The RecipeThis recipe is delicious. I love it and it only took a bit of tweaking for my taste. I had to look for a classic southern recipe so I wouldn't have to deal with anything crazy like raisins or dried cranberries. The Process Oh man, another non-vegetable salad. This time the base is potatoes. I had to skin and cube my potatoes to boil them. I'd like to take a second to thank the Irish in me, because without it I would have taken much longer to peel those potatoes. Cubing them didn't take too long, but I did need to grab a huge knife to make sure I didn't injure myself by trying to get a tiny knife through a large potato. Aside from making large potatoes I also had to boil a few eggs. I forgot to set a timer for them, but I got lucky and took them out at a perfect time. I was worried that the eggs would be either poached or tough from being undercooked or overcooked. The dressing was the easiest to make, but I ended up needing to make more so the potato salad wouldn't taste like plain potatoes with a hint of dressing. I learned that I like relish from this dish, so that's a plus for the next time I eat hotdogs. The dressing was delicious and I adore the seasoning in the dressing. The secret pickle juice helped thin it out a bit and the dill relish combined with the pickle juice added a nice tang that was needed to spice up the flavor. The Reviews
What would I change?Honestly I wouldn't change a lot. I'd probably add a bit more celery just to add a bit more texture to it, but the dish was delicious. I managed to make it amazing despite not being a pro. I'm shocked by how well my potato salad went.
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AuthorHi, I'm Laurin Hoke. I've always liked the idea of cooking, and now I have a chance to practice! I hope you'll follow my cooking (or burning) journey! |