Featured Recipe
Savannah's Famous ZipperQ Potato Salad
By Savannah Haddock
Ingredients:
3 lb. small Red Potatoes
2 tsp. Salt
1 c. Mayonnaise
1/4 c. Buttermilk
3 tbsp. Dijon Mustard
3 tbsp. Whole Grain Mustard
1/2 c. Fresh Dill
2 tsp. Black Pepper
Directions:
Place the potatoes and salt in large pot of water. Bring water to a boil, then lower heat and simmer for 10 minutes, until potatoes are barely tender when pierced with a fork. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Let potatoes steam for 15 minutes. Meanwhile, in a small bowl, whisk the mayo, buttermilk, Dijon mustard, whole grain mustard, dill, salt, and pepper. When the potatoes are cool enough to handle, cut then in quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing). Toss well, cover, and let flavors blend for about 30 minutes before serving. Best served warm or room temp but can be served cold too.
|
