AUNT TC'S POTATO SALAD
Provided by Food Network
Categories side-dish
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Fill a large stockpot with heavily salted water and the potatoes and bring to a boil. Cook until tender, 20 to 25 minutes. Drain the potatoes and quarter when cool enough to handle.
- Mix together the relish, mustard, garlic powder, onion powder, smoked paprika, eggs, onion, bell pepper, 3 cups mayo and a pinch of salt and pepper in a large bowl. Add the potatoes and toss until combined. Add additional mayo if the salad looks dry. Sprinkle with smoked paprika. Serve immediately or cover and refrigerate until ready to eat.
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
KRISTI'S DEVILED EGG POTATO SALAD
Make and share this Kristi's Deviled Egg Potato Salad recipe from Food.com.
Provided by Kristi Waterworth
Categories Lactose Free
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut potatoes into a 1/4 inch dice and put in a pot. Cover with water, add a dash of salt and bring to a boil. Boil for about 7 minutes or until soft, but not mush.
- In the meantime, dice the eggs similarly and deposit in a large bowl. Mix in mayo and spices and fold together. Be careful not to break the whites up too much.
- Drain the cooked potatoes and submerge in a cold water bath until cool. Drain well and fold in to the egg mixture.
- Chill for at least 2 hours, but overnight is better. Chives are a great addition to this if you can get them fresh.
Nutrition Facts : Calories 218.4, Fat 9.9, SaturatedFat 2.2, Cholesterol 189.3, Sodium 165.9, Carbohydrate 24.7, Fiber 2.9, Sugar 2.4, Protein 8.2
PENNE PASTA & OVEN ROASTED CHICKEN (BY FLORIDA NATIVE)
This is my stab at Romano's Macaroni Grill's dish called "Penne with Oven Roasted Chicken". I think it is my favorite chicken and pasta dish, and I've tried alot of them and made up a few myself. I found a couple of recipes for this but could not get the exact ingredients so I improvised and this is what I ended up with. I added no salt as the chicken broth and cooking wine I used both had salt. I think it's pretty close, not exactly Romano's but still YUMMY! Specifics: I used Perdue's Perfect Portions Roasted Garlic with White Wine Boneless-Skinless Chicken Breasts, Gourmet Garden Basil Herb Blend (in the tube in the refrigerated produce section, I used 3 teaspoons), Holland House White Cooking Wine with Lemon Flavor, and Barilla Plus Penne Pasta.
Provided by kitty.rock
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- Place chicken in a baking pan and brush with olive oil. If not using pre-seasoned chicken, sprinkle with a little basil, garlic powder and parsley.
- Bake chicken 30-40 minutes or until thoroughly cooked through.
- Remove from oven, cool, and slice into bite-size chunks.
- While baking chicken, cook penne pasta according to package directions, and pre-measure or chop other ingredients.
- Once the chicken is chopped and the penne is prepared, you're ready to put it all together.
- Add 1 tablespoon each of the reserved sun-dried tomato oil and the olive oil to a large skillet.
- Over medium-high heat, stir-fry the asparagus for about 3 minutes.
- Add the chopped chicken, sun-dried tomatoes, garlic, basil (1/4 cup if using fresh), oregano, chicken broth, wine and tomato paste.
- Stir together well and bring to a boil.
- Reduce heat to medium-low and simmer about 5 minutes until the asparagus is crisp-tender.
- Add prepared pasta and stir well to coat. Cook 1-2 minutes or until pasta is thoroughly heated.
- Remove pan from heat.
- Add the buffalo mozzarella chunks and toss mixture about 5 seconds.
- Serve in individual pasta bowls with warm garlic bread.
Nutrition Facts : Calories 552.4, Fat 18, SaturatedFat 5.6, Cholesterol 88.2, Sodium 427.3, Carbohydrate 54, Fiber 8.7, Sugar 2, Protein 39.9
MOMMA PAT'S POTATO SALAD
My momma is known for her salads and she makes them only on special occasions. When the holidays come around, we know our favorite potato salad will be made! The longer this potato salad sits, the better it gets. Make this one the day before so all the flavors marinate in the fridge overnight!
Provided by Food Network
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Put the potatoes to a large pot, add enough cold water to fully cover and season the water liberally with salt. Bring to a boil over high heat and cook until the potatoes are tender, about 15 minutes. Drain the potatoes, rinse with cool water and place in a large bowl to cool for at least 15 minutes.
- Meanwhile, put the eggs in a medium saucepan and add enough cold water to fully cover. Bring to a boil over high heat and cook for 12 minutes. Transfer the eggs to an ice bath until cool enough to handle, about 3 minutes. Peel the eggs, roughly chop, transfer to a small bowl and set aside. Add the eggs to the potatoes.
- Add the pepper, onion and celery to the bowl of a food processor and pulse until finely chopped. Transfer the mixture to the bowl with the potatoes. Add the eggs and set aside.
- Whisk together the mayonnaise, mustard, sweet relish and sugar in a small bowl. Add the Miss Brown's House Seasoning and whisk to combine. Add the seasoned mayonnaise to the potatoes and gently toss with a wooden spoon until coated. Taste and adjust the seasoning as desired. Transfer to a large serving bowl if desired. Sprinkle with the parsley and paprika. Serve immediately or chill in the fridge overnight.
- Stir everything together in a small bowl. Keep in an airtight container. Makes 5 teaspoons.
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