![]() ![]() ![]() Will be just as tasty, but the red gives the salad more color. I like to use red seedless grapes, but you can certainly use green seedless. Also can be made with leftover chicken or turkey. You can make this chicken salad with rotisserie chicken or canned chicken. Toasted or roasted nuts do tend to have more flavor, however. In my opinion, the nuts are best toasted and perhaps salted, but raw will work fine as well. Simply replace the cashews in the recipe with 1 cup of slivered almonds or almond pieces. Perfectly acceptable and equally delicious! You can also vary this recipe to make a chicken salad with almonds and grapes (instead of the cashews). There is no tartness, but the lemon is a new addition for me, and very worthy of its place in this chicken salad. oh so delicious!Īdd to that the secret ingredient that you'll hardly notice (but it definitely adds nice depth of flavor). the cashews are the highlight, mingled with the sweet, juicy grapes, the meaty shredded chicken, the crunch and distinctive flavor of the celery. Yeah, that's what happened here with this recipe. You know how cashews are a bit sweet? Then when you roast them, it brings out their best flavor? I was planning to use almonds, but I was out of them, so I decided to try cashews for the first time. ![]() I love how the roasted cashews add a nutty, roasted flavor to the salad. I've made MANY chicken salads over the years, but this one is my best yet. Since that time, I have made a version of this recipe time after time and came up with this version just recently. The elderly woman who was hosting the event made a fabulous chicken salad for us all that included celery, grapes, and some type of nuts (I think it was almonds). I have developed this recipe over the years since trying my first really good chicken salad at a women's Bible study years ago. Perfect on a croissant, a bed of lettuce, or simply all by itself (my favorite way of all). Nutty, sweet, and crunchy flavors all combining nicely together. This is a delicious fruited chicken salad with grapes and cashews. I like my pieces smaller, around a half-inch cube, but you can make your pieces however big or small you'd like.This post may contain affiliate links. Peel potatoes with a paring knife, and dice into bite sized pieces. Leave your potatoes sit (or pop them in the fridge for a little bit!) just until they're cool enough to handle, but still warm. Remember that the residual heat in the potatoes will continue cooking them, even after they've been drained, so be sure not to over cook.Īs soon as they're tender enough, drain and let them sit in the colander to fully remove moisture. (Fork tender means that they're soft enough to pierce easily with a fork.) Boil the potatoes for about 15 minutes, until fork tender. Just cut your potatoes in half, and place them in a large pot with enough water to cover the potatoes plus an extra inch or two.īring the water to a boil, then add a teaspoon of salt. (I sometimes don't peel the red potatoes at all, and just dice them up with the skins on!) How to Prepare Potatoes for Potato Saladīecause of the texture of the skins on both Yukon gold or red potatoes, you don't even need to peel before boiling. Both of these potatoes remain firmer and hold shape when cooked, which is ideal for potato salad when you want your potatoes to stay cubed and intact. ![]() The best potatoes for potato salad are generally the waxy types of potatoes, which are Yukon Gold or red potatoes. These potatoes often disintegrate into a potato salad, making it more of a chunky mashed potato casserole than a true potato salad. These potatoes cook soft and sometimes even have a gritty texture due to the starches. Starchy potatoes include russet or Idaho. The texture makes a big difference in a potato salad! Some potatoes are more starchy, while others are more waxy. The reason is that different potatoes have different textures. The potatoes you use can make or break your potato salad. This is the perfect go-to potato salad recipe that you'll want to make again and again. The ingredients are classic and simple, which make it easy to make. for barbecues, cookouts, and even holiday potlucks. It's just about as perfect as it can get! The potatoes are not too hard, or too soft. Plus it has a little crunch from the celery and onions. This potato salad is creamy, tangy, and flavorful with just a little kick of spicy. That is, until I found this Best Southern Potato Salad recipe that turns every potato salad naysayer into a believer, guaranteed. I know! A comfort food, soul food, southern food lover. Creamy and tangy and made with simple ingredients. A classic Southern Potato Salad that will be the best you ever had. ![]()
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