old potatoes for this particular recipe -- use Russets or Red
s they are cut. Cover with water to one inch above
Whisk together vinegar, mustard and cream. Set aside.
Boil, steam or microwave potatoes until tender. Drain then toss with olive oil.
Preheat a grill pan or grill over medium-high heat. Cook potatoes, garlic and artichoke hearts until potatoes are browned. Transfer to a serving bowl and toss with parsley. Season.
Serve salad drizzled with creamy mustard dressing.
ently to combine. Drizzle potato mixture with enough dressing to coat potatoes
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
hicken, garlic, chili pepper, breadcrumbs, egg, basil, tomato and nuts in
large saucepan and cover with cold water. Bring to a
he heat. Season the salmon with salt and pepper and place
00b0F. Line a roasting pan with parchment paper.
Combine honey
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
ust to blend. Season dressing with salt and pepper.
Prepare
ieces and place in large salad bowl.
Add chiffonade of
gently place eggs and fill with water to 1-inch above
large pot and cover with salted water; bring to a
ut into 1-inch chunks, with the broth and, if necessary
heese.
Sprinkle the mixture with sea salt.
In a
entacles top to tail. Season with salt and cracked pepper. Tightly
aking sheet with baking paper.
To make the sweet potato salad, combine
large pot and cover with salted water; bring to a
Open bun and spread each side with mayonnaise. Place lettuce leaves and tomato slices on bottom half of bun. Scoop potato salad onto tomato, and gently spread toward edges of bun. Cover with top of bun.