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
Academics have tracked the existance of recipes far back into distant history, in fact as far as the Egyptians, and possibly even further. However, in the main part, these old records were just primitive hieroglyphic recipes for food preparation.
In fact, the most ancient recipe in existence, according to food historians is a collection of tablets in the Sumerian language which recount 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. Later on, there were two interesting cookery books which were published in the fourteenth century - a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the spicy food that is served today, but instead accounts of the types of food eaten by the rich people of that period. For the centuries that followed, the upper-class families of the West tried to lay on the most extravagent banquests, and as a consequence, the best chefs and their recipes could command a high salary. Even so, it wasn`t until the 1800s that fine cooking and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cookery publications were increasing in popularity as a result of more people being able to read, people having increased spare time and having more money to spend. The introduction of the TV brings us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Balsamic Potato Salad recipe.
