Try
my red potato salad recipe
| This
is a great new baby potato salad recipe, and
while I usually use red potatoes, an assortment
of two or three varieties, with their subtle
differences in taste, works very well too
(A great recipe for three potato salad - try
it with Yukon Golds, White Creamers and Reds). |
 |
|
|
|
This
creamy potato salad recipe is quite different
from the run-of-the-mill traditional potato
salad recipes, and is great at parties and
- need I say it - barbecues.
This
recipe has a 'printer friendly' version,
without adds or text. Simply click on 'Print
recipe' or the printer icon directly below
(and deactivate your pop-up blocker if necessary),
and you're ready.
|
|
|
 |
Why
not try an untraditional potato
salad recipe at your next barbecue?
|
| Suitable
for 6 salad servings |
| |
| Ingredients:
|
| |
|
 |
1
pound red baby potatoes,
jacketed and rinsed well |
|
4
tablespoons fresh lemon
juice, divided |
|
¼
cup olive
oil |
|
2
garlic cloves, minced |
|
2
tablespoons mayonnaise |
|
3
anchovy fillets, soaked
in cold water, sliced |
|
1
chili pepper, seeded and
diced |
|
4
scallions or green onions,
sliced (green and white
parts) |
|
½
cup fresh coriander leaves,
shredded |
|
Salt
and freshly ground pepper,
to taste |
| |
|
| Preparation:
|
|
Do
not peel. Rinse well, and
slice the potatoes lengthwise
and boil in salted water
with 1 tablespoon lemon
juice until they are soft
enough to eat. |
|
Drain
and transfer to bowl |
|
In
a separate bowl, mix the
olive oil, the remaining
3 tablespoons lemon juice,
garlic, mayonnaise, anchovy,
chili pepper and the salt
and pepper. Add the mix
to the potatoes while
they are still hot.
|
| |
|
|
|
|
|
Try
some of our other great outdoor cooking salads and
sides>>
|
|
|
|
|
 |
|
SEARCH OUTDOOR-COOKING.COM:
 |
|
|
|
|
 |
|
|
|
|
|
|
|
