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 - Potato Salad - Garlicky Roasted Potato Salad
Famous Authors (View All Authors)
Vegetables - Potato Salad -  Garlicky Roasted Potato Salad Post by :TedNoze Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1755

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

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 black pepper in a large bowl. Add the cooled potato mixture, and toss gently. Serve salad at room temperature or chilled. Garnish with green onion, if desired.

Yield: 8 servings (serving size: 1 cup).

NUTRITIONAL INFORMATION: CALORIES 159 (13% from fat); FAT 2.3g (sat 0.5g, mono 0.6g, poly 0.9g); PROTEIN 5g; CARB 30.9g; FIBER 3.5g; CHOL 1mg; IRON 2.7mg; SODIUM 270mg; CALC 66mg
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - German Potato Salad Vegetables - German Potato Salad

Vegetables - German Potato Salad
5 bacon strips 2 tablespoons flour 2/3 cup white vinegar 1 1/3 cups water 1/4 cup sugar Freshly ground black pepper 3/4 cup chopped green onions, with tops 6 cups sliced cooked peeled potatoes In a large skillet, fry bacon until crisp. Remove bacon and set aside. To the bacon drippings, add the flour stirring until well mixed. Add water, vinegar, sugar and black pepper. Stir until sugar is dissolved and the mixture thickens. Crumble bacon, gently stir with onions and potatoes. Cover with dressing and stir carefully until potato slices are coated. Garnish with hard boiled egg slices
PREVIOUS BOOKS

Vegetables - French Potato Salad Vegetables - French Potato Salad

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.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT