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
hen place 6 slices of potato to cover fish.
Heat
s helpful.)
3. Boil potato slices until *just* cooked. Drain
epper.
Arrange half the red potato slices in a greased 9
Heat the olive oil in a skillet over medium heat. Stir in the red bell pepper, red onion, and garlic, and cook 5 minutes, until tender. Mix in tomatoes, beans, potato, vegetable stock, water, Worcestershire sauce, and oregano. Bring to a boil, reduce heat to low, and simmer 30 minutes, until potato is tender.
Stir macaroni into the stew, and continue cooking 8 to 10 minutes, until al dente. Top with Cheddar cheese to serve.
-inch cubes and the red potato slightly smaller (1-inch cubes
Preheat oven to 350 degrees.
In a large bowl combine potato wedges and 2 tbsp olive oil, toss to coat.
Place potatoes on a large sheet pan.
Bake for 20 minutes, turning each wedge over after 10 minutes.
Heat a large skillet over medium high heat.
Add 2 tbsp olive oil to coat bottom of skillet.
Add sausage slices.
Cook on each side for 5 minutes.
Drain on paper towels.
Remove potatoes from oven and place on serving dishes.
Top with grated cheese and scallions.
Combine beef broth, water, potato, garlic, onion, and red chile pepper in a
Toss potatoes with oil, half of the salt, and half the pepper. Place in a greased baking pan and bake at 400 for 30 minutes or until tender.
To make the dressing, beat cream cheese and sour cream until smooth. Stir in the chilies,paprika, garlic poweder, and remaining salt and pepper.
In a big bowl, combine corn, onion, red pepper, and potatoes. Add 1 cup dressing and cilantro, toss to coat. There will be dressing left over.
Boil potatoes until done but not mushy.
Before potatoes are done add green beans to potato pot until blanched.
Drain For Dressing combine all ingredients and let sit.
The longer you let the ingredients for the dressing sit the better the taste.
Just before serving combine dressing with warm potatoes and beans and serve.
In a large pot, cook potatoes with skins on until tender. Cool.
Cut potatoes into bite-sized pieces.
In a large bowl, combine potatoes with celery, bell pepper, onion and bacon.
In a small bowl, combine mayonnaise, sour cream, Dijon mustard, vinegar, salt and pepper.
Pour mayo mixture over potato mixture. Toss gently to mix.
Add tomato and toss gently.
Cover and refrigerate to chill.
nch rim around each potato. Set reserved potato aside.
In a
or 20 minute.
dice red onion.
cut hot pepper
inutes. Drain. Combine potatoes, lentils, red bell pepper, and green onions
inely chop your pickle, celery, red onion and bell pepper, then
live oil. Add the red wine vinegar, minced red onion, diced bell
Place potatoes in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil; cook potatoes 6 minutes or until almost tender.
Add beans; cook 4 minutes or until beans are crisp-tender and potatoes are tender. Drain; rinse with cold water. Drain.
Place potato mixture in a large bowl. Add tomatoes and next 5 ingredients (through tuna); toss.
Drizzle potato mixture with oil and vinegar; toss to coat. Arrange 1 cup lettuce on each of 5 plates; divided potato mixture evenly among plates.
br>1/4 medium-sized red onion, finely diced.
12
Boil potatoes, covered in water, until almost done, about 6 minutes.
Add haricots vert, cook an additional 4 minutes, then drain; rinse under cold water and drain again.
Place potatoes and beans in a large bowl, add tomatoes, shallots, salt, paprika, cayenne, and tuna.
Drizzle salad with vinegar and oil; toss.
Arrange lettuce on 5 serving plates, divide potato and tuna salad on top.