Cooking Potatoes With a Kosher Salt and Red Potato Salad For DinnerOn June 10, 2021 by admin
Potato salad has been a summer favorite at almost every picnic we have attended over the years. It is delicious and goes well with just about everything, especially tomatoes. Usually, potato salad consists of mayonnaise, which is always a bit on the heavy side. Now, do not get off track, enjoy some old fashioned, traditional potato salad too! The great thing about traditional versions of this dish, (which I often refer to as Hoes or Potato Camp) is that they are almost always served cold. Why cold? You can get more information about best faucets for hard water
Well, it is simply because most of the dressing happens to be made at room temperature. The water evaporates and then the food goes into an ice bath, essentially making it colder. Since you add water and ice to any dish that already contains dressing, it follows logically that the colder it is, the better the dressing will work. In addition to the obvious room temperature benefits, your potatoes and other ingredients will remain fresher and longer, which is great news for you as well!
So how can you make sure that you are using cold water when cooking your salad? Easy! When you are done cooking the meal, drain off both sides of the vegetables and place them in a large bowl filled with cold water. DO NOT cooks them for more than a few minutes, as this could cause them to break down even further. You might also want to avoid using any seasonings in this step, as the vinegar in many of these products can destroy some of your best tasting foods.
After placing your ingredients in the bowl, add some table salt to taste. If you want, you can also sprinkle some black pepper. Then, take your smaller frying pan and coat it with oil. Place your small skillet on the middle rack of your oven and turn the stovetop to medium heat. When your potatoes are ready, they will be soft and light, but do not let them boil for more than about five minutes, as this will burn them.
Once your potatoes are tender enough (around halfway through the process), grab a small pair of tongs and add a couple of tablespoons of your favorite flavor from your marinade. Add your cilantro and parsley to the mix, along with one-fourth of a teaspoon of salt. Stir to combine. Let the mixture cool for about ten minutes, flip it over, and check for doneness. Depending on the packet you purchased, you should know the amount of time to wait before adding in the second quarter of the recipe.
As for the accompanying sauce, your best bet would be to follow the same recipe for red potatoes that you used for the red potatoes. Combine the butter, flour, salt, red potatoes, cilantro, parsley, garlic, and lemon juice in a bowl, stir to combine, and then use your hand to blend until smooth and creamy. (You may find that you need more than the package instructions call for.) Whisk in your balsamic vinegar and then finally transfer the mixture to your blender. Whirling the mixture at high speed will get some of the ingredients into the air, but you’ll also add in a lot of flavor, so just keep blending until the sauce is smooth and creamy. Add any toppings you want (such as cheese) and finish up your delicious kosher salt and red potatoes by serving it on a plate with a small bit of bread crumbs on top.