That's an item that my local Cub Foods sells in their deli; it's a very popular seller.
I made my version this afternoon for supper tonight if I decide to fix supper. :-) If I don't, we'll have it with roast chicken tomorrow.
What I did:
Scrubbed and oiled 'some' baby new potatoes, red skins; Diced up about 1/3 cup of onion; Cut about 5 slices of extremely meaty and lean bacon from the pigmeat guy, and fried them up in a non-stick skillet until they were kind of crispy; Dissolved about 1/4 tsp chicken base in about 1-1/2 tbsp water; Mixed a glob (maybe 1/3-cup?) of mayo with about 1/2 cup of Daisy sour cream (have you ever looked at the ingredient list in other 'sour creams'? Jeez.)
I put the onions in a bowl and diced about 6 leetle spuds into the bowl.
I added the mayo to the reconstituted chicken base (there's a flavor to this salad that made me think there was some chicken something involved) and mixed it up (pretty thin, gulp).
Then I stirred in the sour cream and that thickened it a bit. I added the bacon pieces to the dressing along with some black pepper and some chives.
I mixed some of the spuds into the dressing and then returned it all to the bowl with the remaining spuds, mixed it up and stuck it in the fridge for an hour or so.
Dayam! This is eminently edible. Scoff at the chicken base, but I do think that was the 'special' flavor that makes the deli stuff so good.
Dinner is starting to look like grilled hot dogs accompanied by the potato salad, some crispy kettle chips (Lay's reduced fat version) and mebbe some dill pickles.
Looks like the rest of the cooked potatoes will become parsley-buttered new potatoes with tomorrow's chicken. If green beans don't require a bank loan at the farmers market, I'll get some of those, too.
Dobru' chut'! -- -Barb, Mother Superior, HOSSSPoJ rec.food.cooking Preserved Fruit Administrator "Always in a jam. Never in a stew." - Evergene
> That's an item that my local Cub Foods sells in their deli; it's a very > popular seller.
> I made my version this afternoon for supper tonight if I decide to fix > supper. :-) If I don't, we'll have it with roast chicken tomorrow.
> What I did:
> Scrubbed and oiled 'some' baby new potatoes, red skins; > Diced up about 1/3 cup of onion; > Cut about 5 slices of extremely meaty and lean bacon from the pigmeat > guy, and fried them up in a non-stick skillet until they were kind of > crispy; > Dissolved about 1/4 tsp chicken base in about 1-1/2 tbsp water; > Mixed a glob (maybe 1/3-cup?) of mayo with about 1/2 cup of Daisy sour > cream (have you ever looked at the ingredient list in other 'sour > creams'? Jeez.)
> I put the onions in a bowl and diced about 6 leetle spuds into the bowl.
> I added the mayo to the reconstituted chicken base (there's a flavor to > this salad that made me think there was some chicken something involved) > and mixed it up (pretty thin, gulp).
> Then I stirred in the sour cream and that thickened it a bit. I added > the bacon pieces to the dressing along with some black pepper and some > chives.
> I mixed some of the spuds into the dressing and then returned it all to > the bowl with the remaining spuds, mixed it up and stuck it in the > fridge for an hour or so.
> Dayam! This is eminently edible. Scoff at the chicken base, but I do > think that was the 'special' flavor that makes the deli stuff so good.
> Dinner is starting to look like grilled hot dogs accompanied by the > potato salad, some crispy kettle chips (Lay's reduced fat version) and > mebbe some dill pickles.
> Looks like the rest of the cooked potatoes will become parsley-buttered > new potatoes with tomorrow's chicken. If green beans don't require a > bank loan at the farmers market, I'll get some of those, too.
> Dobru' chut'! > -- > -Barb, Mother Superior, HOSSSPoJ > rec.food.cooking > Preserved Fruit Administrator > "Always in a jam. Never in a stew." - Evergene
I've always boiled potatoes in water for 'salads'. Your story/recipe gave me the idea to perhaps try cooking chopped potatoes in chicken brother instead of water. That'll definitely do something different I surely bet! Thanks for the inspiration ;)
Sky
-- Ultra Ultimate Kitchen Rule - Use the Timer! Ultimate Kitchen Rule -- Cook's Choice
> > That's an item that my local Cub Foods sells in their deli; it's a very > > popular seller.
> > I made my version this afternoon for supper tonight if I decide to fix > > supper. :-) If I don't, we'll have it with roast chicken tomorrow.
> > What I did:
> > Scrubbed and oiled 'some' baby new potatoes, red skins; > > Diced up about 1/3 cup of onion; > > Cut about 5 slices of extremely meaty and lean bacon from the pigmeat > > guy, and fried them up in a non-stick skillet until they were kind of > > crispy; > > Dissolved about 1/4 tsp chicken base in about 1-1/2 tbsp water; > > Mixed a glob (maybe 1/3-cup?) of mayo with about 1/2 cup of Daisy sour > > cream (have you ever looked at the ingredient list in other 'sour > > creams'? Jeez.)
> > I put the onions in a bowl and diced about 6 leetle spuds into the bowl.
> > I added the mayo to the reconstituted chicken base (there's a flavor to > > this salad that made me think there was some chicken something involved) > > and mixed it up (pretty thin, gulp).
