Subj : BH&G 3575
To   : All
From : Dave Drum
Date : Tue Aug 10 2021 04:39:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red Potato Salad w/Mustard Dressing
 Categories: Potatoes, Vegetables, Herbs, Greens
      Yield: 12 Servings
 
      3 lb Small round red potatoes;
           - scrubbed, in thin wedges
      2 tb Olive oil
           Watercress, spinach, or
           - salad greens
    1/2 lg Onion; cut in thin wedges
      3 c  Sliced vegetables
      2 pt Yellow or red cherry
           - tomatoes; whole or halved

MMMMM----------------------MUSTARD DRESSING---------------------------
    2/3 c  White wine vinegar
    2/3 c  Olive oil
    1/2 c  Mayonnaise
    1/4 c  Hot or stone-ground mustard
    1/2 ts Salt
    1/4 ts Pepper
 
  In blender combine vinegar, olive oil, mayonnaise,
  mustard, salt, and pepper. Process until blended.
  
  Set oven to 425ºF/218ºC.
  
  Toss potatoes with 2 tablespoons olive oil. Divide evenly
  among two well-greased 15x10x1-inch baking pans or
  shallow roasting pans. Sprinkle with salt and pepper.
  Roast, uncovered, for 30 minutes, or until tender and
  browned, turning once with metal spatula. Cool slightly;
  transfer to large bowl.
  
  Meanwhile, prepare Mustard Dressing. Gently toss about
  1/4 cup of the dressing with potatoes. Transfer remaining
  dressing to small jar or pitcher for serving. Cover and
  refrigerate potatoes and remaining dressing for 6 to 24
  hours. Let potatoes stand at room temperature for 30
  minutes before serving. To serve, arrange potatoes with
  remaining ingredients as directed, below. Makes 12
  servings.
  
  PLATED SALAD: Prepare as directed above. Arrange
  potatoes, watercress, onion, vegetables, and tomatoes on
  plates. Pass Mustard Dressing.
  
  LAYERED SALAD: Prepare as directed above, except after
  removing some of the dressing to toss with potatoes, add
  an additional cup of mayonnaise to blender; blend until
  smooth. Transfer to bowl; cover and refrigerate. Layer
  spinach in bottom of a large straight-sided clear glass
  cylinder or jar (about 1 1/2 gallons). Top with a layer
  of potatoes, the onion, 2 cups of the vegetables, 1 to 2
  pints of cherry tomatoes, and remaining 1 to 2 cups
  vegetables. Spoon on half of the dressing. Serve at once
  or cover and refrigerate overnight. Top with fennel
  fronds. Pass remaining dressing.
  
  CHOPPED SALAD: Prepare as directed above. Coarsely chop
  roasted potatoes, onion, and sliced vegetables. Toss with
  greens, tomatoes, and some of the dressing. Serve in
  individual cups with remaining dressing on the side.
  
  Makes: 12 servings
  
  Better Homes & Gardens | May 2017
  
  MM Format by Dave Drum - 05 May 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A waffle is like a pancake with a syrup trap.
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