2 lb new red potatoes *
1 cup sour cream
1/4 cup balsamic vinegar
1 tbsp olive oil
2 tsp salt
1/2 tsp fresh ground pepper
1 cup sliced scallions
1 1/2 cup coarsely chopped celery
1 cup sliced radishes
GARNISH
1 romaine lettuce leaves
Directions
Cook potatoes in a large pot of boiling salted water over medium heat
just until tender, 15-20 minutes. Meanwhile, make balsamic dressing:
Whisk sour cream, balsamic vinegar, olive oil, salt and pepper in a
large bowl until blended. Stir in all but 2 tb sliced scallions.
Drain potatoes well in a colander. Transfer to bow; add dressing and
gently toss to coat. Let potatoes cool to room temperature. Add
celery and radishes to potatoes in bowl and toss gently to combine.
Line serving bowl with romaine leaves and spoon potato salad onto
lettuce. Sprinkle salad with reserved scallions. 105 calories per
serving. From: Syd's Cookbook.
Servings: 12 servings
Balsamic Potato Salad Recipe brought to you by Recipe Ideas
Categories: Potato; Salad; Vegetable
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions far back into ancient history, in fact as far back into recorded history as the Egyptians, and possibly even further. Interesting though that is, sadly, these old cookbooks were just very simple hieroglyphic instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to experts are some stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. As we move into The time of the romans 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes enjoyed by wealthy Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, a very modern way of dining. Additionally, he informs us how the Romans used many different aromatic flavors, including a few that are still present in modern kitchens like basil, fennel and parsley. Moving on, there were a couple of books from the 1300s : a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian curry that we all know today, but rather accounts of the types of food on the tables of the nobility of the period. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from the holy lands, including parsley, basil and rosemary. The introduction of these new culinary ideas prompted an increase in recipe publications, many of which are kept safe in private cookery archives. During the next few centuries, the powerful families of Europe competed with each other to serve the most exotic banquets, and consequentially the best cooks and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, testing, and publishing recipes to help cooks of their time. By the advent of the 20th century, cooking books were in high demand, mostly due to better eduction, people having more leisure time and being a little richer. |
We hope you enjoy this Balsamic Potato Salad recipe.
