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Post by :kostas
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :3176
Click below to download : Vegetables - Potato Salad - Blue Potato Honey Mustard Salad (Format : PDF)
Vegetables - Potato Salad - Blue Potato Honey Mustard Salad
3 pounds blue potatoes, quartered, then halved1 green bell pepper, diced
1 red bell pepper, diced
1/2 large red onion, diced
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup honey
1/3 cup mustard
1 tablespoon cider vinegar, for dressing
2 tablespoons water, for saute
1 tablespoon balsamic vinegar, for saute
Prepare potatoes by quartering length wise, then halving the quarters. Boil for approximately 15 minutes. Drain and return pan to stove to dry cooked potatoes. While potatoes are cooking, saute until tender onions and peppers. Combine honey, mustard, cider vinegar, and spices, mix thoroughly. Mix potatoes, veggies, and dressing together, serve hot or chill for a summer salad.
Yield: 10 to 12 servings
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1/4 cup White Wine Vinegar 1 tbl. Olive Oil 1/2 tsp. Sugar 1/2 tsp. Salt 2 Tbs. fresh basil, chopped 3 Tbs. fresh parsley, chopped 1/8 tsp. Black Pepper 4 cups Potatoes; Cooked And Sliced 1 cup Fresh Blueberries 1/2 cup Cucumber; Diced 1/2 cup Carrot; Shredded 2 tbl. Scallions; Chopped Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, 2 Tbs. of the parsley and pepper, blending well. In a large bowl, combine the dressing with the potatoes, mixing well. Stir in the blueberries, carrot and cucumber. Sprinkle with the chopped scallions and remaining parsley.
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5 medium size potatoes, cooked, peeled and diced 3/4 c crumbled Blue cheese 1 c chopped celery 1 Tbsp sugar 2 Tbsp chopped chives/onions 3/4 c sour cream 3/4 c mayonnaise 3 Tbsp vinegar salt and pepper to taste Combine potatoes, cheese, celery and chives; mix well. Combine sour cream, mayonnaise, vinegar and sugar. Stir until sugar is dissolved; add potato mixture, season to taste. Toss together lightly. Refrigerate for 1 or more hours. If desired, garnish with hard-boiled egg wedges and tomato wedges on a bed of shredded lettuce. Serves 4. Blue Cheese Potato Salad 1/2 c. cider vinegar 2
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