Creamy Italian Potato Salad Recipe Recipe 45

Steps:

• Cook potatoes in boiling salted water until just tender. While potatoes cool, combine remaining ingredients except parsley and oregano. Drain potatoes. While potatoes are still hot, stir in cheese mixture. Cover; chill. Just before serving, stir in parsley and oregano.

Steps:

• Note: Potatoes may be scrubbed and left unpeeled, if desired.
• Cook potatoes in boiling salted water until just tender.
• While potatoes cook, combine remaining ingredients, except last two.
• Drain potatoes.
• While potatoes are still hot, stir in cheese mixture.
• Cover, chill.
• Just before serving, stir in parsley and oregano.

Steps:

• Cook potatoes in boiling salted water until just tender. While potatoes cool, combine remaining ingredients except parsley and oregano. Drain potatoes. While potatoes are still hot, stir in cheese mixture. Cover; chill. Just before serving, stir in parsley and oregano.

Steps:

• For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
• For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.

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.

Steps:

• Cut potatoes into cubes. Cook in boiling water for 15 min. or just until tender; drain. Cool completely.
• Mix dressing and tarragon in large bowl. Add potatoes, tuna and beans; mix lightly. Cover.
• Refrigerate at least 1 hour to allow flavors to blend.

Steps:

• In a large bowl, combine the first 10 ingredients; toss to coat. Cover and refrigerate until serving. Serve salad in a lettuce-lined bowl if desired.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush 1 tablespoon olive oil over the red potatoes. Pierce potatoes with a fork and arrange onto a baking sheet. Spread baby eggplant pieces, red bell pepper slices, green bell pepper pieces, red onion, and garlic onto a separate baking sheet; drizzle 1 tablespoon olive oil over the vegetables. Stir 1/2 cup olive oil, garlic salt, oregano, basil, and black pepper together in a bowl.
• Roast potatoes in preheated oven for 20 minutes. Put baking sheet into the oven and continue roasting potatoes and the vegetables until the potatoes are tender, about 25 minutes more. Let everything cool for 10 minutes.
• Cut potatoes into bite-size chunks and put into a bowl. Drizzle olive oil and seasoning mixture over the potatoes and stir to coat; add the roasted vegetables and stir.

Steps:

• Heat grill to medium-high heat.
• Microwave potatoes and water in 2-qt. covered microwaveable dish on HIGH 8 min.; drain. Add garlic and 2 Tbsp. dressing; toss to coat.
• Spoon potato mixture onto center of large sheet heavy-duty foil sprayed with cooking spray; fold to make packet.
• Grill 20 min. or until potatoes are tender, turning packet over after 10 min. Mix mayo and remaining dressing in large bowl. Add potatoes, bacon and onions; toss lightly. Serve warm.

Steps:

• pour dressing over potatoes in a large mixing bowl.add celery and onions, tossing gently.set aside.
• chop egg whites, mix into potato mixture.
• mash egg yolks in a medium mixing bowl.stir in mayonnaise, sour cream and mustard.
• add to potato mixture, stir to coat.
• season with salt, pepper and celery seed.
• cover and refrigerate until chilled.at least 4 hours.