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re: Oven roasted new potatoes
Posted on 10/4/12 at 11:14 am to TheGrouperFingers
Posted on 10/4/12 at 11:14 am to TheGrouperFingers
Reading this thread reminded me about making a potato salad to go with gumbo for LSU game this weekend. Has anyone tried using roasted potatoes in a potato salad? Wasn't sure if flavors would mix and how much of crunch and flavor of the roasting would be covered up by the mayo? Any thoughts or ideas?
This post was edited on 10/4/12 at 11:15 am
1
Posted on 10/4/12 at 11:53 am to TorNation
I have a wicked assed tater salad that might be the fix. It is noot the traditional mayo/mustard/egg based salad. Do you have a fryer or a dutch oven to fry pre-cooked diced taters in? If so lets go with baking and letting cool enough taters to fit the expected number of mouths. I will now say the second step is making the sauce. Sauce is made of Mayo , your choice of hot sauce(Bruces Gold with a pinch of Cajun Power Garlic sauce), chopped celery, onion, green onion tops, and cooked crumbled bacon, S&P(Slap Yo Mama). Now fry the taters and let them drain then add to the sauce and stir to coat.
ETA fine dice on the celery and onion, sorry bout that.
ETA fine dice on the celery and onion, sorry bout that.
This post was edited on 10/4/12 at 1:28 pm
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