Unique Potato Salad Roll Up Via Susiequsie Food

UNIQUE POTATO SALAD ROLL-UP (VIA SUSIEQUSIE)

Steps:

• Peel, boil, drain and mash potatoes. DO NOT ADD ANY LIQUID!
• Combine potatoes with 1/3 cup mayonnaise, salt and paprika.
• Stir in celery, hard boiled eggs and onion.
• Refrigerate until well-chilled.
• On waxed paper, pat potato mixture into a 12 X 9" rectangle.
• Combine cottage cheese, 2 Tablespoons mayonnaise, and green pepper.
• Spread cottage cheese mixture over potato rectangle to within 1" of edges.
• Using wax paper as your guide, gently roll up (starting from the short side)and chill.
• Garnish with parsley and egg slices.
• Sprinkle with paprika if desired.
• NOTE: I thought assembly might be a greater challenge than stated, so when I made this recipe here is what I did:
• I used parchment paper brushed lightly with olive oil using my pastry brush. Then I wiped it to a very thin film using paper towel, folded the parchment paper several times on the edge where I intended to begin the roll, so I would be able to firmly manage the roll. I spread the potato mixture on the paper, chilled it in my freezer for 15 minutes and rolled it up with no problem.

ROSEMARY ORANGE POTATO SALAD

Steps:

• To make the dressing: mix together all the dressing ingredients in a mixing bowl; let stand for 1 hour or refrigerate for up to 4 days (to allow the flavors to blend).
• To make the salad: Add potato cubes to a large mixing bowl; sprinkle with the vinegar.
• Season to taste with salt and pepper; let potatoes cool to room temperature.
• Add the dressing to the cooled potatoes; toss gently to mix thoroughly.
• Cover and refrigerate until well chilled.
• Garnish with rosemary sprigs.

NEXT LEVEL POTATO SALAD

Steps:

• Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.
• While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.
• Meanwhile, mix the mayonnaise, soured cream, lemon juice and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.

ASIAN SALAD DRESSING VIA SUSIEQUSIE

Steps:

• Heat oil over med heat in a sml pan. Add garlic + ginger & cook 1 minute.
• Stir chicken broth, rice vinegar, soy sauce, sugar (or Splenda), salt & cornstarch together in a sml bowl.
• Add to the pan & heat till mixture thickens slightly. Remove from heat & chill.
• Serving Suggestions: Serve over salad greens, steamed oriental veggies or use as a marinade for meat or seafood in oriental dishes as desired.

UNIQUE POTATO SALAD

Steps:

• Cook Potatoes in a largge pot of boiling Salted water until jus tender. (Most people let Potatoes boil to long. Remember, they keep cooking after you stop) approximately 10 minutes.
• Drain: transfer back to the large pot.
• Drizzle the pickle juices over potatoes and toss gently. Let cool to room temperature (important).
• Whisk Mayo, Buttermilk, mustard, sugar, and Black pepper in medium bowl to blend.
• Pour over potatoes.
• Add Hard Boiled eggs/chopped, onion/chopped, celery/chopped, and pickles/sliced thinly.
• Toss gently to blend.
• Season to taste with salt.
• Can be made 8 hours ahead.
• CHILL.
• Bring to room temp to serve.
• 6/8 servings
• Bon Appetie 2002.

BRANDIED PEACHES & YAMS

Steps:

• Drain peaches & arrange halves in a baking dish w/cut side up (To make more secure, cut a thin slice from the bottom).
• Cream canned sweet potatoes & butter.
• Add brown sugar, orange peel, salt & brandy (If needed, use reserved peach syrup to get a smooth consistency).
• Spoon mixture into peach halves.
• sprinkle w/chopped nuts + brown sugar
• bake at 350°F (uncovered) for 15-20 minutes.