. The island is a national park and I would have to stay on the mainland. Lying on the beach and watching others enjoy scuba diving woudl be great. Taking walks through the tropical forest would be lovely as long as I didn't meet "ole raptor" since this was the setting for Michael Crichton's Jurassic Park blockbuster!
#49 - Love of languages
I enjoyed playing with Mango and Live Mocha. These sites will certainly help me to learn more Spanish to assist our customers who are Spanish speaking.
Friday, November 16, 2007
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