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Potato Salad Recipe
Potato likely can be mixed together with any other veggies in your dish, that is because the taste of potato is not too strong. Besides, you will feel "full" by having one serve of it. The following potato salad is one good example. Potato, green beans and carrot are perfect ingredients to make you feel "full". 2 lb. small new potatoes, quartered (about 6 cups) Place potatoes and water in 3-quart microwave crock-pot, cover. Put on microwave and bake on high for 10 minutes. Add remaining vegetables. Re-bake for 10 to 12 minutes or until vegetables are tender. Drain. Toss vegetables and dressing. Refrigerate several hours or overnight. For 8 serves This Creamy Potato Salad is one of my favorite. It's sooo delicious while the recipe is not too difficult to follow. 8 medium baking potatoes Peel potatoes and cut into chunks. Put them into a pot of salted water and cook until medium-tender. Drain and set aside. Meanwhile, hard boil the eggs. Put them immediately into icewater to keep the yolks yellow. Peel, separate out yolks and chop the whites. Mash 1/3 of the potatoes with mayonnaise, sour cream, tabasco, and 2 of the egg yolks until creamy. (You can discard or eat the other 2 yolks) Peel shallots and grate into mashed potato mixture. Cut remaining potatoes into 1" chunks. Add potato chunks, onions, and chopped egg whites to mashed potato mixture. Salt and pepper to taste, stir together gently. Sprinkle with paprika. You can adapt it for as many people as you like, figure about a half a potato per person. The last recipe is Potato Salad. While you are preparing it, you will smell the aroma of fresh parsley dominate the others. By the way... Do you know how long the journey potatoes had made to reach your dining table? Click here for interesting article on how potatoes reach your table. Potato Salad8 boiled medium potatoes (in jackets) Peel potatoes; cut in 1/8-inch slices. Combine mayonnaise, sour cream, horseradish, celery seed and salt. Set aside. In another bowl, mix parsley and onion. In large serving bowl, arrange layer of potatoes; salt lightly. Cover with layer of mayonnaise mixture, then layer of onion mixture. Continue layering, ending with parsley and onions. DO NOT STIR. Cover and refrigerate for at least 8 hours before serving. Better if made the day before. For 8 to 10 serves You can find many ideas on vegetables to be mixed in your salad dish in this site. Simply, click here to find some vegetable salad recipe contains many vegetables of your choice. You may also be interested in...
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