> > Then I stirred in the sour cream and that thickened it a bit. I added > > the bacon pieces to the dressing along with some black pepper and some > > chives.
> > I mixed some of the spuds into the dressing and then returned it all to > > the bowl with the remaining spuds, mixed it up and stuck it in the > > fridge for an hour or so.
> > Dayam! This is eminently edible. Scoff at the chicken base, but I do > > think that was the 'special' flavor that makes the deli stuff so good.
> > Dinner is starting to look like grilled hot dogs accompanied by the > > potato salad, some crispy kettle chips (Lay's reduced fat version) and > > mebbe some dill pickles.
> > Looks like the rest of the cooked potatoes will become parsley-buttered > > new potatoes with tomorrow's chicken. If green beans don't require a > > bank loan at the farmers market, I'll get some of those, too.
> > Dobru' chut'! > > -- > > -Barb, Mother Superior, HOSSSPoJ > > rec.food.cooking > > Preserved Fruit Administrator > > "Always in a jam. Never in a stew." - Evergene
> I've always boiled potatoes in water for 'salads'. Your story/recipe > gave me the idea to perhaps try cooking chopped potatoes in chicken > brother instead of water. That'll definitely do something different I > surely bet! Thanks for the inspiration ;)
> Sky
Er, 'chicken broth' - dang it - 'chicken broth!'
Sky, why makes too many typos sometimes
-- Ultra Ultimate Kitchen Rule - Use the Timer! Ultimate Kitchen Rule -- Cook's Choice
Sky wrote: > Sky wrote: >> I've always boiled potatoes in water for 'salads'. Your story/recipe >> gave me the idea to perhaps try cooking chopped potatoes in chicken >> brother instead of water. That'll definitely do something different I >> surely bet! Thanks for the inspiration ;)
>> Sky
> Er, 'chicken broth' - dang it - 'chicken broth!'
> I've always boiled potatoes in water for 'salads'. Your story/recipe > gave me the idea to perhaps try cooking chopped potatoes in chicken > brother instead of water. That'll definitely do something different I > surely bet! Thanks for the inspiration ;)
> Sky
I picked up a tip years ago from a decades old edition of JOC. When potatoes have been cooked and diced and are still quite warm, sprinkle on several tablespoons of chicken broth and the same of the vinegar of your choice. (I usually use cider vinegar.) The potatoes will absorb the liquids and flavors. Allow to cool before adding whatever else you add to your potato salad and before adding your dressing. At the same time I add the broth and vinegar, I also add a light sprinkling of celery seed and any dried herbs I might be using. Toss the mixture gently a few times while potatoes are cooling.
-- Wayne Boatwright ------------------------------------------- Saturday, 07(VII)/05(V)/08(MMVIII) ------------------------------------------- ------------------------------------------- Cats must chase the other invisible cats across Dad's belly and groin. -------------------------------------------
> That's an item that my local Cub Foods sells in their deli; it's a very > popular seller.
> I made my version this afternoon for supper tonight if I decide to fix > supper. :-) If I don't, we'll have it with roast chicken tomorrow.
> What I did:
> Scrubbed and oiled 'some' baby new potatoes, red skins; > Diced up about 1/3 cup of onion; > Cut about 5 slices of extremely meaty and lean bacon from the pigmeat > guy, and fried them up in a non-stick skillet until they were kind of > crispy; > Dissolved about 1/4 tsp chicken base in about 1-1/2 tbsp water; > Mixed a glob (maybe 1/3-cup?) of mayo with about 1/2 cup of Daisy sour > cream (have you ever looked at the ingredient list in other 'sour > creams'? Jeez.)
> I put the onions in a bowl and diced about 6 leetle spuds into the bowl.
Were the potatoes already cooked, or did you use them raw?
> > Scrubbed and oiled 'some' baby new potatoes, red skins; (snips)
> Were the potatoes already cooked, or did you use them raw?
Whoops! Typo!! "Oiled" should be "boiled." Thanks. -- -Barb, Mother Superior, HOSSSPoJ rec.food.cooking Preserved Fruit Administrator "Always in a jam. Never in a stew." - Evergene
In article <Xns9AD3497A6F666hahabo...@69.16.185.250>,
hahabogus <inva...@null.null> wrote: > A little curry in the mayo make for a nice potato salad as well
Maybe so, but not here. I was looking for a specific taste. -- -Barb, Mother Superior, HOSSSPoJ rec.food.cooking Preserved Fruit Administrator "Always in a jam. Never in a stew." - Evergene
>> I made my version this afternoon for supper tonight if I decide to fix >> supper. :-) If I don't, we'll have it with roast chicken tomorrow.
>> What I did:
>> Scrubbed and oiled 'some' baby new potatoes, red skins; >> Diced up about 1/3 cup of onion; >> Cut about 5 slices of extremely meaty and lean bacon from the pigmeat >> guy, and fried them up in a non-stick skillet until they were kind of >> crispy; >> Dissolved about 1/4 tsp chicken base in about 1-1/2 tbsp water; >> Mixed a glob (maybe 1/3-cup?) of mayo with about 1/2 cup of Daisy sour >> cream (have you ever looked at the ingredient list in other 'sour >> creams'? Jeez.)
>> I put the onions in a bowl and diced about 6 leetle spuds into the bowl.
>Were the potatoes already cooked, or did you use them raw?
