 |
|
|
 |
|
|
|
“It is colorful, healthy and delectable, chilled when served.”
|
|
INGREDIENTS
18 small red potatoes
3 pounds fresh asparagus, trimmed
2 (14 ounce) cans artichoke hearts, drained and quartered
3 tablespoons Dijon mustard
1/4 cup fresh lemon juice
3/4 cup olive oil
salt and ground black pepper to taste
1/4 teaspoon cayenne pepper, or to taste
5 tablespoons minced fresh chives |
|
DIRECTIONS
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow steaming dry for a minute or two. Allow to cool completely before cutting into bite-size cubes. Transfer to a large bowl.
- Bring a large pot of salted water to a boil over high heat. Add the asparagus spears, and cook until tender, about 3 minutes depending on size. Drain and immediately plunge into cold water to stop cooking. Cut the asparagus spears into 1 inch pieces. Place in the bowl with the potatoes. Stir in the artichokes, breaking them apart slightly as you put them in the bowl.
- Combine the mustard and lemon juice in a bowl; whisk the oil gradually into the mustard and lemon juice until smooth. Season with salt, pepper, and cayenne pepper to taste. Drizzle over the vegetables; toss to coat. Sprinkle with chives to serve.
|
|
|
|
|
|
|
|
|
|
|
“It’s an easy combination for a simple salad that gives the best flavor, do and prove it!”
|
|
INGREDIENTS
1 tablespoon rice vinegar
1 teaspoon red wine vinegar
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon Dijon mustard
2 tablespoons peanut oil
1 tablespoon sesame oil
1 1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
1 tablespoon sesame seeds |
|
DIRECTIONS
- Whisk the rice vinegar together with red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.
- Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
- Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.
|
|
|
|
|
|
|
|
|
|
|
“This can not prolong the servings on any occasion for its super flavor. It’s so delectable and special!”
|
|
INGREDIENTS
3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley |
|
DIRECTIONS
- Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
- Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, and then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
|
|
|
|
|
|
|
|
|
|
|
“It is so hearty and perfectly contributed the great flavor of each mixture.”
|
|
INGREDIENTS
4 slices bacon
2 pounds red new potatoes
1/2 cup olive oil
3 tablespoons white vinegar
1 bunch green onions, chopped
1/2 teaspoon salt
1 teaspoon ground black pepper
1 1/2 ounces blue cheese, crumbled |
|
DIRECTIONS
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop leaving skins on.
- Whisk the oil together with vinegar, green onions, salt and pepper in a large bowl. Add the potatoes, bacon and cheese and toss to coat.
|
|
|
|
|
|
|
|
|
|
|
“It’s fantastic, savors the flavor until the last piece!”
|
|
INGREDIENTS
10 pounds potatoes
1 cup water
1 cup white wine vinegar
1 cup white sugar
2 onions, diced
salt and pepper to taste
1 tablespoon celery seed
2 cups mayonnaise |
|
DIRECTIONS
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow cooling.
- Slice cooled potatoes and layer in a large bowl or dish.
- Combine water, vinegar and sugar in a saucepan. Bring to a boil and cook for one minute. Remove from heat and pour over potatoes. Cover and chill for at least 12 hours.
- Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled.
|
|
|
|
|
|
|
|
|
|
|
“This sweet potato salad has another mixture, more palatable and tasty.”
|
|
INGREDIENTS
1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn
1 teaspoon prepared Dijon-style mustard
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
3 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cucumber, halved lengthwise and chopped
1/2 red onion, thinly sliced
1/4 cup finely chopped peanuts |
|
DIRECTIONS
- Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
- Whisk the mustard together with lime juice, cilantro, and garlic in a large bowl. Slowly whisk in oil. Mix in salt and black pepper.
- Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.
|
|
|
|
|
|
|
|
|
|
|
“It’s another kind of potato salad with a little bit sweet taste that savors the flavor.”
|
|
INGREDIENTS
6 medium red potatoes
4 hard-cooked eggs, diced
2 celery ribs, finely chopped
1 small onion, finely chopped
1 teaspoon salt
1 teaspoon celery seed
6 tablespoons sugar
1/2 teaspoon cornstarch
1/2 teaspoon ground mustard
1/4 cup heavy whipping cream
1 egg, beaten
2 tablespoons white vinegar
1/2 cup mayonnaise
4 1/2 teaspoons butter |
|
DIRECTIONS
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. drain. When cool enough to handle, peel and cube potatoes. Place in a large bowl. Add the hard-cooked eggs, celery, and onion, salt and celery seed; set aside.
- Combine the sugar, cornstarch and mustard in a small saucepan. Stir in cream, egg and vinegar until smooth. Cook and stir over medium heat until mixture coats the back of a metal spoon. Cook and stir 1-2 minutes longer or until thickened.
- Remove from the heat; let stand for 20 minutes. Whisk in mayonnaise and butter until smooth. Cool slightly. Pour over potato mixture; mix well. Cover and refrigerate for at least 6 hours.
|
|
|
|
|
|
|
|
|
|
|
“It has the variation of ingredients. It’s fantastic and yummy!”
|
|
INGREDIENTS
2 1/2 pounds red potatoes, cubed
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar
1/2 bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits |
|
DIRECTIONS
- Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- Mix the sour cream together with mayonnaise, sugar, half of the onions, and half of the cheese in a large bowl. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.
|
|
|
|
|
|
|
|
|
|
|
“These combination promises a great quality. Perfect!”
|
|
INGREDIENTS
1 1/2 pounds red potatoes, cubed
1 celery rib, chopped
1/4 cup chopped sweet red pepper
1 medium carrot, shredded
1 green onion, chopped
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat plain yogurt
1 tablespoon sweet pickle relish
3/4 teaspoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon dill weed
Lettuce Leaves |
|
DIRECTIONS
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool; place in a bowl. Add the celery, red pepper, carrot and onion.
- In a small bowl, combine the mayonnaise, yogurt, pickle relish, mustard, salt, lemon-pepper and dill; pour over vegetables and toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.
|
|
|
|
|
|
|
|
|
|
|
“This is a healthy supplement, so palatable and nutritious!”
|
|
INGREDIENTS
2 medium red potatoes, cooked and cubed
2 tablespoons mayonnaise
1 tablespoon dill pickle relish
1 tablespoon diced pimientos
1/2 teaspoon celery seed
1/2 teaspoon dill weed
1/4 teaspoon salt
1 medium cucumber, sliced
2 tablespoons toasted, chopped pecans |
|
DIRECTIONS
|
|
|
|
|
|
|
