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 KitchenVegetables - Bacon Dill Potato Salad
Famous Authors (View All Authors)
Vegetables - Bacon Dill Potato Salad 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.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Potato Salad -  Barb's Potato Salad Vegetables - Potato Salad - Barb's Potato Salad

Vegetables - Potato Salad -  Barb's Potato Salad
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
PREVIOUS BOOKS

Vegetables - Potato Salad -  Asparagus And New Potato Salad Vegetables - Potato Salad - Asparagus And New Potato Salad

Vegetables - Potato Salad -  Asparagus And New Potato Salad
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
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT