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Full Online Book HomeLearning KitchenVegetables - Potato Salad - Dorothy's Potato Salad
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Vegetables - Potato Salad -  Dorothy's Potato Salad Post by :Johng2066 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3479

Click below to download : Vegetables - Potato Salad - Dorothy's Potato Salad (Format : PDF)

Vegetables - Potato Salad - Dorothy's Potato Salad

5 pounds re potatoes
12 hard boiled eggs
salt and pepper, to taste
1 small onion, finely chopped (optional)
1 quart Kraft Miracle Whip (no substitutes)
1/2 cup granulated sugar
1/4 cup apple cider vinegar
2 tablespoons yellow mustard
1/2 cup half and half cream

Peel potatoes, cook til just tender, about 15-20 minutes, and drain. Let cool and cut up into chunks in a large kettle. Peel eggs and cut up into small chunks and add to kettle with potatoes. Add salt and pepper to taste. If you like onion, cut up one small onion fine and add to potato mixture.

Spoon Kraft Miracle Whip in a large bowl. Stir granulated sugar, vinegar, mustard, half & half cream. Mix well. Pour over potatoes and eggs and stir well. Check for seasoning and add more salt & pepper if needed. Store in fridge overnight.
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Vegetables - Fiesta Potato Salad Vegetables - Fiesta Potato Salad

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.

Vegetables - Potato Salad -  Chinese Potato Salad Vegetables - Potato Salad - Chinese Potato Salad

Vegetables - Potato Salad -  Chinese Potato Salad
5-6 medium potatoes (about 2 1/2 pounds) 4 slices bacon, well-cooked and crumbled 3/4 cup chopped bok choy 1 red pepper, diced 1/2 cup chopped green onion 1/4 cup chopped cilantro Sauce: 1 1/3 cup mayonnaise 1 tsp sugar 1 tbs soy sauce 1-2 tsp sesame oil 1/8-1/4 tsp hot mustard powder 1/8 tsp salt Boil the potatoes until cooked but still firm. Cut into potato salad-sized chunks. Mix the ingredients for the sauce together, using more or less sesame oil and host mustard according to taste (the more the better, up to a point...). Put all solid ingredients together in