This Healthy Cole Slaw is fat free and full of flavour! Cabbage, corn and peppers are mixed in a spicy, sweet and sour dressing. Continue reading “Healthy Cole Slaw”
This stand out Chinese Sticky, Spicy Chicken is another better-than-takeout recipe you will be making over and over again! Continue reading “Sticky, Spicy Chicken”
This delicious Creamy Sweet and Sour Cole Slaw is a great slaw any time, but adding dried cranberries turns it into a perfect Holiday side dish too! Continue reading “Creamy Sweet & Sour Cranberry Cole Slaw”
It isn’t often I discover a brand new flavour … and this one is amazing! Spicy Peach Grilling Sauce! You can’t really discern any one ingredient but the combination is a deep, spicy, Asian BBQ sauce.
These Pickled Onions make a great tangy accent to a salad or a burger. They only need about an hour to make but they keep in the refrigerator for a couple of weeks. Just drain the vinegar from the onions before serving. Continue reading “Quick Pickled Onions”
This vegan sour cream recipe is a dairy free staple that you can add seasonings or sweeteners to to make dips, dressings or sauces. 5 ingredients, 5 active minutes and you’re done! Continue reading “Basic Vegan Cashew Sour Cream”
This recipe is so delicious. It lends itself to Oktoberfest season more so than summer. Warm potato salad in summer just doesn’t feel right!
All German potato salads that I know of start by cooking your potatoes whole with skins on. That way they don’t get overcooked or mushy. But today I just discovered that the way I like to cook them best is in the pressure cooker. You may know from some of my other posts what a fan I am of my pressure cooker but today I became an even BIGGER fan!
I cooked 12 medium size potatoes in the pressure cooker, whole, skins on in 11 minutes. It took the pressure cooker about 5 minutes to come up to pressure. Compare that to about 40 minutes on the stove top! Because the potatoes sit on a rack above the liquid the skins didn’t even break open, let alone have the potatoes crack and get mushy in parts. They were perfect!! I am never going back to boiling on the stove!
The other key to a great potato salad is to mix the warm potato dice with a mixture of melted butter, salt and cider vinegar (plus my secret weapon ingredient below!). The warm potato will absorb this mixture and it builds a depth of flavour that can’t be replaced with just adding a dressing at the end. This works even for a salad you intend to serve cold.
I used a light beer, Corona actually. You don’t want too heavy a beer to overpower the other flavours and a dark beer will throw the colour off and becomes unappealing.
This salad is so flavourful. It is good warm or at room temperature. My husband would eat it cold as well but I am not sure I would!
You may also like my Warm Creamy Potato Salad! Check it out!