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Full Online Book HomeLearning KitchenSalads And Dressings - Potato - Potato Salad
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Salads And Dressings - Potato -  Potato Salad Post by :thedorymen Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1972

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Salads And Dressings - Potato - Potato Salad

4 large potatoes
4 cloves garlic
4 anchovy filets
1 teaspoon dried oregano
1/4 cup capers
1/2 cup chopped parsley
1/2 cup extra virgin olive oil or as needed
freshly ground black pepper

Mince the garlic, capers and anchovies. Chop the parsley then place the ingredients in a small bowl and add the oregano. Bathe the mixture in most of the olive oil and set aside.
Wash and peel the potatoes and place them in a pot of boiling salted water over moderate heat for 15 to 20 minutes or until thoroughly cooked, but still firm. When they are done, rinse the potatoes in cold water, then strain and pat dry with a towel.

Slice the potatoes in half lengthwise, then into 1/2-inch pieces and put them in a large mixing bowl. Pour the mixture of garlic, capers, anchovies and parsley over the potatoes, add a few twists of ground black pepper, then toss the salad.

Drizzle more olive oil on the salad if desired
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Salads And Dressings - Potato -  Potato Salad Primavera Salads And Dressings - Potato - Potato Salad Primavera

Salads And Dressings - Potato -  Potato Salad Primavera
5 yukon gold potatoes peeled and boiled (peeling is optional) 5 red potatoes peeled and boiled (small whites will also work) (peeling is optional) 5 hard boiled eggs 1 cup red onion finely chopped 1 cup celery and leaves finely chopped 1 cup red and/or green bell pepper finely chopped 1 cup carrot shredded Dressing: 1 1/2 cups of mayonnaise 1/2 cup of milk or half/half 1/3 cup parsley 1/3 cup cilantro and/or basil 3 tbsp. garlic salt 2 tbsp. paprika 1 tbsp. dry mustard 1 tbsp. celery seed 1 tsp. salt 1 tbsp. cracked pepper Mix into a bowl and

Salads And Dressings - Peasant Salad Salads And Dressings - Peasant Salad

Salads And Dressings - Peasant Salad
2 all purpose potatoes, cut into 1/8 inch slices 2 slices bacon 1/4 cup brewed black tea 3 Tbl. freshly squeezed lemon juice 1 Tbl. canola oil 1 tsp. red wine vinegar salt and freshly ground pepper 1 head frisee or other chicory torn (4 cups) 2 heads Belgian endive,cut diagonal in wide strips (4 cups) 1 large red or yellow tomato, seeded and diced 1 cup low fat croutons 1/2 cup chopped fresh parsley 2 Tbl. crumbled Roguefort Cheese or other blue cheese In a medium saucepan, boil potatoes in salted water until tender, 8 to 10 minutes; drain and