126413 french potato salad fennel fix Recipes

fennel bulb, sliced, olive oil, butter, king arthur unbleached all-purpose flour, salt, pepper, ground nutmeg, whole milk, shredded gruyere or swiss cheese, potatoes, thinly sliced, soft bread crumbs

fingerling potatoes (or other small waxy potatoes), extra-virgin olive oil (or a little more to taste), scallion (green and white parts - 1/4 inch pieces), onion, chopped, garlic cloves, mashed and coarsely chopped (1 1/2 tsp), white wine, dijon mustard, chives, chopped, fresh basil , tarragon and parsley, coarsely chopped (2 tbsp. combined (or more), kosher salt (or more to taste), fresh cracked black pepper (or more to taste), radicchio, leaves (about 6 from outside of head), hard-boiled egg, coarsely chopped, fresh parsley, chopped

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

bacon slices, red potatoes, cut into 3/4-inch cubes (about 5 cups cubed ), white onion , cut into 1/2-inch-thick strips, potato salad dry rub, potato salad dressing, garnish: chopped fresh parsley

charlotte potatoes (or salad or new potatoes), mayonnaise, olive oil, white wine vinegar, dijon mustard, liquid maggi seasoning sauce (from supermarkets or delicatessen), onion, finely chopped, sweet gherkins, finely chopped (also add 1 tbsp liquid from cucumber gherkin jar), sugar, salt and pepper

white potatoes (or fingerling potatoes), red potato, olive oil, tarragon vinegar, dijon mustard, chives, sugar, salt, pepper

white boiling potatoes, red boiling potatoes, good dry white wine, chicken stock, champagne vinegar (or plain old regular), dijion mustard, kosher salt, ground pepper, good olive oil, minced green onion, use green and white part, minced fresh dill, minced flat-leaf parsley, fresh basil leaves

fennel bulb (sometimes called anise), stalks discarded, bulb cutinto 1/2-inch dice, and feathery leaves reserved for garnish, onion, diced, unsalted butter, russet (baking) potatoes, chicken broth, milk

fingerling potatoes or other small waxy potatoes, extra-virgin olive oil, scallion, green and white parts, chopped onion, garlic, mashed and coarsely chopped (1 1/2 tsp), white wine, dijon-style mustard, chopped chives, more coarsely chopped fresh green or purple basil , fresh tarragon, or parsley, kosher salt , plus more if needed, freshly cracked black pepper (coarse ), plus more if needed, radicchio leaves , about 6, from the outside of the head, hard-boiled eggs, coarsely chopped, chopped fresh parsley

confetti potatoes, white balsamic vinegar, olive oil, aioli , garlic mustard sauce, salt, pepper, garlic powder, scallion, chopped, fresh dill

potatoes, mayonnaise, french dressing, parsley, spring onions (otherwise known as green onions or shallots), salt and pepper

fingerling potatoes or other small waxy potatoes, extra-virgin olive oil, scallion, green and white parts, chopped onion, garlic, mashed and coarsely chopped (1 1/2 tsp), white wine, dijon-style mustard, chopped chives, more coarsely chopped fresh green or purple basil , fresh tarragon, or parsley, kosher salt, plus more , if needed, freshly cracked black pepper (coarse ), plus more if needed, radicchio leaves , about 6, from the outside of the head, hard-boiled eggs, coarsely chopped, chopped fresh parsley

potatoes, sweetcorn, parsley, sprinkle of salt and peper, bottled french dressing, mayonnaise .

red potatoes, minced shallots, white wine vinegar, divided, chopped fresh parsley, olive oil, salt, freshly ground black pepper, sliced radishes, chopped fresh chives

red potatoes (about 1 1/2 lb), extra virgin olive oil, chopped shallots, white wine vinegar, dijon mustard, salt, freshly ground black pepper, chopped fresh parsley, chopped fresh chives, chopped fresh tarragon

baby yukon gold potatoes, frozen whole green beans, olive oil, divided, chopped fresh parsley, dijon mustard, cider vinegar, salt, divided, freshly ground black pepper, skinless, boneless chicken breasts, all-purpose flour, shallot, finely chopped (about 1/2 cup), fresh lemon juice, dried tarragon

loaded baked potato salad, unpeeled red potatoes, cubed, salt, pepper, hard-cooked eggs, chopped, sliced bacon, cooked and crumbled, shredded cheddar cheese, vidalia or sweet onion, chopped, dill pickles, chopped, sour cream, mayonnaise, prepared mustard, place the potatoes in a greased 15x10x1-in. baking pan , sprinkle with salt and pepper. bake, uncovered, at 425 degrees for 40-45 minutes or until tender. cool in pan on a wire rack. in a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. in a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. serve immediately. yield: 20 servings.

favorite potato salad recipe, sweet potatoes, white potatoes