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Subject: Potato Salad Variations
Newsgroups: rec.food.cooking

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From: Jay <spamless[at]here**.com>
Date: Sun, 9 Jan 2005 18:02:18 +1300
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At this time of year, we (New Zealand) are getting new potatoes coming 
through.
I love these and often make potato salad with them.
Recently I've been added "bits" to see what variations I like.
Today was....
(along with the obvious potato and low fat mayo)
Yellow capsicum, tomato, chopped almond and curry powder.
Not bad if I say so myself.

anyone else got variations they want to share? 

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From: rmg <roxmarie_nofriedspam42[at]pacbell.net>
Date: Sun, 09 Jan 2005 05:09:23 GMT
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I made a bacon vinagrette for string beans a while back.
Yesterday I put it on leftover steamed yellow finn potatoes with some 
chopped sweet red onions. It was to die for.

Bacon Vinagrette

4 slices bacon
1/4 c ketchup
1/4 c cider vinegar
1 tablespoon sugar
fresh thyme
pepper
dijon mustard to taste

Fry the bacon, drain. Put everything but the oil in the food processor and 
whirr until smooth/chunky. Add the oil slowly until dressing is of pouring 
consistency. You can also omit the oil and add it in increments as you use 
the dressing.

makes about 3/4 cup

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From: Hahabogus <invalid[at]invalid.null>
Date: Sun, 09 Jan 2005 13:23:32 GMT
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Jay wrote:
> I love these and often make potato salad with them.
> Recently I've been added "bits" to see what variations I like.
> Today was....
> (along with the obvious potato and low fat mayo)
> Yellow capsicum, tomato, chopped almond and curry powder.
> Not bad if I say so myself.

Penzey had a curried potato salad recipe in one of their catalogues. 
Basically it was the usual salad plus 2 tsp of sweet curry....it was 
good.

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From: revjoelle[at]aol.comgoaway (Joelle)
Date: 09 Jan 2005 13:45:48 GMT
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Jay wrote:
>anyone else got variations they want to share? 

Chopped red bell peppers and jalapenos if you are feeling adventures.  I chop
and mix up red onions, bell peppers and celery first, then add just a tad of
balsamic vinagar whatever spices suit my fancy at the time a little sugar,  
then add the taters and mayo.

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From: wardna[at]aol.com (Neil)
Date: 09 Jan 2005 17:09:43 GMT
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>along with the obvious potato and low fat mayo

The new potato is obvious to me; the low-fat mayo is not.

Stick with olive oil, vinegar, a few thin-sliced onions, mustard, salt, and
pepper.

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From: Jay <spamless[at]here**.com>
Date: Mon, 10 Jan 2005 12:52:54 +1300
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Neil wrote:
> The new potato is obvious to me; the low-fat mayo is not.
>
> Stick with olive oil, vinegar, a few thin-sliced onions, mustard, salt, and
> pepper.

Scuse the ignorance... is the above a replacement for the mayo?
In what quantities, I'll give it a try

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From: azazello[at]koroviev.de (Victor Sack)
Date: Sun, 9 Jan 2005 23:53:37 +0100
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Jay wrote:
> anyone else got variations they want to share?

Here is a recipe I like.

        Spicy potato salad

1.5 kg (3.3 lb) waxy potatoes
1 bunch radishes, sliced
2 bunches spring onions
250 g (8.8 oz) sour cream or crème fraîche
6 tablespoons Düsseldorf mustard (or use Dijon)
1 tablespoon lemon juice
salt and pepper

Cook and peel the potatoes and let cool.  Dice in 2 cm (0.8 in) cubes.
Mix in the radish slices, saving some for garnish.  Finely mince the
white part of spring onions; cut the green part in small strips.  Add
both to the potatoes and refrigerate.

Just before serving, mix sour cream or crème fraîche with the mustard
and lemon juice and season generously with salt and pepper.  Pour the
sauce over the salad and mix well.  Garnish with the rest of radish
slices.


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