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Home Learning Kitchen Vegetables - French Potato Salad

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Post by :easy4you Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2532

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

Vegetables - French Potato Salad

2 lbs. small red new potatoes
5 strips bacon, cooked crisp and chopped
3 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh dill or 2 tsp. dried
4 green onions, chopped
1/3 Cup finely chopped red onion

Dressing:
1/3 Cup red wine vinegar
3/4 Cup olive oil
2 tsp. dijon mustard
1 garlic clove, minced
freshly ground black pepper

Boil potatoes until just tender. Drain and cut into chunks. Place in salad bowl with remaining salad ingredients. Combing dressing ingredients, mix well and toss with warm potatoes. Add freshly ground pepper.

Salad should marinate in dressing for several hours in refrigerator. It is important to let it marinate. The spuds soak up all that yummy tangy stuff and someone is guaranteed to use the end of their sandwich to soak up the salad dressing left on their plate!

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Vegetables - Potato Salad - Garlicky Roasted Potato Salad

3 pounds medium-size red potatoes, quartered 1 tablespoon vegetable oil 1 tablespoon stone-ground mustard 2 teaspoons coriander seeds, crushed 6 garlic cloves, halved 1/2 cup chopped fresh parsley 1/2 cup plain low-fat yogurt 1/3 cup thinly sliced green onions 3/4 teaspoon salt 1/4 teaspoon black pepper Green onion (optional) Preheat oven to 400 degrees. Combine the first 5 ingredients in a large bowl, tossing mixture to coat. Place the potato mixture in a shallow roasting pan. Bake at 400 degrees for 30 minutes or until tender, stirring mixture occasionally. Cool to room temperature. Combine the parsley, yogurt, green onions, salt, and

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Vegetables - Fiesta Potato Salad

6 cups cooked, cubed, peeled potatoes 1 1/2 cups (6 ounces) shredded cheddar cheese 2/3 cup black beans, rinsed and drained 2/3 cup chopped red sweet pepper 1/2 cup thinly sliced celery 1/3 cup thinly sliced green onions 1 to 2 tablespoons minced fresh cilantro or parsley 3/4 cup ranch salad dressing 1/2 cup chunky salsa 1/2 teaspoon salt Lettuce In a large bowl, combine potatoes, cheese, beans, red pepper, celery, onions and cilantro. In a small bowl, combine salad dressing, salsa and salt. Pour over potato mixture and toss to coat. Cover and refrigerate at least 1 hour.

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Vegetables - French Potato Salad

Vegetables - Potato Salad - Garlicky Roasted Potato Salad

Vegetables - Fiesta Potato Salad