Country Cottage Potato Salad Food

COUNTRY POTATO SALAD

Steps:

• In a large salad bowl, combine the first 11 ingredients. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours.

COTTAGE POTATOES

Steps:

• Boil potatoes.
• Peel and grate potatoes.
• Preheat oven to 350 degrees.
• Grease a 9x13 inch pan.
• Layer ingredients in this order.
• 1/2 of grated potates.
• 1 cup sour cream.
• 1 cup cheddar cheese.
• 1/4 teaspoon salt.
• 1/4 teaspoon pepper.
• Repeat layers once more.
• Drizzle 1/4 cup margarine over top.
• Bake at 350 degrees for 45 minute.
• or until hot.

COTTAGE POTATOES

Steps:

• Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook for 5-7 minutes or until tender; drain. In a bowl, combine the cheese, onion, green pepper, pimientos, bread, 2 tablespoons parsley and salt. , In a greased shallow 4-qt. baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornflake crumbs. , Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley.

COUNTRY COTTAGE POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. When potatoes are cool enough to handle, slice about 1/4 inch thick; refrigerate until cool.
• Spread about 1/2 cup of mayonnaise on the bottom and up the sides of a large salad bowl. Place half the potato slices into the salad bowl in a layer. Generously season with salt and black pepper. Sprinkle half the green onions over the potatoes; layer half the cottage cheese and half of the remaining mayonnaise. Repeat layers and end with mayonnaise; spread the mayonnaise over the salad to seal in the layers.
• Sprinkle black pepper over the top of the salad, and cover with plastic wrap; refrigerate overnight. Toss well before serving.

COUNTRY SALAD (LIDIA BASTIANICH)

Steps:

• Fill a pot or saucepan with 3 quarts water, and heat it to boiling.
• Tear off any tough leaves at the base of the cauliflower and cut out the core; break or cut the large branches in to small florets, drop them into the boiling water, and cook until tender, about 5 minutes.
• Lift from water, and drain well in a colander; when cool, put the florets in a large bowl.
• As soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes; cook them at a gentle boil just until a knife blade pierces the center easily--don't let them get mushy.
• Drain and briefly cool the potatoes; peel them while still warm, cut into 1/4-inch dice, and put them in the serving bowl with the cauliflower.
• Peel and core the apples; cut into 1/4-inch dice, and add to the salad bowl.
• Trim the radishes, quarter them in wedges, and drop into the bowl along with the diced onion, cubes of Asiago, and toasted walnuts.
• Sprinkle the salt over the salad pieces and toss; drizzle the olive oil and vinegar over the salad and toss; sprinkle on the parsley and toss once more, and serve.

COUNTRY COTTAGE POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. When potatoes are cool enough to handle, slice about 1/4 inch thick; refrigerate until cool.
• Spread about 1/2 cup of mayonnaise on the bottom and up the sides of a large salad bowl. Place half the potato slices into the salad bowl in a layer. Generously season with salt and black pepper. Sprinkle half the green onions over the potatoes; layer half the cottage cheese and half of the remaining mayonnaise. Repeat layers and end with mayonnaise; spread the mayonnaise over the salad to seal in the layers.
• Sprinkle black pepper over the top of the salad, and cover with plastic wrap; refrigerate overnight. Toss well before serving.