Bring a large pot of water to a boil.
Drop in the new potatoes and reduce to low.
Cover and cook for 20 min, or until potatoes are done.
Dice potatoes into a lg bowl (I don't peel them).
Add onion.
Mix all remaining ingredients in sm bowl.
Pour over the potatoes and mix well.
Best if refrigerated for 1-2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes in a large saucepan over medium heat, and cover with water. Bring to a boil, and cook 10 minutes, or until tender; drain.
Place cooked potatoes on an ungreased cookie sheet with the cut side up. Spread a spoonful of dressing on the top of each potato half. Sprinkle with cheese, and lightly dust with pepper.
Bake in the preheated oven for 5 minutes, or until cheese is melted.
ater to a boil. Add red potatoes, and cook until tender
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.
To prepare dressing, combine parsley, red wine vinegar, lemon juice, dijon
Take new red potatoes (small) and cut into 4 or 6 pieces or wedges.
Wash potatoes first and do not peel.
Roll potato pieces in equal amounts of seasoned salt and seasoned pepper.
Take a slice of bacon and cut in half, then cut each half again lengthwise (4 pieces).
Wrap bacon around potato and place on baking sheet. You do not need to use a toothpick to hold bacon on the potato. Bake in 375\u00b0 oven for about 25 to 30 minutes.
Check time for doneness.
Cook potatoes in boiling salted water for 12 mins, or until tender. Drain and rinse with cool water.
Once cool, combine potatoes with remaining ingredients and toss to combine. Season.
or 20 minute.
dice red onion.
cut hot pepper
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet still firm, about 15 minutes. Drain and refrigerate until cool, at least 30 minutes.
Peel and chop cooled potatoes; mix with eggs and onions in a large bowl. Add mayonnaise, milk, mustard, salt, and pepper to potato mixture; stir until evenly coated. Chill salad for 1 hour before serving.
Combine all dressing ingredients in a small bowl and whisk until well combined.
Gently boil new potatoes in a saucepan until potatoes are tender. Drain and set aside.
Steam green beans in a steamer basket until tender.
Drain under cold water to stop cooking. Set aside.
Cut warm potatoes into quarters and add all vegetables and potatoes to a medium bowl.
Pour all the dressing over the potatoes and vegetables and mix gently to combine.
Add salt and pepper to taste and serve this salad warm or room temperature.
ENJOY!
eserved clam juice, broth and potato to pan.
Bring to
Cook potatoes.
I leave the peeling on to add color to my dish.
Drain potatoes and cool completely.
Cut potatoes into small 1-inch chunks.
Add green onions and bacon.
Toss with enough Ranch dressing to cover potato mixture.
Serve immediately.
o large bowl.
With potato masher, smash potatoes together with
ix balsamic vinaigrette, chopped bacon, red pepper, red onion, salt, and black
Serves 4 to 6. Takes 30 minutes to prepare.
Quarter potatoes and boil in salted water 8 to 10 minutes until tender but still firm.
Chop bacon and saute until crisp.
Remove bacon and saute scallions in fat.
When potatoes are done, drain them and put into large bowl.
While hot, pour over them the vinegars, olive oil, salt, pepper and scallions.
Toss to coat.
Add red onion and parsley; toss again.
Add bacon.
Clean potatoes.
Wash well and cut one strip of peel off around middle of potato.
Put in hot oil and cook until brown. Salt to taste.
br>Serve as a cold potato salad, stirring in a small
Wash potatoes.
Rub with small amount of oil.
Bake in 350\u00b0 oven for 30 to 40 minutes.
Cool.
Make hole in top of potato with a sharp knife.
Remove top and insides, leaving a lining of potato. Fill with sour cream, minced onion and salt.
An hour or ahead of serving, put tiny bit of caviar on top.
Refrigerate.
ith romaine leaves and spoon potato salad onto lettuce.
Sprinkle
Remove a spiral of skin from each potato with a small, sharp knife.
Cook the potatoes in 4 quarts of salted boiling water until just tender, 20-30 minutes.
Drain Combine the grated lemon rind, capers, garlic, mint, and salt in a bowl.
In a large skillet, heat the oil.
Add the potatoes and saute them until they are golden brown.
Add the lemon juice and lemon rind mixture, and toss well.
Season with the pepper.