ref=”https://thinktasty1.wpengine.com/wp-content/uploads/2013/05/potato-salad.jpg”>Potato salad is definitely a summer dish in most people’s minds, but that doesn’t mean it has to be served chilled.  Years ago, I discovered that, whatever kind of dressing you use on your potatoes, the flavor comes through much better if you add it to them while they’re still warm and then serve the salad right away. Today’s potato salad recipe calls for a mayonnaise-based dressing with plenty of seasoning, including warm beef broth.  It’s from the Swiss Woods Bed and Breakfast in Lititz, Pennsylvania, a peaceful retreat with a European feel. Try this dish some summer evening and rediscover potato salad.

Summer Potato Salad

2015-02-02 12:58:43

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Ingredients

1. 3 pounds potatoes
2. 1 medium onion, chopped
3. 2 garlic cloves, chopped
4. 1 bunch parsley, minced
5. Chives, finely chopped
6. 3/4 cup mayonnaise
7. 1 cup beef stock or bullion, warm
8. 2 tablespoons vinegar
9. 1 teaspoon Dijon mustard
10. 1 1/2 teaspoon salt
11. 1/2 teaspoon pepper
12. 1 teaspoon aromat (seasoned yellow salt)
13. 1/2 teaspoon Maggi

Instructions

1. Boil the potatoes in salted water, cool somewhat.
2. Meanwhile mix all of the other ingredients in a large bowl. Slice the potatoes while still warm and add to the bowl.
3. Toss with the dressing. Add extra bullion to taste or as needed for moisture.
4. Serve on a bed of fresh greens.(In the photo it is served with diced avocado and a mix of yellow and red heirloom tomatoes.)

By BnB Finder

Think Tasty https://www.thinktasty.com/