REDSKIN POTATO SALAD RECIPES

ITALIAN POTATO SALAD RECIPE | ALLRECIPES

Italian Potato Salad Recipe | Allrecipes image

My Nonnie used to make this potato salad for me whenever I was home for the holidays. It's a great alternative to mayo-based potato salads. Red wine vinegar works well, too.

Provided by Maria

Categories No Mayo Potato Salad

Total Time 13 hours 45 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 5

Ingredients

5 large potatoes, peeled and chopped
2 cloves garlic, minced
⅔ cup extra virgin olive oil
½ cup white wine vinegar
⅓ cup chopped fresh parsley

Steps:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
Cover and refrigerate overnight.

Nutrition Facts : Calories 347.8 calories, CarbohydrateContent 40.7 g, FatContent 18.9 g, FiberContent 5.2 g, ProteinContent 4.8 g, SaturatedFatContent 2.7 g, SodiumContent 17 mg, SugarContent 1.8 g

CARROT, POTATO, AND CABBAGE SOUP RECIPE | ALLRECIPES

Carrot, Potato, and Cabbage Soup Recipe | Allrecipes image

This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.

Provided by Dan Ladouceur

Categories Carrot Soup

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

4 large carrots, thinly sliced
2 large potatoes, thinly sliced
1 large onion, thinly sliced
¼ medium head green cabbage, thinly sliced
2 cloves garlic, smashed
6 cups chicken stock
1 tablespoon olive oil
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon salt
ground black pepper to taste

Steps:

Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

Nutrition Facts : Calories 160.8 calories, CarbohydrateContent 31.3 g, CholesterolContent 0.7 mg, FatContent 3.1 g, FiberContent 4.7 g, ProteinContent 3.8 g, SaturatedFatContent 0.6 g, SodiumContent 1195.9 mg, SugarContent 4.8 g

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