Food Network Fool

About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Tuesday, April 6, 2010

WHOLE-GRAIN POTATO SALAD (from Katie Brown Celebrates)

This is one a great way to prepare potato salad. The bite and texture added by the mustard are just right.

Serves 20

40 BABY RED POTATOES
40 BABY YUKON GOLD POTATOES
1/3 CUP SALT
3 TABLESPOONS CARAWAY SEEDS
2 CUPS SOUR CREAM
1 CUP MAYONNAISE
1/4 CUP WHITE WINE VINEGAR
 1 CUP WHOLE-GRAIN DIJON MUSTARD
1 CUP CHOPPED FRESH CHIVES
SALT AND BLACK PEPPER TO TASTE

Place potatoes in two large pots, cover with water, and distribute salt equally between the two pots. Cover and bring to a simmer. Cook until potatoes are tender. Check by inserting a knife or toothpick; if there is no resistance, the potatoes are done. Always check the largest potato, as it takes the longest to cook.

Allow potatoes to cool, and cut them into quarters.

Toast caraway seeds for 5 minutes in a small pan over medium heat, and put into a large mixing bowl. Add
sour cream, mayonnaise, vinegar, mustard, and chives, and whisk to combine. Add potatoes and mix well to coat evenly. Season to taste with salt and pepper.

No comments:

Post a Comment