my grandmother was a terrible person, she busied herself mostly with "her stories"(soap operas) or reading those shitty celebrity covered magazines at the checkout isles of stores, not once in my life did I witness her cook and as an adult i realized the times i was essentially sentenced to spend with my grandparents was just so my mom could frick whichever man she was with at the time, i remember when i was really little i cut my fingers a couple of times trying to open bologne packages so i could feed myself, it's sad how long it takes a person to realize just how shitty things were
Peel and cut boiling potatoes.
Put them in a pot.
Add water to just barely cover.
Remove the potatoes from the pot.
Add 50ish ml lemon juice per 500ish ml of water used to cover the potatoes.
Bring to the boil.
Re-add the potatoes.
Boil until tender; meanwhile, mince or grate some garlic, finely cut some sweet parsley, some bitter parsley and some chives and/or onion greens in whatever amount is appropriate for how many potatoes you're making.
Mix the garlic and herbs with lots of olive oil.
Drain the potatoes, dress with the oil mixture while still hot and salt generously.
Allow to cool.
have a nice day vague cook-until-desired-texture limpwristed fencesitting secondguessing homosexual.
Peel and cut boiling potatoes.
Put them in a pot.
Add water to just barely cover.
Remove the potatoes from the pot.
Add 50ish ml lemon juice per 500ish ml of water used to cover the potatoes.
Bring to the boil.
Re-add the potatoes.
Boil until tender; meanwhile, mince or grate some garlic, finely cut some sweet parsley, some bitter parsley and some chives and/or onion greens in whatever amount is appropriate for how many potatoes you're making.
Mix the garlic and herbs with lots of olive oil.
Drain the potatoes, dress with the oil mixture while still hot and salt generously.
Allow to cool.
Sorry, but she and I, like all actual cooks, don't really measure.
If I have to guess... I'd say it's about 1,5kg of potato, 100ml of olive, 1 head of garlic and maybe 15-20ish g of each herb.
Forgot to mention: I like to grate the lemon before I juice it and add the zest in with the herbs. Obviously, it gives it an even stronger lemon-y taste. You can use sumac instead, if you'd like. Nan did from time to time but she disliked how it made the salad look "dirty" so it wasn't often.
I can also give my dad's potato salad recipe, if you'd like. It's a more standard American-style one, but again, no measurements.
K.
Boil a few eggs.
Boil some boiling potatoes, peeled or not; meanwhile, de-yolk the eggs and mash the yolks with some prepared mustard, a lot of mayonnaise and a little lemon juice as well as some chopped onion, celery, carrot, sweet gherkin (if in America, just use a few spoons of "pickle relish") and the boiled albumens from the eggs.
Once the potatoes are tender, drain and toss, still hot, with the dressing. Also salt and pepper.
Let sit until cool then fridge until chilled.
Like Nan's recipe, I grate lemon zest into this one, too.
And just for good measure, my mother's recipes.
Recipe 1: pretty much the same as Nan's, but swapping lemon juice for white wine or cider vinegar and using only sweet parsley.
Recipe 2: boil boiling potatoes; meanwhile, make a mustard vinaigrette from white wine (or cider) vinegar. She used sunflower oil, but you can use whatever you'd like.
Chop some cooked (if necessary) smoked streaky bacon (or smoked speck or smoked pancetta), some red onion and some dill and toss with the vinaigrette.
When potatoes are tender, drain and toss with the vinaigrette and some salt and pepper then allow to cool before fridging until chilled.
I like to use American bacon in this one, making the vinaigrette from the still-hot grease instead of oil.
ingredients list:
1 lb bacon
5 lbs potatoes
1-2 large white onions diced
3 hard boiled eggs chopped
2-3 celery stalks diced (optional)
2 tbsp spicy brown mustard
3/4 cup white vinegar
3 tbsp malt vinegar
Add 5lbs of of UNPEELED potatoes to cold water and bring to a boil, cook until a paring knife inserted comes out easy. meanwhile cut the bacon into lardons, add it to a pan with enough water semi cover it, bring to a boil and simmer til the water is gone and then fry the bacon til crispy. remove the bacon and set aside, leaving the fat in the pan. saute the onions an celery in the bacon fat til they are translucent. Peel the potatoes while they are still hot, and cut into chunks, place them in a large bowl with the chopped eggs. Add the mustard, and vinegars to the pan with onions and bacon fat, whisking to combine, dress the still hot potatoes in this dressing, add salt and peeper to taste, garnish with he chopped crispy bacon. you can add copped sour gherkins to if you like, but I don't like the extra texture, so I don't usually.
my grandmother was a terrible person, she busied herself mostly with "her stories"(soap operas) or reading those shitty celebrity covered magazines at the checkout isles of stores, not once in my life did I witness her cook and as an adult i realized the times i was essentially sentenced to spend with my grandparents was just so my mom could frick whichever man she was with at the time, i remember when i was really little i cut my fingers a couple of times trying to open bologne packages so i could feed myself, it's sad how long it takes a person to realize just how shitty things were
It’s sad I read this whole frickin thing and expected to get a recipe out of your moronic crybaby ass
It’s bologna btw
Potatoes and bologna?
well it you're sad then i'm happy
Don't have one but cute kot
Peel and cut boiling potatoes.
