ike Yukon Gold potatoes for this particular recipe -- use Russets or
at so potatoes only simmer for 20 minutes or until
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.
Place sugar, vinegar and water in saucepan and bring to boil. Combine egg, milk-cream mixture, mustard, cornstarch and salt. Add to hot mixture; cook 5 minutes or until thickened.
Cool and use for potato salad.
For the potatoes: Cook potatoes in
arefully to cover them. Season with salt and pepper. Turn the
Cook and use either hot or cold for potato salad.
metimes a vinaigrette and \"Cobb Salad.\" I have had probably 5
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
rlic in foil and roast for 45 mins, until softened
lace in the liquid for 30 mins, with the lid half on
00b0F. Line a roasting pan with parchment paper.
Combine honey
br>Put the garlic along with a sprinkling of salt and
Line 2 baking pans with parchment paper. For the dressing, whisk oil
ust to blend. Season dressing with salt and pepper.
Prepare
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
ieces and place in large salad bowl.
Add chiffonade of
et aside 1/4 cup egg for garnish.
Add remaining eggs
egetables and cheese and toss with cooled, cooked rice. I use