|James McNair's Potato|
|by James McNair|
James McNair, master of the single-subject cookbook, offers a beautiful new full-color book focused on America's favorite vegetable--the potato.
1 - 10 of 2,940 for potato salad
Simmer potatoes until ... mix mustard, and salad dressing. Stir into ... Add cooked and crumbled bacon bits to the salad dressing and proceed as above.
In a skillet, sauté bacon, green pepper and garlic just until edges of bacon become crispy. Drain on paper towels. Reserve a few tablespoons of the ...
This is enough potato salad to feed about ... almost cold, add enough additional salad dressing as required before serving. Taste and adjust seasonings.
Preheat oven to 450°F. Scrub potatoes well and cut into 1 1/2 inch chunks. Layer potatoes evenly on a rimmed cookie sheet. Red or new potatoes need ...
Combine ingredients for salad dressing. Slice vinegar ... wine vinegar can be substituted with either balsamic or tarragon vinegar. Serve warm or cold.
Slice the sausage lengthwise into quarters, then cut each into slices 1/4 inch thick. In a Dutch oven or heavy pot, boil the potatoes in their ...
Use a good ... will overpower this salad. It is ... surrounded with deviled ham stuffed eggs, with the potato salad mounded in the center of a large platter.
Wash potatoes and ... and pour over potato mixture. Toss ligbt1y ... coats the whole salad, but try ... served warm or at room temperature. 8-10 servings.
Wash and peel ... Sprinkle pitted black olives over the top and serve. Variation: Crumbled goat cheese may also be tossed on top of the salad, if desired.
Because this potato salad contains no mayonnaise, ... garlic to the vinegar and let it sit for 30 minutes before preparation to help take the "edge" off.
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