Veronicas Potato Salad Food
VERONICA'S POTATO SALAD
Provided by Giada De Laurentiis
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Boil the potatoes whole until tender, about 10 minutes. Drain and cool to room temperature. Peel and cut potatoes into bite-size pieces, discarding potato skins.
- Put the hot dogs into a hot grill pan and cook until golden brown, about 10 minutes. Cool the hot dogs to room temperature, then cut them crosswise into bite-size pieces.
- Toss the potatoes, parsley, basil, and olive oil in a large bowl. Season the potato salad with salt and pepper, to taste. Add the hot dogs to the salad and toss. Season to taste, adding additional olive oil if the salad seems too dry. Serve the salad at room temperature.
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
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