PATRIOTIC POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 10 to 12 servings
Number Of Ingredients 0
Steps:
- Put 1 pound each chopped blue potatoes and white potatoes and 1/2 pound chopped red potatoes in a large pot. Cover with cold water; add 2 tablespoons white wine vinegargarlic and a pinch of salt. Bring to a boil, then simmer until the potatoes are tender, about 15 minutes. Drain and cool slightly (discard the garlic). Toss with 1 1/2 cups halved cherry tomatoes, 1/3 cup torn basil and 2 tablespoons each chopped scallions and parsley. Dress with 1/4 cup olive oil, 2 more tablespoons vinegar, and salt and pepper.
UNITED TATES OF AMERICA
Provided by Food Network Kitchen
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven and put a baking sheet on the rack. Preheat the oven to 450 degrees F for at least 10 minutes. Halve the potatoes lengthwise and toss them with the olive oil in a large bowl. Carefully remove the baking sheet from the oven. Using tongs, arrange the potatoes cut-side down on the hot baking sheet. Sprinkle with the thyme, celery leaves, bell pepper strips, half of the lemon juice and 2 teaspoons salt. Roast until the potatoes are tender and golden, 25 to 35 minutes.
- Meanwhile, combine the sliced celery and scallions in a small bowl. Whisk the mayonnaise, hot sauce and the remaining lemon juice in another small bowl.
- Use a spatula to carefully transfer the potatoes to a cutting board. Cut each potato into 2 or 3 pieces. Arrange the potatoes by color on a platter and top with the red peppers and the celery-scallion mixture. Serve with the spicy mayonnaise.
PATRIOTIC POTATO SALAD
From "The Silver Palate Good Times Cookbook", this potato salad has been declared the absolute favorite of many guests I have served it to; it's one of my favorites too. Preparation time does not include time needed to chill salad.
Provided by rochsann
Categories Low Protein
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil potatoes until tender; drain, and cool.
- Combine eggs, potatoes, carrot, and green onions in a large bowl.
- Add dill, parsley, caraway, salt, and pepper; gently toss to combine.
- Mix sour cream and mayonnaise and gently fold into the potato mixture.
- Refrigerate salad at least four hours before serving to allow flavors to blend.
Nutrition Facts : Calories 412.3, Fat 16.4, SaturatedFat 5.2, Cholesterol 174.2, Sodium 384.5, Carbohydrate 55.5, Fiber 5.8, Sugar 5.3, Protein 11.6
PATRIOTIC POTATOES WITH MUSTARD SAUCE
Show your true spirit with a bowl of red, white and blue potatoes dressed with bacon and sour cream. They're tops in my hit parade of patriotic dishes. -Julie Murphy, Peachtree City, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 425°. Toss together first 8 ingredients. Transfer to a large cast-iron skillet or shallow roasting pan. Roast until tender, 30-35 minutes, stirring occasionally., Mix sauce ingredients. Serve with potatoes.
Nutrition Facts : Calories 300 calories, Fat 19g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 402mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
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