• The TUGBBS forums are completely free and open to the public and exist as the absolute best place for owners to get help and advice about their timeshares for more than 30 years!

    Join Tens of Thousands of other Owners just like you here to get any and all Timeshare questions answered 24 hours a day!
  • TUG started 31 years ago in October 1993 as a group of regular Timeshare owners just like you!

    Read about our 31st anniversary: Happy 31st Birthday TUG!
  • TUG has a YouTube Channel to produce weekly short informative videos on popular Timeshare topics!

    Free memberships for every 50 subscribers!

    Visit TUG on Youtube!
  • TUG has now saved timeshare owners more than $24,000,000 dollars just by finding us in time to rescind a new Timeshare purchase! A truly incredible milestone!

    Read more here: TUG saves owners more than $24 Million dollars
  • Sign up to get the TUG Newsletter for free!

    Tens of thousands of subscribing owners! A weekly recap of the best Timeshare resort reviews and the most popular topics discussed by owners!
  • Our official "end my sales presentation early" T-shirts are available again! Also come with the option for a free membership extension with purchase to offset the cost!

    All T-shirt options here!
  • A few of the most common links here on the forums for newbies and guests!

calling all cooks....

MRSFUSSY

newbie
Joined
Jun 20, 2005
Messages
381
Reaction score
0
Location
Long Island
I recently tried a new potato salad recipe in the current Good Housekeeping magazine. This is a slimmed down version. It calls for 3/4 c. buttermilk, 1/4 c. light mayo, green oions, spices and 2T cider vinegar. I didn't add the vinegar as I thought that it would turn the buttermilk sour. Experts please help. Thanks.
 
I am not sure how much more sour buttermilk could get! :D

But why not try and mix some buttermilk and vinegar together prior to making up the recipe? See what happens and how the milk tastes and is effected.

My guess is that vinegar may curdle the milk, but I really don't have any idea! :)
 
From out here in Spudland

We toss the (cooked) potatoes in a little red wine vinegar and a touch of sugar the night before- or at least for a couple of hours before assembling the potato salad. This came form an old Betty Crocker cookbook from the '50's.

The idea is to add some flavor to the spuds, not curdle the milk.

Jim Ricks
 
We toss the (cooked) potatoes in a little red wine vinegar and a touch of sugar the night before- or at least for a couple of hours before assembling the potato salad. This came form an old Betty Crocker cookbook from the '50's.

The idea is to add some flavor to the spuds, not curdle the milk.

Jim Ricks

This makes a much flavorful potato salad than just plain potato chunks coated with the mayo dressing. I recall reading that if you put the vinegar - or a vinegar/italian spices mixture - on the potatoes while they're still hot, it'll work even better.
 
To answer your question - lots of creamy salad dressings have vinegar in them - it won't hurt the buttermilk.

I have a GREAT low fat potato salad recipe made with FF Sour Cream. Guests that I've served it to didn't even realize it wasn't the regular full-fat mayonnaise dressing:

Denise’s Low Fat Potato Salad

3-4 lbs. potatoes, peeled, cooked and cubed
1.5 c. thinly sliced celery
1 bell pepper - chopped
1 med. chopped red onion
optional - 2 hard cooked eggs - chopped

Dressing
1 c. Fat free sour cream - I like Naturly Yours brand
1/3 c. low-fat Ranch Dressing (I like Wishbone, Just 2 Good brand)
1/3 c. sweet pickle relish
1 t. celery seed
1 t. dill
1 T. vinegar
1 T. prepared mustard
2 t. salt
1 t. sugar or 1 envelope sugar substitute

1. Mix dressing and allow flavors to blend while preparing other ingredients.

2. Peel and cook potatoes until tender, but not overly soft. Plunge potatoes into an ice bath to cool. (Eggs can be hard cooked with the potatoes if desired.)

3. While potatoes are cooking, chop celery, bell pepper, and onion.

4. Cube cooled potatoes, chop eggs, and fold dressing and all ingredients together. Chill at least 4 hours, or over night for best flavor.

It may look like too much dressing at first, but the potatoes will absorb the extra dressing as it chills. If you don’t have enough dressing, stir in a little more low-fat ranch dressing.
 
Top