162520 roasted potato salad cranberry chipotle dressing Recipes

sweet potatoes, jellied cranberry sauce or 1 cup whole berry cranberry sauce, fresh orange juice, brown sugar, orange rind, cinnamon, butter, cranberries, nutmeg

potatoes, low-fat mayonnaise, fat free ranch dressing, onion, chopped, stalk celery, green bell pepper, chopped, salt and pepper to taste

potatoes, cubed and cooked, red wine vinegar, garlic powder, dried onion flakes, miracle whip light, dried parsley, salt

potatoes, boiled and cooled, eggs, boiled,peeled and cooled, sweet pickle , cut into cubes, italian dressing, mayonnaise, salt and pepper

potatoes, sweet onion, celery ribs, dill pickles, cucumber, tomatoes, hard-boiled eggs, carrot, mayonnaise, ranch dressing, pickle juice, yellow mustard, salt and pepper

potatoes ., hard boiled eggs ., celery stalks with leaves chopped ., parsley chopped ., big onion chopped ., spring onion thinly sliced ( green and white )., garlic pressed ., little leek cut in 4 in the lenght , then chopped., green bell pepper chopped ., heavy cream ( low fat preferable )., mayonnaise ( low fat preferable)., mustard ., lemon juice ., dill chopped ., salt and pepper to taste., drops tabasco (optionnal)., paprika .

partially cooked diced red potatoes, chopped watercress, coleslaw dressing, dijon mustard, dill-pickle relish

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.

olive oil, balsamic vinegar, honey, paprika, garlic, minced, salt and ground black pepper to taste, baby yukon gold potatoes, quartered, cremini mushrooms, quartered, sweet onion, chopped, bacon, green onions, sliced (optional), chopped fresh parsley (optional), balsamic vinegar

potatoes such as fingerling, red , or yellow-fleshed, scallions , white parts halved lengthwise and remainder reserved for another use, fresh rosemary sprigs, plus 1/2 tsp chopped, olive oil, salt, black pepper, okra, shelled fresh fava beans (2 1/2 lb in pods) or shelled fresh or frozen edamame (soybeans; 1 1/2 lb in pods if fresh), fresh corn (from 1 to 2 ears ), fresh lemon juice, chopped shallot

unpeeled red potatoes, diced into 1/2 inch cubes, whole medium. red onion, thinly sliced, canola oil, roasted fresh corn, diced celery, garlic powder, olive oil, apple cider vinegar, sliced fresh basil

red potatoes, diced, mayonnaise, ranch dressing, dijon mustard, fresh basil, pancetta (or substitute bacon, but it s not as good), your favorite cheese (cubed ), stalks celery (thinly sliced ), red pepper (chopped ), salt and pepper

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

red potatoes, sour cream, ranch dressing, crumbled (cooked) bacon, chopped green onion, grated cheddar cheese, slightly crushed corn flakes, melted butter or margarine

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

potatoes (red or white ), zesty italian dressing, onions, chopped, stalks of celery chopped fine, celery seed, salt and pepper to taste, sour cream, mayonnaise, dozen eggs cooked and peeled (chop up all but 3)

red potatoes, quartered (about 1 3/4 lb), shallots, quartered, olive oil, beef tenderloin steaks (3/4 inch thick ), chopped shallots, dry white wine, white wine vinegar, water, chopped fresh tarragon, creamy-mustard mayonnaise blend (such as dijonnaise), chopped fresh chives

boiling potatoes, cut into wedges, garlic clove, finely chopped, olive oil, shallot, finely chopped, sherry vinegar or red-wine vinegar, dijon mustard, kosher salt, mixed greens such as frisee (french curly endive), mizuna, baby spinach, and mesclun, coarse stems discarded, tomatoes , halved horizontally, seeded, and cut into thin wedges, grated parmigiano reggiano