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Salads

FrenchStyleHerbedPotatoSalad-medum1
Dinner, Lunch, Pasta, Salads, Sides

French-style Herb Potato and Egg Salad

So, I’m pretty famous for my potato salad, but normally I make my Southern German (Bavarian or Swabian variety). Today, I thought I’d try a new and different kind for the BBQ that I am going to: French-style Herb Potato and Egg Salad. A little sweet, a little dill, very herby and turned out really really well, for a recipe that I made up on the fly. The eggs are semi-soft boiled (“7 minute eggs”) so their yolks actually mix well into the dressing, making it very creamy.
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CaesarSalad-BigSquare
Appetizers/Starters, Desserts, Lunch, Salads, Sides

Caesar Salad Dressing

October 19, 1999 is a date that will forever remain in my memory. Why, you say? What is so important about that very day? It is the day that I ate the most perfect Caesar Salad salad ever made in the history of Caesar salads.

Yes, I remember the date. I remember the place (it was a restaurant attached to a Holiday Inn between Sausalito and Mill Valley, CA) and I remember the salad as if I ate it yesterday and yet it is almost 17 years later. That is how good this salad was. Think that I am crazy now? Yes, I remember the date of a salad. 🙂 Ever since then, I have tried Caesar Salads often, in the hope that maybe, just maybe I could find one just as good. Either the dressing doesn’t taste quite right, or there is too much of it (nothing like dressing with a side of romaine [shudder]) or (more often than not) it is just bad.

This salad doesn’t come close to the 1999 Salad, but I have found this dressing to be pretty awesome. As you know, the base of Caesar salad is egg yolks, but dealing with raw egg yolks can be a little problematic at times, so I thought of what else I could use as a base and came up with mayonnaise, which is in essence … eggs! This dressing should stay fridge-stable for a couple of days, if you don’t end up using it all at once.
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