I found this pretty interesting to read.
The recipe ain't bad either!
Produces about five servings.
All kinds of Scots are going to think I’m right ’round the bend with this one. This is not a traditional Scottish recipe at all, but a fun one for the summer, and mostly true to the cuninary history of the region. Like the more traditional hot versions, the starchy potato and sweeter rutabaga compliment each other nicely when cold. Honestly, give it a shot, because it was really quite good.
You will need:
* 1 softball-sized rutabaga
* 3 medium-sized white potatoes
* 3 scallions (green onion)
* 1/2 cup of Miracle Whip
* 1 tbsp milk
* 1 tbsp white vinegar
* 1 tsp of American-style yellow prepared mustard, like the kind you put on hot dogs
* 1 tbsp of paprika
This is same recipe I use to make potato salad, just without the rutabaga (using five or six potatoes instead). The variations on this recipe are endless; hard boiled egg is good addition, for example. If you are into that, use two eggs and chop them up fine. Other people like adding bacon (since everything is good with bacon), though I don’t consider it essential.
For those who are confused, Miracle Whip is a brand name for a kind of sweet, tangy mayonnaise-like product sold in North America. I have no idea about its availability elsewhere. We are using it because of its tang. If you only have (or prefer) mayo to work with, you can approximate the Miracle Whip flavour by adding a few pinches of sugar, and by using less milk and more vinegar. Lemon juice might work too, though I can’t say that I’ve tried. Even straight mayo is not likely to go wrong here.
Bring 2 litres of water to a boil in a 4 litre pot. While its working its way to the boil, peel the skins off of the rutabaga and the potatoes and dice them into chunks no larger than 2 cm. When the water boils, drop in the rutabaga. Three minutes later, drop in the potatoes.
Unlike the tatties and neeps recipe below, you have to be fairly exact with the cooking and it can depend on your stove, pot, altitude, etc… We want to boil the veggies until they are cooked, tender enough to put a fork into, but not so tender that they disintegrate when you do so. The edges of the potatoes, in particular, will flake away, and the smaller ones will fall apart, but many of the larger cubes will stay intact. On my stove, this process never takes longer than 20 minutes. Keep in mind that the tatties and neeps will cook and soften a little more after they are drained, but will firm up a tad when they are cold.
While the veggies cook, chop the scallions into small rounds a few millimetres in thickness. Use only the freshest, crispest parts of the onion. When the neeps and tatties reach the desired tenderness, drain them immediately, throw in the scallions, cover the lot and put it in the fridge to cool for at least four hours.
To make the salad, mix the Miracle Whip and the mustard in a measuring cup, adding the milk and vinegar a little bit at a time until the mixture takes on the consistency of a creamy salad dressing. If it’s still too thick, add more milk. Mix together some or all of the dressing, along with the paprika, the tatties, neeps, and scallions, until all of the larger chunks are coated evenly with dressing. If you find yourself with too little dressing you can always add some more Miracle Whip and milk. Some of the smaller potatoes will fall apart during the mixing phase, but don’t worry; we want this to happen as they create part of the dressing.
Put it in the fridge for an hour or more to cool off again. Then enjoy! It is a summer dish and intended to be eaten cold. Eat it along with things like cold meats, deviled eggs and cheese, and with crispy veggies like carrots and bell peppers.
http://www.cobolhacker.com/?p=608
The recipe ain't bad either!
Produces about five servings.
All kinds of Scots are going to think I’m right ’round the bend with this one. This is not a traditional Scottish recipe at all, but a fun one for the summer, and mostly true to the cuninary history of the region. Like the more traditional hot versions, the starchy potato and sweeter rutabaga compliment each other nicely when cold. Honestly, give it a shot, because it was really quite good.
You will need:
* 1 softball-sized rutabaga
* 3 medium-sized white potatoes
* 3 scallions (green onion)
* 1/2 cup of Miracle Whip
* 1 tbsp milk
* 1 tbsp white vinegar
* 1 tsp of American-style yellow prepared mustard, like the kind you put on hot dogs
* 1 tbsp of paprika
This is same recipe I use to make potato salad, just without the rutabaga (using five or six potatoes instead). The variations on this recipe are endless; hard boiled egg is good addition, for example. If you are into that, use two eggs and chop them up fine. Other people like adding bacon (since everything is good with bacon), though I don’t consider it essential.
For those who are confused, Miracle Whip is a brand name for a kind of sweet, tangy mayonnaise-like product sold in North America. I have no idea about its availability elsewhere. We are using it because of its tang. If you only have (or prefer) mayo to work with, you can approximate the Miracle Whip flavour by adding a few pinches of sugar, and by using less milk and more vinegar. Lemon juice might work too, though I can’t say that I’ve tried. Even straight mayo is not likely to go wrong here.
Bring 2 litres of water to a boil in a 4 litre pot. While its working its way to the boil, peel the skins off of the rutabaga and the potatoes and dice them into chunks no larger than 2 cm. When the water boils, drop in the rutabaga. Three minutes later, drop in the potatoes.
Unlike the tatties and neeps recipe below, you have to be fairly exact with the cooking and it can depend on your stove, pot, altitude, etc… We want to boil the veggies until they are cooked, tender enough to put a fork into, but not so tender that they disintegrate when you do so. The edges of the potatoes, in particular, will flake away, and the smaller ones will fall apart, but many of the larger cubes will stay intact. On my stove, this process never takes longer than 20 minutes. Keep in mind that the tatties and neeps will cook and soften a little more after they are drained, but will firm up a tad when they are cold.
While the veggies cook, chop the scallions into small rounds a few millimetres in thickness. Use only the freshest, crispest parts of the onion. When the neeps and tatties reach the desired tenderness, drain them immediately, throw in the scallions, cover the lot and put it in the fridge to cool for at least four hours.
To make the salad, mix the Miracle Whip and the mustard in a measuring cup, adding the milk and vinegar a little bit at a time until the mixture takes on the consistency of a creamy salad dressing. If it’s still too thick, add more milk. Mix together some or all of the dressing, along with the paprika, the tatties, neeps, and scallions, until all of the larger chunks are coated evenly with dressing. If you find yourself with too little dressing you can always add some more Miracle Whip and milk. Some of the smaller potatoes will fall apart during the mixing phase, but don’t worry; we want this to happen as they create part of the dressing.
Put it in the fridge for an hour or more to cool off again. Then enjoy! It is a summer dish and intended to be eaten cold. Eat it along with things like cold meats, deviled eggs and cheese, and with crispy veggies like carrots and bell peppers.
http://www.cobolhacker.com/?p=608
