THE BEST POTATO SALAD RECIPE | ALLRECIPES
Really good potato salad that is best served cold.
Provided by cheftini
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Total Time 3 hours 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 12 servings
Number Of Ingredients 13
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
- Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
- Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 364.7 calories, CarbohydrateContent 34.7 g, CholesterolContent 102.2 mg, FatContent 22.9 g, FiberContent 3.4 g, ProteinContent 6.5 g, SaturatedFatContent 3.8 g, SodiumContent 784.5 mg, SugarContent 2.9 g
BEST ROAST POTATOES EVER RECIPE - OLIVEMAGAZINE
Want to know how to cook the perfect roast potatoes? With a few simple tricks you can achieve super crunchy and super fluffy roasties, every time
Provided by OLIVEMAGAZINE.COM
Categories Family
Total Time 1 hours 45 minutes
Number Of Ingredients 3
Steps:
- Tip the potatoes into a large pan of cold, heavily salted water. Put on a lid and slowly bring to the boil. Turn down to a simmer and cook for 8 minutes, until the edges of the potato are just starting to soften. Drain using a colander and toss to rough the edges slightly. Season the potatoes generously, then tip out onto a tray and allow to cool completely.
- Heat the oven to 200C/fan 180C/gas 6 and put the fat into a large baking tray, then transfer to the oven for 20 minutes. Once hot, remove from the oven and put the tray over a medium heat. Carefully add the potatoes, turning each one to ensure that they’re completely covered in the fat.
- Put back in the oven and roast for 40 minutes, then turn all of the potatoes and roast for another 20-30 minutes until deeply golden and really crisp. Drain on kitchen paper and season well with sea salt.
Nutrition Facts : Calories 444 calories, FatContent 20 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 56 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 5 grams fibre, ProteinContent 5 grams protein, SodiumContent 0 milligram of sodium
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