tag:blogger.com,1999:blog-2239521152553433086.post3919993721154930268..comments2024-03-14T12:27:50.058-06:00Comments on Cookistry: Warm Mustard and Honey Potato SaladDonna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2239521152553433086.post-40307592172211977092011-01-15T21:41:14.665-07:002011-01-15T21:41:14.665-07:00The apple mustard is more tart than sweet. Not a s...The apple mustard is more tart than sweet. Not a strong apple flavor, but just enough to make it interesting. I've got a bit of a mustard habit, so I was happy to see new mustards to play around with.Donna Curriehttps://www.blogger.com/profile/12833303767775886944noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-24989633266788167562011-01-15T20:53:50.507-07:002011-01-15T20:53:50.507-07:00Congrats on the new venture! This really makes me ...Congrats on the new venture! This really makes me wonder what the apple mustard tastes like. Is it more tart or sweet?Sarahttps://www.blogger.com/profile/08207592311612331678noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-83279904911382618992011-01-15T12:55:50.623-07:002011-01-15T12:55:50.623-07:00P.S. Frawg-to-note that I am one of those who usu...P.S. Frawg-to-note that I am one of those who usually likes potato skins=ON. For salads, I agree with you, best to cook in skin and then peel. Not sure why... but it is the way. After reading your recipe with more care, why do I suspect that the mustard is your 'research' ingredient? What a fun way to earn a supplemental income. Your kitchen must be a busy place.<br />-CraigCookhttps://www.blogger.com/profile/10637859752473033444noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-66285412325995556332011-01-15T12:47:55.694-07:002011-01-15T12:47:55.694-07:00Oh,yes ma'am, please! I'm a big fan of all...Oh,yes ma'am, please! I'm a big fan of all 'tater salads - except the Amerikan, mayo-based picnic type. Warm, cold or room-temp, bring them on. When time allows, I work on a simple dressing for a "French" salad that is mostly light oil and a French 'condiment,' essentially a vinegar that is too low in acid (higher pH)to be called real vinegar. Someday I'll get it right. <br />I'm going to try this one - just for fun. OK, I'm nuts for most potato salads. Thanks, Donna.<br />-CraigCookhttps://www.blogger.com/profile/10637859752473033444noreply@blogger.com