Baked Potatoes With A Tangy But Tasty Dressing

Amy/ June 10, 2021/ Food/ 0 comments

This German Potato Salad really is quite a departure from everything else that we think of as potato salad. It’s for everything you could ever imagine for a salad. There’s no mayonnaise, and the potatoes themselves are rarely dressed with anything other than a thick beef broth and olive oil, Dijon, onion and garlic mixture and is finished with an onion and chives dressing for a touch of freshness. If you were to cook this all by itself, it would be served cold. The unique thing about this dish is that the fat content is actually low, making it a great way to lose weight without eating a pound of fat at every meal. Visit here for more information about best mini food processor

A simple pre-made preparation will already have the potatoes cooked and you’re ready to head on over to the grocery store for the dressing. I use the delicious French dressing found in many grocery stores and want to talk about why it is one of my favorites. As far as dressing goes, if you like something with a high quantity of vinegar then it will work with this dish just as well as if you want something with a lower quantity of vinegar. Either way, you’ll be happy with the result and they are relatively inexpensive so don’t worry too much about the cost.

Combine one cup of reduced sodium hammers with one cup of reduced sugar tartar sauce in a large non stick pan or cast iron pan. Bring to a gentle boil and add two cups of water. Reduce the heat and simmer for approximately twenty minutes. Once the potatoes are done, drain them and place them on a plate. In a separate bowl, combine three tablespoons of Dijon mustard and one tablespoon of vinegar, and mix thoroughly until it’s completely combined.

To make the dressing, combine one tablespoon of dry mustard in a small bowl with two tablespoons of sugar, a whole bunch of chopped celery, and one cup of low sodium vegetable broth. Bring to a boil, and while the mustard and vegetable broth is heating up, place the sweet potatoes in a steamer. Cover for at least forty minutes. While the sweet potatoes are steaming, cut the potatoes in half, and add them to the mixture one at a time.

After thirty minutes have passed, test each piece of the potato salad by placing them on a paper plate. You can see which ones are cooked the best by reading their nutritional information. Once you have them ready, throw the rest of the ingredients into the pan and bring to a gentle boil. When the ingredients are done, toss them into the food processor and process until smooth. You can now serve your family the tasty dinner.

For an extra added treat, top your baked potato salad off with some breadcrumbs that you have cut into slivers and sprinkled with garlic powder, paprika, salt and pepper. Before serving, top with a little more bread crumbs, and garnish with a dash of lemon juice, green onions, and a couple of sliced dill pickles. You will be guaranteed a warm, home-cooked meal that everyone will love. For ideas on how to jazz up this dish, substitute vegetable greens for the onions. You could also substitute cooked eggs or non-mayonnaise eggs for the green onions.

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