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 - Roasted Potato Salad
Famous Authors (View All Authors)
Salads And Dressings - Roasted Potato Salad Post by :dscheerca Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2049

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

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 salt and pepper, toss lightly to mix. Serve warm or cold.

Yield 4 to 6 servings

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

Salads And Dressings - Roasted Potato Salad By Risag Salads And Dressings - Roasted Potato Salad By Risag

Salads And Dressings - Roasted Potato Salad By Risag
8 oz. fresh green beans – trimmed and cut in 1.5" pieces 1 head garlic 2 lb. small red potatoes -- quartered 2 medium red sweet peppers -- cut in large chunks 4 green onions -- sliced 1/4 cup chicken broth 1/4 cup balsamic vinegar 2 tbsp. olive oil 1 tsp. fresh rosemary -- snipped Preheat oven to 400 degrees F.Cook green beans in boiling water for 3 minutes. Drain; place in ice water to cool. Drain beans again; set aside. Peel away the dry outer layers of skin from garlic. Leave skins of cloves intact and do not separate. Cut
PREVIOUS BOOKS

Salads And Dressings - Potato -  Roasted Herbed Potato Vinaigrette Salads And Dressings - Potato - Roasted Herbed Potato Vinaigrette

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
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT