Combo: Potato Salad and Rolls
Its a night before recipes for Potato Salad and Dinner rolls that you can make together.
May 6, 2006
Potato Salad says summer. It's a picnic, barbecue and potluck essential. Dinner rolls complete any meal and the ones you make are so much more satisfying than anything you can buy. I make the two together. My magic ingredient in any bread recipe is potato water. Potato water gives any bread dough that extra texture and zing.
Night Before Preparation
Potato Salad Preparation :
- 1 medium red onion
- juice of 1 lime
- 20 - 30 small, thin skinned potatoes (new, red or white nuggets, banana, blue)
- 1 teaspoon salt
- 1 tablespoon tarragon
- ½ cup mayonnaise
- ½ cup sour cream
- 1 dill pickle
- salt, pepper, paprika to taste
Peal and chop the red onion. Squeeze one small lime. Pour limejuice over red onion. Put onion in airtight plastic container. Put in refrigerator overnight.
Scrub but don't peal the potatoes. Boil the potatoes with salt and tarragon, till potatoes are tender but not mushy.
Save the potato water!
Cut the bigger chunks of potatoes. Let cool outside the refrigerator while you prepare the bread dough.
Bread Dough Preparation
- 4 cups all purpose flour
- 1/3 cup sugar
- 1 package fast rising yeast (check the best before date)
- 2 cups tarragon potato water (saved from making potato salad above)
- 1/4 cup vegetable oil pinch of salt
- 1 egg yolk
Mix flour, sugar and yeast together. Add potato water. Stir again. Add oil. Knead dough on floured board until smooth. You might have to add more flour if its too sticky or more water if its not elastic enough.
Cover and put in refrigerator until overnight.
Potato Salad Preparation
Mix potatoes with mayonnaise, sour cream, salt and pepper. Put in refrigerator.
The Next Day
Bread Preparation - Put oven on 400F
Potato Preparation - Mix limed onion with the rest of the potato salad. Sprinkle paprika on top. Put back in refrigerator while you make the bread dough. Serve the potato salad cold.
Bread Preparation - It should have doubled. If it hasn't let it rise outside the refrigerator. Punch down bread dough. Put on floured board and knead for around ten minutes. Divide dough into 6 equal parts. Form buns. Put on greased baking tray. Brush egg yolk on top. Put in oven until golden brown around a half hour.
Now you have a great potato salad with fresh homemade sweet oven buns! Enjoy!
Here's another bread recipe in my Brunch article.
Here's a a potato salad recipe from the party food editor.
More salads:
There's lots of salad ideas in Picnic A to Z .
Please check out my poll at Seasonal Cooking
