Originally Posted by
jimcfsus
Thanks for this thread, BamaVol. I'm in the midst of making a batch of potato salad thanks to your reminder.
You're welcome,
jimcfsus. I made the mediterranean in 45 minutes this afternoon. We'll see. I know Mrs BamaVol will like it because of 7 oz feta. She loves any strong cheese. We're grilling steaks tonight and I think it will make a nice side. The recipe said to serve with pita bread and I think I will.
My father makes an excellent (in my eyes) potato salad.
-cooked potatos, sliced
-vinaigrette (two parts oil, one part whitewine vinegar, salt, pepper, garlic)
-onions
-chives
I can ask him 'bout the details, if you're intereseted.
DTS, I collect recipes. I may only use it once, but I'd like to have it. By all means, ask.
Originally Posted by
Abby
It's not award-winning, but I like this warm potato salad:
Cook red potatoes (whole baby ones, if not too expensive) in water until just starting to soften, and then add some sliced fresh green beans and cook just until beans are cooked, but still crunchy. Drain, return to a low temp burner and quickly add some chopped red onion, halved cherry tomatoes or diced plum tomatoes. Pour a touch of olive oil and a small amount of good quality balsamic vinegar into pot and stir just to blend.
Sprinkle with your choice of herbs/seasonings - I might add a bit of fresh-ground black pepper and some oregano or basil. I also like to sprinkle a bit of feta cheese on top before serving.
Looks interesting,
Abby. I'd probably go with chunks of plum totatos. I now have enough potato salad recipes to get me halfway through summer bbq season!