BOILING POTATOES FOR SALAD RECIPES
POTATO SALAD | JAMIE OLIVER RECIPES
Yield 8
Number Of Ingredients 6
Steps:
- This works great as a stand-alone recipe, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here. ON THE DAY Wash the potatoes, halving any larger ones, then cook in a large pan of boiling salted water for 15 minutes, or until soft. Drain well. Spoon the yoghurt and English mustard into a large serving bowl with 2 tablespoons of extra virgin olive oil. Finely grate in the zest of the lemon, squeeze in the juice, mix well, then toss in the warm potatoes. Season to perfection, tasting and tweaking. TO SERVE It’s fun to sprinkle this dish with edible flower petals, such as marigolds, violas or nasturtiums. Fresh herb flowers would also work a treat. Serve the potatoes hot, warm or cold.
Nutrition Facts : Calories 180 calories, FatContent 4.3 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 4.1 g protein, CarbohydrateContent 33.2 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 0.4 g salt, FiberContent 2 g fibre
CREAMY BLUEBERRY GELATIN SALAD RECIPE: HOW TO MAKE IT
Plump blueberries and a fluffy topping star in this pretty, refreshing salad that was my mother's recipe. It was served at every holiday and celebration, and now my grandchildren look forward to sampling it at holidays. —Sharon Hoefert, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 15 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13x9-in. dish. Cover and refrigerate until partially set, about 1 hour. , For topping, in a small bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm.
Nutrition Facts : Calories 221 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 76mg sodium, CarbohydrateContent 29g carbohydrate (26g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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This creamy dill pickle potato salad makes a flavorful and attractive addition to a Fourth of July picnic or church supper.—Nancy Holland, Morgan Hill, California
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Lunch, Side Dishes
Calories 415 calories per serving
From tasteofhome.com
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Total Time 40 minutes
Category Lunch, Side Dishes
Calories 415 calories per serving
- Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.
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Category Lunch, Side dish, Supper
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Calories 124 calories per serving
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Total Time 18 minutes
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Calories 124 calories per serving
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