That's an item that my local Cub Foods sells in their deli; it's a very
popular seller.

I made my version this afternoon for supper tonight if I decide to fix
supper. :-) If I don't, we'll have it with roast chicken tomorrow.

What I did:

Scrubbed and oiled 'some' baby new potatoes, red skins;
Diced up about 1/3 cup of onion;
Cut about 5 slices of extremely meaty and lean bacon from the pigmeat
guy, and fried them up in a non-stick skillet until they were kind of
crispy;
Dissolved about 1/4 tsp chicken base in about 1-1/2 tbsp water;
Mixed a glob (maybe 1/3-cup?) of mayo with about 1/2 cup of Daisy sour
cream (have you ever looked at the ingredient list in other 'sour
creams'? Jeez.)

I put the onions in a bowl and diced about 6 leetle spuds into the bowl.





I added the mayo to the reconstituted chicken base (there's a flavor to
this salad that made me think there was some chicken something involved)
and mixed it up (pretty thin, gulp).

Then I stirred in the sour cream and that thickened it a bit. I added
the bacon pieces to the dressing along with some black pepper and some
chives.

I mixed some of the spuds into the dressing and then returned it all to
the bowl with the remaining spuds, mixed it up and stuck it in the
fridge for an hour or so.

Dayam! This is eminently edible. Scoff at the chicken base, but I do
think that was the 'special' flavor that makes the deli stuff so good.

Dinner is starting to look like grilled hot dogs accompanied by the
potato salad, some crispy kettle chips (Lay's reduced fat version) and
mebbe some dill pickles.

Looks like the rest of the cooked potatoes will become parsley-buttered
new potatoes with tomorrow's chicken. If green beans don't require a
bank loan at the farmers market, I'll get some of those, too.

Dobru' chut'!
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

Melba's Jammin' wrote:
>
> That's an item that my local Cub Foods sells in their deli; it's a very
> popular seller.
>
> I made my version this afternoon for supper tonight if I decide to fix
> supper. :-) If I don't, we'll have it with roast chicken tomorrow.
>
> What I did:
>
> Scrubbed and oiled 'some' baby new potatoes, red skins;
> Diced up about 1/3 cup of onion;
> Cut about 5 slices of extremely meaty and lean bacon from the pigmeat
> guy, and fried them up in a non-stick skillet until they were kind of
> crispy;
> Dissolved about 1/4 tsp chicken base in about 1-1/2 tbsp water;
> Mixed a glob (maybe 1/3-cup?) of mayo with about 1/2 cup of Daisy sour
> cream (have you ever looked at the ingredient list in other 'sour
> creams'? Jeez.)
>
> I put the onions in a bowl and diced about 6 leetle spuds into the bowl.
>
> I added the mayo to the reconstituted chicken base (there's a flavor to
> this salad that made me think there was some chicken something involved)
> and mixed it up (pretty thin, gulp).
>
> Then I stirred in the sour cream and that thickened it a bit. I added
> the bacon pieces to the dressing along with some black pepper and some
> chives.
>
> I mixed some of the spuds into the dressing and then returned it all to
> the bowl with the remaining spuds, mixed it up and stuck it in the
> fridge for an hour or so.
>
> Dayam! This is eminently edible. Scoff at the chicken base, but I do
> think that was the 'special' flavor that makes the deli stuff so good.
>
> Dinner is starting to look like grilled hot dogs accompanied by the
> potato salad, some crispy kettle chips (Lay's reduced fat version) and
> mebbe some dill pickles.
>
> Looks like the rest of the cooked potatoes will become parsley-buttered
> new potatoes with tomorrow's chicken. If green beans don't require a
> bank loan at the farmers market, I'll get some of those, too.
>
> Dobru' chut'!
> --
> -Barb, Mother Superior, HOSSSPoJ
> rec.food.cooking
> Preserved Fruit Administrator
> "Always in a jam. Never in a stew." - Evergene

I've always boiled potatoes in water for 'salads'. Your story/recipe
gave me the idea to perhaps try cooking chopped potatoes in chicken
brother instead of water. That'll definitely do something different I
surely bet! Thanks for the inspiration

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Sky wrote:
>
> Melba's Jammin' wrote:
> >
> > That's an item that my local Cub Foods sells in their deli; it's a very
> > popular seller.
> >
> > I made my version this afternoon for supper tonight if I decide to fix
> > supper. :-) If I don't, we'll have it with roast chicken tomorrow.
> >
> > What I did:
> >
> > Scrubbed and oiled 'some' baby new potatoes, red skins;
> > Diced up about 1/3 cup of onion;
> > Cut about 5 slices of extremely meaty and lean bacon from the pigmeat
> > guy, and fried them up in a non-stick skillet until they were kind of
> > crispy;
> > Dissolved about 1/4 tsp chicken base in about 1-1/2 tbsp water;
> > Mixed a glob (maybe 1/3-cup?) of mayo with about 1/2 cup of Daisy sour
> > cream (have you ever looked at the ingredient list in other 'sour
> > creams'? Jeez.)
> >
> > I put the onions in a bowl and diced about 6 leetle spuds into the bowl.
> >
> > I added the mayo to the reconstituted chicken base (there's a flavor to
> > this salad that made me think there was some chicken something involved)
> > and mixed it up (pretty thin, gulp).
> >
> > Then I stirred in the sour cream and that thickened it a bit. I added
> > the bacon pieces to the dressing along with some black pepper and some
> > chives.
> >
> > I mixed some of the spuds into the dressing and then returned it all to
> > the bowl with the remaining spuds, mixed it up and stuck it in the
> > fridge for an hour or so.
> >
> > Dayam! This is eminently edible. Scoff at the chicken base, but I do
> > think that was the 'special' flavor that makes the deli stuff so good.
> >
> > Dinner is starting to look like grilled hot dogs accompanied by the
> > potato salad, some crispy kettle chips (Lay's reduced fat version) and
> > mebbe some dill pickles.
> >
> > Looks like the rest of the cooked potatoes will become parsley-buttered
> > new potatoes with tomorrow's chicken. If green beans don't require a
> > bank loan at the farmers market, I'll get some of those, too.
> >
> > Dobru' chut'!
> > --
> > -Barb, Mother Superior, HOSSSPoJ
> > rec.food.cooking
> > Preserved Fruit Administrator
> > "Always in a jam. Never in a stew." - Evergene
>
> I've always boiled potatoes in water for 'salads'. Your story/recipe
> gave me the idea to perhaps try cooking chopped potatoes in chicken
> brother instead of water. That'll definitely do something different I
> surely bet! Thanks for the inspiration
>
> Sky