Put them in a pot.
Add water to just barely cover.
Remove the potatoes from the pot.
Add 50ish ml lemon juice per 500ish ml of water used to cover the potatoes.
Bring to the boil.
Re-add the potatoes.
Boil until tender; meanwhile, mince or grate some garlic, finely cut some sweet parsley, some bitter parsley and some chives and/or onion greens in whatever amount is appropriate for how many potatoes you're making.
Mix the garlic and herbs with lots of olive oil.
Drain the potatoes, dress with the oil mixture while still hot and salt generously.
Allow to cool.
Enjoy your Lebanese potato salad.
This isnt a recipe, its an instruction manual
have a nice day vague cook-until-desired-texture limpwristed fencesitting secondguessing homosexual.
Thank you.
what a recipe is if not instructions and make recipe books instruction manuals
Sorry, but she and I, like all actual cooks, don't really measure.
If I have to guess... I'd say it's about 1,5kg of potato, 100ml of olive, 1 head of garlic and maybe 15-20ish g of each herb.
Forgot to mention: I like to grate the lemon before I juice it and add the zest in with the herbs. Obviously, it gives it an even stronger lemon-y taste. You can use sumac instead, if you'd like. Nan did from time to time but she disliked how it made the salad look "dirty" so it wasn't often.
I can also give my dad's potato salad recipe, if you'd like. It's a more standard American-style one, but again, no measurements.
Do it
K.
Boil a few eggs.
Boil some boiling potatoes, peeled or not; meanwhile, de-yolk the eggs and mash the yolks with some prepared mustard, a lot of mayonnaise and a little lemon juice as well as some chopped onion, celery, carrot, sweet gherkin (if in America, just use a few spoons of "pickle relish") and the boiled albumens from the eggs.
Once the potatoes are tender, drain and toss, still hot, with the dressing. Also salt and pepper.
Let sit until cool then fridge until chilled.
Like Nan's recipe, I grate lemon zest into this one, too.
And just for good measure, my mother's recipes.
Recipe 1: pretty much the same as Nan's, but swapping lemon juice for white wine or cider vinegar and using only sweet parsley.
Recipe 2: boil boiling potatoes; meanwhile, make a mustard vinaigrette from white wine (or cider) vinegar. She used sunflower oil, but you can use whatever you'd like.
Chop some cooked (if necessary) smoked streaky bacon (or smoked speck or smoked pancetta), some red onion and some dill and toss with the vinaigrette.
When potatoes are tender, drain and toss with the vinaigrette and some salt and pepper then allow to cool before fridging until chilled.
I like to use American bacon in this one, making the vinaigrette from the still-hot grease instead of oil.
male cat owners are gay homosexuals
That's a man.
https://anewsletter.alisoneroman.com/p/brown-butter-potato-salad
somebody try this granny's recipe and let us know if it's good, because it sounds nice but looks crap?
i would but my seething hatred of cats is preventing me
What about now?
thats cute i like his little sunglasses
I also hate cats, but I gave four recipes.
No.
I like cats but I'm not giving SHIT out.
Go to Publix. Get potato salad with mustard. Dump in bowl. Pretend you made it. Walla. Bone apple teeth.
Take 1 potato and mash it in to a salad.
Thank me later.
ingredients list:
1 lb bacon
5 lbs potatoes
1-2 large white onions diced
3 hard boiled eggs chopped
2-3 celery stalks diced (optional)
2 tbsp spicy brown mustard
3/4 cup white vinegar
3 tbsp malt vinegar
Add 5lbs of of UNPEELED potatoes to cold water and bring to a boil, cook until a paring knife inserted comes out easy. meanwhile cut the bacon into lardons, add it to a pan with enough water semi cover it, bring to a boil and simmer til the water is gone and then fry the bacon til crispy. remove the bacon and set aside, leaving the fat in the pan. saute the onions an celery in the bacon fat til they are translucent. Peel the potatoes while they are still hot, and cut into chunks, place them in a large bowl with the chopped eggs. Add the mustard, and vinegars to the pan with onions and bacon fat, whisking to combine, dress the still hot potatoes in this dressing, add salt and peeper to taste, garnish with he chopped crispy bacon. you can add copped sour gherkins to if you like, but I don't like the extra texture, so I don't usually.
>1 lb bacon
Infidel.