Friday, June 4, 2010

Potato Salad with Peas and Carrots

Moving along with my potato-fancying, I decided to whip together a quick veggified potato salad tonight. This salad is packed full of flavor. From the dijon mustard and coriander, to the broth and cheese, it all melds together to make a creamy summery side dish. If you're not as hasty as I was to get this to the table, you can add one or two diced hard-boiled eggs and celery to make this a real-deal potato salad almost like mom used to make.
The Stuff:
  • medium saucepan
  • medium mixing bowl
  • fork (for mixing!)
The Edibles:
  • 3 baseball-sized russet potatoes
  • 3-4 T. miracle whip or mayonnaise
  • 1 T. honey dijon mustard
  • 1 T. beef broth (or vegetable broth, if you're making it veggie style)
  • 1 T. bacon crumbles (again, omit if you're making it veggie style)
  • 1 carrot, shredded
  • 1/4 c. frozen peas
  • 1 T. Parmesan cheese
  • 1/2 T. dried dill
  • 1/2 T. dried parsley
  • 1/2 T. ground coriander
  • 1 tsp. onion powder
  • 1/2 tsp. garlic powder
  • salt and pepper to taste
The Making:
  1. Boil potatoes until cooked, testing with a fork for done-ness. Drain and immediately immerse in a bowl of ice water.
  2. Combine remaining ingredients in a bowl and serve immediately, or refrigerate in a sealed container.

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