Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSalads And Dressings - Red Potato Salad
Famous Authors (View All Authors)
Salads And Dressings - Red Potato Salad Post by :calvin_thompson Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1792

Click below to download : Salads And Dressings - Red Potato Salad (Format : PDF)

Salads And Dressings - Red Potato Salad

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.
If you like this book please share to your friends :
NEXT BOOKS

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

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
PREVIOUS BOOKS

Salads And Dressings - Potato -  Prize Winning Potato Salad By Gem Salads And Dressings - Potato - Prize Winning Potato Salad By Gem

Salads And Dressings - Potato -  Prize Winning Potato Salad By Gem
4 pounds baking potatoes, peeled, cooked & cubed 8 hard-cooked eggs, chopped 8 ounces fresh bacon, cooked & crumbled 4 green onions, thinly sliced 1 cup mayonnaise 1 cup (8 oz) sour cream 1/4 cup prepared horseradish 1/8 cup chopped fresh parsley 1 1/2 teaspoon salt 1 1/2 teaspoon pepper Boil potatoes with skin on until cooked; about 25 minutes. Peel and cube potatoes. Toss and mix potatoes, eggs, bacon and onions together carefully. Combine remaining ingredients in a bowl; mix well. Pour over potato mixture; toss and mix carefully. Chill several hours or overnight in refrigerator. Yield: 15 servings
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT