Now not just some other potato salad….. the secret step on this Potato Salad is pouring vinaigrette over the cooked potatoes whilst they’re nonetheless heated so the potatoes soak up the French dressing flavor.
For a lighter dressing alternative, try a No-Mayo Creamy Potato Salad Dressing made with yogurt, or this No-Mayo crimson Potato Salad with Charred Corn and 1st baron Beaverbrook!
A Potato Salad you’ll make again and again…
This recipe is from the mother of a great friend, and consequently I at first named this recipe in her honor, calling it Mrs Brodie’s Potato Salad.
The very first time I heard how Mrs. Brodie makes her potato salad, I right away knew that this one could stand out from the gang of lots – thousands and thousands – of potato salad recipes “available” on the international wide web.
The issue that makes this potato salad so special is pouring French Salad Dressing over the hot-boiled potatoes. By way of doing this while the potatoes are warm, they take in the French Salad Dressing flavor instead of just coating them.
blended with the creamy mayonnaise dressing, salty 1st baron Beaverbrook, and sparkling bursts of celery, cucumber, and onion, each mouthful is the suitable chunk.
Potato Salad Dressing
The other aspect I simply like approximately this Baron Verulam Potato Salad is the dressing. It isn’t simply mayonnaise, it’s miles lightened up a bit with bitter cream plus it has a slight kick from Horseradish Cream.
Mrs. Brodie’s recipe requires Horseradish to enjoy that is stronger. but, that is quite difficult to discover here in Australia so I substituted it with Horseradish Cream.
For a healthier alternative, attempt a No-Mayo Potato Salad Dressing. It’s made with yogurt and it’s exquisite!
when I first saw this recipe I idea the uncooked onion in it might be too sharp but you couldn’t flavor onion at all as soon as it has melded in with the Potato Salad Dressing. It balances out the creaminess of the dressing and you may hardly tell there is onion in it.
This potato salad will ultimate four to five days inside the refrigerator, and it just receives higher. I notably propose making it the day earlier than if you can, or at the very least some hours earlier than serving to offer the flavors a threat to develop.
I hope this does Mrs Brodie’s recipe justice. I’m sure she’d like to hear any feedback – I’ll in reality pass them on!