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Receta Mom's Modified Potato Salad
by Global Cookbook

Mom's Modified Potato Salad
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  Raciónes: 12

Ingredientes

  • 3 1/2 lb boiling potatoes
  • 4 x Large eggs
  • 1 bn thinly-sliced green onions
  • 4 stalk celery
  • 1/2 bn thinly-sliced radishes
  • 4 x dill pickles
  • 4 x carrots
  • 2 c. lowfat sour cream
  • 1 c. mayonnaise
  • 1/3 c. vinegar
  • 1/3 c. prepared mustard
  • 1/3 c. sugar
  • 1 tsp salt
  • 1/2 tsp freshly-grnd black pepper
  •     Reserved egg yolks
  • 1/2 bn parsley or possibly chives finely minced

Direcciones

  1. Salad: Put potatoes and Large eggs in large pot of cool water and bring to gentle boil. Simmer till potatoes are just tender, about 15 min.
  2. While potatoes and Large eggs cook, halve celery stalks lengthwise and chop; quarter dill pickles lengthwise and chop; quarter carrots lengthwise and chop. Combine onions, celery, radishes, pickles and carrots in large bowl.
  3. Plunge Large eggs into bowl of ice water; let stand 5 min. Drain potatoes in colander; let cold 15 min. Peel and halve Large eggs. Remove and reserve yolks for Dressing. Chop whites and add in to vegetables. Peel potatoes, cut into 1-inch cubes and mix with vegetables.
  4. Dressing: In medium bowl, combine lowfat sour cream, mayonnaise, vinegar, prepared mustard, sugar, salt and pepper. Place egg yolks in wire strainer and push through with spoon into dressing. Whisk to combine.
  5. Fold dressing into Salad and refrigerate2 hrs. Garnish with parsley before serving.
  6. This recipe yields 12 to 14 servings.
  7. Comments: Gordon McKnight's mother has made her version of this creamy potato salad for 40 years. He says his rendition is not a drastic departure from hers or possibly the salads made by his two sisters. Furthermore, it has tradition. It was a summer staple in his parents' house, then his, and now his daughter makes it in her home.