Sailor Kenshin wrote:Here's our latest, decorated with a rib eye steak.
First I mixed the salad 'sauce:' generous dollop of mayo, squirt of yellow mustard, spoonful of MW, and a couple of tablespoons pickle juice. Salt, pepper. Minced celery, parsley, white and green onyawn.
The taters were four medium redskinned, pierced so they don't explode, nuked on a plate until soft enough to squish. Maybe eight minutes, more or less.
This is where the pain comes in. Even with those blue food gloves, hot potatoes HURT. They get crumbled hot, right into the dressing so they absorb some, , then refrigerated. Just before serving, I stirred in a spoonful of yogurt. We don't always do that. You could use sour cream, or leave out the dairy altogether.
Quick, easy, doesn't heat up the kitchen.
I've seen this before, I've copied, right up my alley.