Excellentpotatovegetablesidedish Recipes
EXCELLENT POTATO/VEGETABLE SIDE DISH
Recipe came from Better Homes and Gardens magazine. It really is excellent. It makes quite a bit but can be easily adjusted. I have made it for large gatherings and small family dinners. It is very good at room temperature so it's great for potlucks or BBQs too. The recipe calls for rosemary but any of your favorite herb(s) would do (fresh is always better but I've often used dried). Hope you like!
Provided by Kings cook
Categories Potato
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Cook green beans in boiling water for about 3 minutes.
- Drain beans and place in ice water; set aside.
- Peel away the dry outer layers of skin from the head of garlic.
- Leave skins of cloves intact; do not separate.
- Cut off pointed top portion (about 1/4 inch) exposing the tops of individual cloves.
- Place the head of garlic, cut side up, in a shallow roasting pan.
- Add green beans, potatoes, peppers, and onion.
- Sprinkle with salt and pepper.
- Drizzle with chicken broth.
- Roast vegetables in a 400 degree Fahrenheit oven about 1 hour.
- Cool slightly.
- Remove roasted garlic; press the paste from individual cloves into a separate bowl.
- Add vinegar, olive oil, and rosemary.
- Stir to combine.
- Transfer vegetables to a serving bowl.
- Add vinegar mixture, toss to coat.
- Serve warm, chilled, or at room temperature.
- **Balsamic vinegar is best.
Nutrition Facts : Calories 157.2, Fat 3.7, SaturatedFat 0.5, Sodium 37.4, Carbohydrate 28, Fiber 4.2, Sugar 4.5, Protein 3.9
PERFECT POTATO SALAD
This is my mother Pauline's recipe. It's pretty much a classic American salad but remember, if you add onions, use sweet onions and chop with a very sharp knife, allow potatoes to cool to room temp before dressing them, and always taste for salt.
Provided by Chef John
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 15h40m
Yield 12
Number Of Ingredients 15
Steps:
- Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
- When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
- Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
- Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 22.4 g, Cholesterol 61.7 mg, Fat 19.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 3.2 g, Sodium 2282.3 mg, Sugar 1.3 g
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