Ingredients
1 1/2 lb new potatoes (7)
1/2 cup radishes, sliced
2 green onions, chopped
1 sweet yellow pepper, diced
DRESSING
1/2 cup buttermilk
1/4 cup fresh dill, chopped
1 tbsp vinegar
1 tbsp vegetable oil
1/2 tsp dijon mustard
1/4 tsp salt
1/4 tsp pepper
Directions
Scrub and halve potatoes lengthwise.
Bring large pot of salted water to boil. Add potatoes; cover and
return to boil. Cook for 15 minutes or until fork-tender.
Dressing: In large bowl, whisk together buttermilk, yogurt, dill,
vinegar, oil, mustard, salt and pepper.
Drain potatoes; let cool for 5-10 minutes or until no longer
steaming. Cut potatoes into bite-size pieces; gently stir into
dressing along with radishes, onions and yellow pepper.
Per Serving: about 125 calories, 3 g protein, 3 g fat,
23 g carbohydrate,
Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird,
Canadian Living Test Kitchen, in "Veggie Pleasures"
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
Potato Salad With Buttermilk Dressing Recipe brought to you by Recipe Ideas
Categories: Beverages; Salad; Vegetable
The History of Recipes
Written cooking instructions as a concept can be tracked back into ancient history, certainly as far back as ancient Egypt, and potentially, even further back. Having said that, these, early records were just simple hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history are some clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Later on, in The time of the romans 25BC a man called Apicius created some scripts describing recipes enjoyed by his fellow Romans. He tells us how the roman meals were divided into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius also describes how the Roman cooks were skilled in the use of a good variety of herbs, including a few that will be familiar to modern cooks like bay, mint and dill. Over the succeeding few centuries, the upper-class families of Europe competed with each other to serve the most exotic meals, and as a consequence, the best chefs and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 1800s that cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, verifying, and publishing recipes to help cooks of their time. When we get to the 20th century, cooking books are in high demand, mostly due to more people being able to read, people having increased spare time and a general increase in wealth. The TV revolution brings us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Potato Salad With Buttermilk Dressing recipe.
