#potato salad
06.26.2020
ANOTHER request lunch. Wow! Three in one month but this time it wasn’t karaage. This time we had steak and onion and potato salad! Very unique. Though egg drop soup and wakame seaweed rice made a repeat appearance. This time a blueberry crepe instead of a chocolate one. Overall, really good.
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This is delicious! A delicious mashed potato with lots of meat and mayonnaise to make a salad. Delicious potatoes are caught in spring. Potatoes are rich in vitamin C. delicious. Ingredients, recipes 400 g of potato 2 eggs Salt and pepper 150g minced meat bacon 3 hams Cucumber 1 tsp apple vinegar. 2-4 tablespoons of mayonnaise chervil Boil the potatoes. Cook potatoes while they are hot. Bacon is cut into small pieces. Boil the potatoes for about 30 minutes until soft.
春は美味しいジャガイモが獲れますね。 ビタミンCが豊富だそうです♪ ミート・ポテトサラダは聞いたことがないなぁ〜とやってみたんですが、めっちゃ美味しい♪ 材料、レシピ ジャガイモ 約４００g たまご２個 塩、胡椒 ひき肉１５０g ベーコン ハム3枚 きゅうり りんご酢 小さじ１杯。 マヨネーズ大匙２〜４ チャービル ジャガイモは皮を剥かず塩茹でする。 ジャガイモは熱いうちに調理する。 ベーコンは小さく角切り、炒めて最後にのせる。 ジャガイモは柔らかくなるまで約３０分煮る。
GARLICKY POTATO SALAD WITH TOMATOES AND BASIL
I love this potato salad, even though I’ve messed it up half of the times I’ve made it. The trick is to pay very, very close attention to your potatoes as they cook – if you overcook them, the dish won’t come together and instead you’ll have mashed potatoes. I always get distracted and forget the potatoes, so don’t do what I do. Donate 10 minutes of your day to fully paying attention! The potatoes should be warm, or even cooled, when you add the dressing. If your final dish seems a little dry, add more mayonnaise.
Ingredients:
- 2 pounds russet potatoes (3 to 4 medium), peeled and cut into ¾-inch cubes
- Table salt
- 2 tablespoons distilled white vinegar
- 1 medium rib celery, chopped fine (about ½ cup)
- 2 tablespoons minced red onion
- ½ cup mayonnaise
- 1 medium clove garlic, minced or pressed through garlic press
- 2 tablespoons fresh parsley leaves, minced
- ¼ teaspoon ground black pepper
- 2 large hard-cooked eggs, peeled and cut into ¼-inch cubes
- ½ cup coarsely chopped fresh basil leaf
- ½ pint cherry tomatoes, halved (about 1 cup)
Directions:
- Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
- Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.
- Meanwhile, in small bowl, stir together celery, onion, mayonnaise, garlic, parsley, pepper, and ½ teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour. Just before serving, add basil and tomatoes; serve. (Potato salad can be covered and refrigerated for up to 1 day.)
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Fourth of July buffet at Terrine (LA)
We went here with no idea it would be a buffet - what a pleasant surprise considering we were way past starving. Everything was amazing. I don’t think I’ve ever enjoyed a buffet so much. My favourites were the potato salad and mac n cheese. So rich, flavourful but not overwhelming.
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Potato Salad. Red potatoes, onion, garlic, spinach, cilantro, dill, sea salt, hot paprika, olive oil, roasted garlic rice vinegar, just mayo mayo, deli mustard.
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(viaSmoky Potato Salad | Homemade Food Junkie) Creamy Smoky Potato Salad. Filling, flavorful deliciousness with just a hint of smoke from one of my favorite seasonings.
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