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Farmer’s Market Roasted Potato Salad


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Farmer’s Market Roasted Potato Salad

Ingredients

§ 2 pounds assorted fingerling or baby potatoes, cut into 1/2-inch pieces

§ 2 tablespoons extra virgin olive oil

§ 1/2 teaspoon salt, divided

§ 1/4 teaspoon freshly ground black pepper, divided

§ 2 cups baby arugula or spinach

§ 1/2 cup good quality mayonnaise

§ 4 Vlasic® Farmer’s Garden® Kosher Dill Spears, chopped PLUS 2 tablespoons brine and 1/4 cup vegetables from jar

§ 1/4 cup finely chopped shallot or red onion

§ 2 tablespoons finely chopped parsley

Preparation

1. Preheat oven to 425°F. Toss potatoes with olive oil and place in shallow roasting pan. Season with half the salt and pepper. Roast 30 minutes or until fork tender.

2. Place hot potatoes on top of arugula in large bowl; let stand.

3. Meanwhile, blend mayonnaise, pickles, shallot, parsley, remaining salt and pepper in medium bowl. Add to potatoes and toss to coat. Chop vegetables from jar and sprinkle on top.

4. Serve warm or refrigerate covered until ready to serve.

Serves

8 servings

SOURCE:

Farmer’s Garden by Vlasic

http://www.farmersgardenvlasic.com/

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Draggingtree

Kartoffelsalat

 

by COURTNEY BOND

JUNE 2014

SERVES 8

6 large red-skinned or Yukon Gold potatoes, unpeeled (about 2 to 2 1/2pounds)

6 slices of bacon

1 medium sweet onion, thinly sliced

2 tablespoons flour

1 1/2 tablespoons sugar

1 1/2 teaspoons salt

1/2 teaspoon celery seed

coarse ground pepper to taste

3/4 cup water

1/2 cup apple cider or white-wine vinegar

chopped chives, for garnish (optional)

 

In enough boiling salted water to cover them, cook potatoes until tender, about 25 to 30 minutes. Drain, peel, and slice (or cut into chunks, if you’re a tuber cuber) and set aside.

Meanwhile, fry bacon until crisp, then remove from pan (reserve bacon grease) and crumble. Add bacon to
the potatoes.

 

Sauté onion in bacon grease until golden, then add flour, sugar, salt, celery seed, and pepper to the pan. Combine water and vinegar and add slowly to the pan. Continue cooking, stirring occasionally, until liquid boils. Boil for one minute, then pour over potatoes. Mix gently and garnish with chives. Serve warm.

Scissors-32x32.png

http://www.texasmonthly.com/story/german-potato-salad

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