118071 greek lamb and potato salad Recipes

lamb skewers, rosemary sprigs, minced garlic, chopped fresh thyme, extra virgin olive oil, sherry vinegar, sea salt, ground white pepper, lamb tenderloin , cut into 2-inch pieces, salsa verde, fresh lemon juice, extra virgin olive oil, greek yogurt, crushed garlic clove, sea salt, chopped fresh mint, chopped fresh oregano, chopped fresh parsley, capers, anchovy filet

lamb shoulder, olive oil, garlic cloves, minced, lemon juice, oregano, rosemary, nutmeg

potatoes , cut into 1/4 inch slices, sun-dried tomato, snipped into small pieces, cucumber, peeled,seeded,and sliced, sliced red onion, crumbled feta cheese, pitted kalamata olive, extra virgin olive oil, lemon juice, garlic, sliced, chopped fresh oregano, salt, pepper

potatoes, peeled, diced, all purpose greek seasoning, extra virgin olive oil

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.

potato, olive oil, lemon , juice and grated zest, water, garlic, peeled, bay leaves, rosemary sprigs, fresh thyme, chopped, dried oregano, sugar, salt & pepper, parsley, chopped

potatoes, cut in half, olive oil, fresh lemon juice, tablespoosn fresh minced garlic (or to taste), dried oregano, salt (i use seasoned ), fresh ground black pepper, chicken broth , undiluited, kalamata olive, pitted (or to taste), chopped fresh parsley (optional and to taste)

potatoes, tomatoes, onion, thinly sliced, cumin, cinnamon, olive oil, salt and pepper (to season), water

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

potatoes, hard-boiled eggs, chopped, salad oil, low-fat plain yogurt (or light sour cream), vinegar, sliced green onion (whole thing), salt, chopped dill weed, pepper, diced celery, onion powder, garlic powder, light mayonnaise

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

potatoes cut into 1/4 slices, dried tomato halves, lemon dressing, olive oil, water, lemon juice, garlic clove pressed, chopped fresh oregano, salt, freshly ground black pepper, sliced seedless cucumbers, sliced red onion, crumbled feta cheese, greek olives

salad oil, good wine vinegar or mixture of vinegar & lemon juice, dry mustard, fresh ground pepper, diced hot cooked potatoes, diced cooked or canned beets, bermuda onion, finely sliced, before serving add, chopped capers, chopped dill pickle, ripe olives cut in lg . pieces from pit, the following, green peas, cooked, green beans, diced, flaked canned tuna or salmon, anchovies, green or black olives, parsley sprigs.

lamb shanks , frenched, flour, oil, onions, thickly sliced, garlic cloves, thinly sliced, white wine, chicken stock, grated lemon rind, marinated artichoke hearts, pitted kalamata olive, fresh oregano, chopped, salt and pepper

lamb shoulder, diced, onions, sliced, dried oregano, ground cinnamon, cinnamon sticks, broken in half, olive oil, chopped tomatoes, hot chicken or 500 ml vegetable stock, orzo pasta, freshly grated parmesan cheese, to serve

potatoes , peeled, cut into large wedges, garlic cloves , minced, olive oil, water, oregano, lemon , juice of, sea salt to taste, fresh coarse ground black pepper to taste

potatoes, cooked, peeled, and mashed (about 2 1/2 cups), butter or margarine, melted, egg, beaten, romano cheese, salt, pepper, all-purpose flour, vegetable oil

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.