BOOK CATEGORIES

Stories For Kids Poems

Nonfictions Plays

Fairy Tales Fables

LINKS

Free Classified Website Without Registration Free Classified Website Daniel Company

Home Learning Kitchen Salads And Dressings - Potato - Roasted Herbed Potato Vinaigrette

Famous Authors (View All Authors)

Post by :Daniel_Scott Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2245

Click below to download : Salads And Dressings - Potato - Roasted Herbed Potato Vinaigrette (Format : PDF)

Salads And Dressings - Potato - Roasted Herbed Potato Vinaigrette

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 fork-trender. Let cool.

Put the potatoes in a serving bowl and add the scallions, celery and bell pepper.

In a bowl, whisk together the mustard, vinegar, garlic and salt and pepper to taste. Add the extra-virgin oil in a thin stream, whisking, and whisk until combined. Pour the dressing over the salad and toss gently to combine. Sprinkle with the parsley. Serves 4-6

Prep time: 20 minutes, cooking time: 25 minutes

If you like this book please share to your friends :

NEXT BOOKS

Salads And Dressings - Roasted Potato Salad

2 pounds small red potatoes, unpeeled and quartered 1 tblsp. olive oil 2/3 cup mayonnaise 1/3 cup sour cream 1 tblsp. Dijon mustard 4 slices crisp cooked bacon, crumbled 2 scallions, thinly sliced (with greens) 2 hard boiled eggs, chopped Salt and Pepper to taste Preheat oven to 425° F.Toss potatoes with olive oil. Spread onto a greased baking sheet. Bake at 425 degrees for 30 to 35 minutes, stirring twice during cooking, until potatoes are done and golden brown. Combine mayonnaise, sour cream, and mustard in a bowl. Stir in bacon, onion, and eggs. Add warm potatoes and season with

PREVIOUS BOOKS

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

NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS

Please consider making a donation of $1,$5,$100 or whatever you can to protect and sustain Fullonlinebooks.

Salads And Dressings - Potato - Roasted Herbed Potato Vinaigrette

Salads And Dressings - Roasted Potato Salad

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