Er, 'chicken broth' - dang it - 'chicken broth!'

Sky, why makes too many typos sometimes

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Sky wrote:
> Sky wrote:

>> I've always boiled potatoes in water for 'salads'. Your story/recipe
>> gave me the idea to perhaps try cooking chopped potatoes in chicken
>> brother instead of water. That'll definitely do something different I
>> surely bet! Thanks for the inspiration
>>
>> Sky
>
> Er, 'chicken broth' - dang it - 'chicken broth!'

Well, chickens *can* have brothers...


--
Blinky
Is your ISP dropping Usenet?
Need a new feed?
http://blinkynet.net/comp/newfeed.html

On Sat 05 Jul 2008 06:08:38p, Sky told us...

> I've always boiled potatoes in water for 'salads'. Your story/recipe
> gave me the idea to perhaps try cooking chopped potatoes in chicken
> brother instead of water. That'll definitely do something different I
> surely bet! Thanks for the inspiration
>
> Sky
>

I picked up a tip years ago from a decades old edition of JOC. When
potatoes have been cooked and diced and are still quite warm, sprinkle on
several tablespoons of chicken broth and the same of the vinegar of your
choice. (I usually use cider vinegar.) The potatoes will absorb the
liquids and flavors. Allow to cool before adding whatever else you add to
your potato salad and before adding your dressing. At the same time I add
the broth and vinegar, I also add a light sprinkling of celery seed and any
dried herbs I might be using. Toss the mixture gently a few times while
potatoes are cooling.

--
Wayne Boatwright
-------------------------------------------
Saturday, 07(VII)/05(V)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cats must chase the other invisible
cats across Dad's belly and groin.
-------------------------------------------

Melba's Jammin' > wrote in news:barbschaller-
:

> That's an item that my local Cub Foods sells in their deli; it's a very
> popular seller.
>
> I made my version this afternoon for supper tonight if I decide to fix
> supper. :-) If I don't, we'll have it with roast chicken tomorrow.
>
> What I did:
>
>

A little curry in the mayo make for a nice potato salad as well. Not that
yours is anything to sneeze at.

--

The house of the burning beet-Alan

"Melba's Jammin'" > wrote in message
...
> That's an item that my local Cub Foods sells in their deli; it's a very
> popular seller.
>
> I made my version this afternoon for supper tonight if I decide to fix
> supper. :-) If I don't, we'll have it with roast chicken tomorrow.
>
> What I did:
>
> Scrubbed and oiled 'some' baby new potatoes, red skins;
> Diced up about 1/3 cup of onion;
> Cut about 5 slices of extremely meaty and lean bacon from the pigmeat
> guy, and fried them up in a non-stick skillet until they were kind of
> crispy;
> Dissolved about 1/4 tsp chicken base in about 1-1/2 tbsp water;
> Mixed a glob (maybe 1/3-cup?) of mayo with about 1/2 cup of Daisy sour
> cream (have you ever looked at the ingredient list in other 'sour
> creams'? Jeez.)
>
> I put the onions in a bowl and diced about 6 leetle spuds into the bowl.

Were the potatoes already cooked, or did you use them raw?

On Sun, 6 Jul 2008 08:38:41 -0400, "dejablues" >
wrote:

>
>"Melba's Jammin'" > wrote in message
...
>> That's an item that my local Cub Foods sells in their deli; it's a very
>> popular seller.
>>
>> I made my version this afternoon for supper tonight if I decide to fix
>> supper. :-) If I don't, we'll have it with roast chicken tomorrow.
>>
>> What I did:
>>
>> Scrubbed and oiled 'some' baby new potatoes, red skins;
>> Diced up about 1/3 cup of onion;
>> Cut about 5 slices of extremely meaty and lean bacon from the pigmeat
>> guy, and fried them up in a non-stick skillet until they were kind of
>> crispy;
>> Dissolved about 1/4 tsp chicken base in about 1-1/2 tbsp water;
>> Mixed a glob (maybe 1/3-cup?) of mayo with about 1/2 cup of Daisy sour
>> cream (have you ever looked at the ingredient list in other 'sour
>> creams'? Jeez.)
>>
>> I put the onions in a bowl and diced about 6 leetle spuds into the bowl.
>
>Were the potatoes already cooked, or did you use them raw?
>

i was wondering that myself.

your pal,
blake
** Posted from http://www.teranews.com **

In article >,
"dejablues" > wrote:

> "Melba's Jammin'" > wrote in message
> ...

> > What I did:
> >
> > Scrubbed and oiled 'some' baby new potatoes, red skins;
(snips)
>
> Were the potatoes already cooked, or did you use them raw?

Whoops! Typo!! "Oiled" should be "boiled." Thanks.
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

In article >,
hahabogus > wrote:
> A little curry in the mayo make for a nice potato salad as well

Maybe so, but not here. I was looking for a specific taste.
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene