Draggingtree Posted July 9, 2014 Share Posted July 9, 2014 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/ Link to comment Share on other sites More sharing options...
Draggingtree Posted July 9, 2014 Author Share Posted July 9, 2014 Kartoffelsalat by COURTNEY BOND JUNE 2014 SERVES 86 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. http://www.texasmonthly.com/story/german-potato-salad 1 Link to comment Share on other sites More sharing options...
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