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Home Learning Kitchen Vegetables - Bacon Dill Potato Salad

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Post by :peter2004 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1321

Click below to download : Vegetables - Bacon Dill Potato Salad (Format : PDF)

Vegetables - Bacon Dill Potato Salad

2 pkg. Dill dip mix
8 oz. cream cheese (softened)
2 (3 oz.) jars real bacon bits
1 to 1 1/2 Cups mayo
2-3 Tbls. Milk
7-8 large potatoes boiled,cooled,and peeled

Add to dressing mixture toss to coat well.

Let sit in fridge for at least 4 hours,but over night is better.

***You can use low fat and/or fat free cream cheese and mayo without loosing any flavor.

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6 potatoes 1/3 cup vinaigrette red or green onion, diced 1 dill pickle, diced 1/2 sweet pickle, diced 1/2 cup black olives, coarsely chopped 1 or 2 stalks celery diced 1-2 oz. jar diced pimiento, drained and rinsed 1/3 cup minced parsley 6 eggs, hard boiled and cubed Mayonnaise about 1 teaspoon mustard salt and pepper Boil potatoes until tender. Peel while still hot (hold them with a folded dish towel) and dice. Pour over and toss with vinaigrette while still warm. Add remaining ingredients except eggs, mayonnaise and mustard. Toss to combine. Blend in mayonnaise and mustard and gently fold

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The dressing here makes more than you need for the salad, but any left over makes a nice dip for artichokes or vegetables, or you can drizzle it onto tomatoes or tomorrow night's salad. Salad: 1-1/4 pounds red-skinned new potatoes, small ones if possible Salt and freshly ground black pepper 1 celery stalk, thinly sliced 1 tablespoon chopped chives 1 pound asparagus, trimmed and cut into 1-inch pieces Dressing: 3 tablespoons red wine, white wine, or sherry vinegar 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon cumin seeds, crushed 1/4 cup extra virgin olive oil 6 tablespoons plain

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Vegetables - Bacon Dill Potato Salad

Vegetables - Potato Salad - Barb's Potato Salad

Vegetables - Potato Salad - Asparagus And New Potato Salad