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March 2019

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Country Potato Salad Recipe

Country Potato Salad recipe and other salad recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Country Potato Salad recipe  PDF


1 tb Coarse (kosher) salt
2 lb Yellow finn potatoes OR
2 lb New potatoes
1/4 c E tra virgin olive oil
1 1/2 tb White wine vinegar
1/2 ts Salt
1/4 ts Finely ground black pepper
1 c Diced celery
1/2 c Diced red onions
3/4 c Diced dill pickles
1/4 c Diced black olives
1 c Mayonnaise
1/4 ts Cayenne pepper
3 ea Hard cooked eggs
1 Fresh watercress garnish OR
1 Parsley sprigs garnish
Cut into 1/2 inch cubes Bring a large kettle of water to a boil over high heat. Add coarse salt and potatoes cook until potatoes are nearly tender but still firm in center, about 15 minutes. In large bowl, whisk olive oil, vinegar, salt and pepper. Drain potatoes, and when they are cool enough to handle, cut into 1 inch cubes. Place potatoes in bowl with vinaigrette, toss until coated with mi ture let cool. When potatoes are cool, add celery, onions, pickles and olives toss until thoroughly incorporated. In small bowl, mi mayonnaise with cayenne pepper add to potato mi ture. Toss until all vegetables are coated with mayonnaise. Add eggs to salad and toss gently. Chill 1 to 2 hours before serving. From Farm House Cookbook, by Susan Herrmann Loomis Workman Publishing. Printed in the July 2, 1992 issue of the Los Angeles Daily News.

Country Potato Salad recipe and other salad recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
790 people have voted
Last Reviewed on 2019-03-21



Thursday, Mar 21 2019 Download & Print Country Potato Salad recipe  PDF   Salad recipes RSS   New

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2 1/2 lb Crookneck squash 1/4 c Butter 1 tb Olive oil 1 Onion medium, chopped fine 1/2 c Water chestnuts finely chop 1 ts Salt 1/2 ts Pepper Wash and scrape squash. Slice thinly into a bowl and set aside. In a large skillet, heat butter and olive oil. Add onion and saute until limp. Add the water chestnuts and continue cooking at low heat until chestnuts appear golden. Add sliced squash and seasonings and stir to mi thoroughly with the saute. Cover and cook on low heat 15 to 20 minutes, or until squash is tender. From: Clarita's Cocina ...

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