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Home Learning Kitchen Salads And Dressings - Potato - Redskin Potato Salad With Bacon And Leeks

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Post by :Dr.Mike Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2216

Click below to download : Salads And Dressings - Potato - Redskin Potato Salad With Bacon And Leeks (Format : PDF)

Salads And Dressings - Potato - Redskin Potato Salad With Bacon And Leeks

3 redskin potatoes, small
1 slice bacon, diced small
1 cup olive oil
1 leek, white part only, washed and finely diced
2 tbsp dill, washed and patted dry
1/2 cup cider vinegar
2 tbsp whole grain mustard
2 tbsp brown sugar
To taste salt and pepper

Place the potatoes in a large stockpot, cover with water and bring to a boil. Reduce the heat and cook the potatoes about 20 minutes or until tender. Remove from heat, let cool, and quarter the potatoes.

Cook the bacon in a large sauté pan until crispy. Drain on paper towels.

In a large sauté pan, heat 2 tablespoons of olive oil, add the leeks and bacon, and sauté until the leeks are tender.

In a large bowl, combine the quartered potatoes, bacon-leek mixture, fresh dill, and toss gently.

In a blender, combine the cider vinegar, mustard, and brown sugar. With the blender on, slowly drizzle in the remaining cup of olive oil and combine well. Pour the dressing over the potatoes and toss gently to coat the salad. Season and serve.

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2 lbs. red potatoes (Aprox. 8 medium) 2 tbl. olive oil 1 tbl. minced fresh rosemary, or 1 tsp. dried Salt and freshly groumd black pepper 2/3 cup minced scallions 1/2 cup chopped celery 1/2 cup chopped green bell pepper 2 tbl. dijon mustard 2 tbl. white wine vinegar 1 tsp. minced garlic 4-6 tbl. extra-virgin olive oil 2 tbl. minced resh parsley Preheat oven to 425 degrees F. In a shallow roasting pan, toss the potatoes with the oil Sprinkle with the rosemary and salt and pepper to taste. Roast, turning frequently, for 25 minutes, or until golden brown and

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1 lb. red potatoes 3 Tbl. mayonnaise 1 tsp. balsamic vinegar 2 Tbl. olive oil 1 tsp. lemon-flavored oil 1 tsp. granulated garlic Dash of cayenne 8 drops of hot sauce Dash of crushed red pepper 3/4 tsp. dried tarragon Steam potatoes until cooked through. Remove potatoes to a bowl of ice water and let cool.Combine remaining ingredients in a bowl large enough to holdpotatoes and whisk till smooth. Drain and dice cooled potatoes and stir gently into dressing and serve.

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Salads And Dressings - Potato - Redskin Potato Salad With Bacon And Leeks

Salads And Dressings - Potato - Roasted Herbed Potato Vinaigrette

Salads And Dressings - Red Potato Salad