Nye Kartofler Og Ærte Salat Pea And New Potato Salad Food

POTATO SALAD WITH PEAS

Steps:

• Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.

NEW POTATO SALAD

Steps:

• Rinse the potatoes and boil in their skins until just tender.
• Drain, then turn on to a clean tea towel to dry.
• When they're cool enough to handle, peel off their skins and slice thickly.
• To make the dressing: combine the oil and vinegar and season.
• Add the onion and chives.
• Gently stir the dressing into the potatoes and marinate for at least 1 hour.
• Blend the mayonnaise with the yoghurt and mustard.
• Add to the cold potato salad and carefully mix in, then turn into a serving bowl.
• This salad will keep for at least 24 hours in the refrigerator and even seems to improve in flavour.

KARTOFLER (DANISH-STYLE POTATOES)

Steps:

• Boil potatoes. Cool, peel and slice 1/4-inch thick. Set aside.
• Melt butter in frying pan. Add onions and sauté for 5 minutes, stirring occasionally. Add potatoes. Sauté for 5 minutes or as long as needed, turning potatoes to brown both sides.
• Add remaining ingredients. Cook for 5 minutes longer.

SALAT

Steps:

• Boil the potato and carrot in the skins, remove from heat when fork-tender and cool and peel.
• Cut potato, carrot, cucumber, eggs, beef, and onion into small cubes.
• Chop garlic fine or make a paste on your cutting board with the side of your chef knife blade by smacking it.
• Mix vegetables and all else together.
• Add peas and olives. Stir together with the mayonnaise.

ROASTED RED (NEW) POTATO SALAD

Steps:

• Heat oven to 400°F.
• Scrub, but don't peel the potatoes.
• Mix olive oil and garlic powder.
• Put potatoes in a glass baking dish, and drizzle oil/garlic over them, stirring to coat potatoes thoroughly.
• Bake about 25 minutes, or until just fork tender.
• Don't overcook!
• Remove to a dish or rack to cool.
• Add the dressing when they're warm, but not hot.
• For dressing: Add sugar to vinegar; stir to dissolve.
• Add sour cream and celery seed, and stir until smooth.
• Stir in scallions and parsley.
• Cut potatoes into bite-size pieces (about 8ths).
• Carefully stir in potatoes.
• Chill at least one hour.

BAKED POTATO SALAD

Steps:

• Mix together all except bacon and season with salt and pepper.
• Put in buttered baking dish, 9x13 size.
• Top with raw bacon sprinkled over all.
• Bake 1 hour at 325 degees.