132755 warm broccoli yukon potato salad Recipes

potatoes (your choice,peeled or not ), extra virgin olive oil, rice wine vinegar, dry white wine or 2 tbsp chicken broth, dijon mustard, salt , to taste, ground pepper, red onion, minced, fresh parsley, minced, minced fresh herbs (like tarragon,basil, and oregano) or 1 1/2 tsp dried herbs

potatoes (2 lbs), minced shallots, garlic clove, minced, salt, pepper, cider vinegar, dijon mustard, minced fresh thyme (1 tsp dried ), capers, kalamata olives, pitted, olive oil, arugula, rinsed and stemmed, ricotta salata, crumbled (can substitute romano or parmesan)

potatoes, peeled and cut into 1/2-inch cubes, butter, king arthur unbleached all-purpose flour, salt, dill seed, pepper, milk, mayonnaise, chopped onion, paprika

broccoli florets , cut into 1/2-inch pieces, red onion, chopped, sharp cheddar cheese, shredded, cooked bacon, crumbled, sunflower seeds, dried sweetened cranberries, salad dressing or 1 cup mayonnaise, sugar, red wine vinegar, salt, pepper

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.

broccoli, potato, red, unpeeled, diced, onion, small, chopped, chicken broth, water, low-fat milk (1%), flour, tarragon, thyme, salt, black pepper , fresnly ground, monterey jack cheese, shredded, red bell pepper, minced

potatoes, heads broccoli, soymilk, vegetable oil, white flour, vegetable broth, salt & pepper

warm mushroom & goat cheese salad, ingredient s, olive oil, garlic clove, crushed, fresh mushrooms, sliced, chives, chopped, salt & pepper, goat cheese, cut into 4 pieces, balsamic vinegar

potatoes, olive oil, apple cider vinegar, water, sugar or 2 tbsp other granulated artificial sweetener, flour, onion, chopped, celery, chopped, salt , to taste, pepper , to taste, vegan bacon bits (optional)

potatoes, onion, oil (for frying ), lemon juice, stalks celery (optional)

potatoes, chopped, olive oil, scallions, trimmed and thinly sliced, salt, paprika

tps. each celery seed and mustard seed, vinegar, warm diced cooked potatoes, tps. sugar 1/2 tps. salt, corned beef, chilled and diced, shredded crisp cabbage, chopped dill pickle, chopped green onion, mayonnaise, milk, vinegar, tps. salt

potatoes, peeled and cooked, mayonnaise, olive oil, balsamic vinegar, heaped tsp chopped chives/coriander, salt, unsalted butter, hp brown sauce, fresh lemon juice, freshly ground black pepper, king scallops, chorizo, diced into 1cm bits, paprika

broccoli florets, cauliflower florets, blue cheese, crumbled, half-and-half, mayonnaise, green onion, chopped, toasted pecans, chopped

cauliflower flowerets, broccoli flowerets, half-and-half, blue cheese, crumbled, mayonnaise, chopped green onions, chopped pecans, toasted

broccoli , broken into small flowerettes, head cauliflower , broken into small flowerettes, pitted ripe olives, drained, stuffed green olives, drained, grape tomatoes (whole or cut in halves), purple onion, finely chopped (or use green onions), carrot, grated, reduced-fat feta cheese, crumbled, low-fat italian salad dressing

broccoli, bacon (crumbled ), red onion, monterey cheese, salad dressing, sugar, vinegar

ground beef, browned and drained, minced onion, broccoli, chopped, potatoes, washed and chopped, steak seasoning, canola oil, margarine, cheddar cheese