Content sponsored by #DeNigris1889; all opinions are my own.
We are so thrilled and excited to have Mum and my Aunt visiting from New Zealand for two months. Amidst the careful planning of activities, trips, appointments for pedicures and massages, we are also eagerly organizing meals.
– Auntie Marion and Mum
A chicken roasting in the oven, always seems comforting, warm, welcoming and homey to me, so that was one of the first meals I prepared. After a day exploring our beautiful state, I mixed a cocktail for the ladies, popped a beautifully seasoned chicken in the oven, set the table and put together a wonderful potato salad with a De Nigris Seasoned Italian White Wine Vinegar dressing.
– De Nigris Seasoned Italian White Wine Vinegar
Recalling the mayonnaise drenched summers of home, where we always made our own salad dressing with vinegar and condensed milk, and the store bought kind was a novelty to be tasted at the neighbors house, I attempted to recreate the tastes and nostalgia of home with this dish – made even more special by having the ladies of my childhood beside me to help.
POTATO SALAD WITH SEASONED ITALIAN WHITE WINE VINEGAR DRESSING
1/4 cup condensed milk
2 to 3 tablespoons De Nigris Seasoned vinegar
juice of 1 lemon
1/2 teaspoon mustard powder
4 potatoes, cubed
1/2 red onion, chopped
1 stalk of celery, chopped
2 hard boiled eggs, chopped
salt and pepper
chopped fresh parsley to garnish
To make the dressing place condensed milk, vinegar, lemon juice and mustard powder in a small bowl. Season to taste with salt and pepper, place in refrigerator until needed.
Place potatoes and red onion in a medium pot, cover with cold water. Bring to a boil, cook for 8 to 10 minutes or until potatoes are tender. Drain and let cool to room temperature. Place in a bowl with the celery and eggs, mix. Season to taste with salt and pepper, place in a serving dish and garnish with parsley.