Pepperoni Potato Salad Sp5 Recipes

Steps:

• Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
• Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.

Steps:

• Put the potatoes in a pot with cold water and add 2 tablespoons salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
• For the dressing, mix together the mayonnaise, marinara sauce and Parmesan. Pour the dressing over the potatoes, add the scallions and give it a stir.
• Fold in the mozzarella pearls, pepperoni, olives, basil, pepper and three-quarters of the chopped parsley. Garnish with the remaining parsley.

Steps:

• Put the potatoes in a large pot and add enough water to cover them by an inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.
• Drain the potatoes and return them to the pot, then mash briefly with a potato masher, so that there is a mix of mashed and chunky potatoes.
• Meanwhile, heat a nonstick skillet over a medium heat until hot, then add the bacon and cook, turning every so often, until crisp, about 8 minutes.
• Drain the bacon on a paper towel-lined plate, then chop.
• Tip the potatoes into a large bowl. Add the salt, cheese, mayonnaise, jalapenos and jalapeno brine, mustard, pepper, eggs, scallions and gherkins. Fold everything together.
• Serve the potato salad warm, or cover and refrigerate until chilled, at least 1 hour or up to overnight.
• Top with the bacon and more scallions before serving.

Steps:

• Place potatoes in sauce pan cover with cold water. Bring to a simmer and cook to desired tenderness. Drain.
• Place the potatoes in a container with a lid and gently fold in the remaining ingredients,.
• Cover and refrigerate until serving time.

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, cucumber, tomato, onions and pepperoni. Add salad dressing and toss to coat. Cover and refrigerate until serving.

Steps:

• Squeeze lemon into a bowl, removing any seeds. Mix both bags of potatoes together with salt/pepper, lemon + zest, olive oil, chopped dill.
• Chill and serve!

Steps:

• Cook bacon until crisp. Remove from pan. Heat Potatoes in Bacon Drippings until warm and coat. Remove from heat. Let stand until cool. Add all other ingredients together stir to combine. Add salt and pepper to taste. Works best with non-stick or cast iron skillet. Let everything cool completely in the fridge.

Steps:

• In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in seasonings., In a greased 13x9-in. baking dish, layer the potatoes, red pepper and corn. Top with the sauce, cheese and pepperoni. Bake, uncovered, at 375° for 25-30 minutes or until heated through.

Steps:

• Bring a large pot of water to boil over high heat. Add potatoes, garlic, thyme, peppercorns and 2 tablespoons of salt, then boil until potatoes are just tender, 10 to 15 minutes depending on size.
• Meanwhile, heat oil in a large pan over medium heat until shimmering. Add sage and oregano and fry until fragrant, about 30 seconds. Add the pepperoni, lower heat to medium-low, and render fat from the meat for about 2 minutes. Add shallots and cook, stirring occasionally, until tender, 8 to 10 minutes.
• When the potatoes are done, drain them, discard garlic, thyme and peppercorns, and lightly crush potatoes with the back of a fork. Keep warm in a bowl, covered with a kitchen towel.
• Add the vinegar to the skillet and stir, scraping up any brown bits from the bottom of the pan. Pour mixture over warm potatoes, toss and add salt and pepper as needed. Serve warm.

Steps:

• 1. Place 1 package Simply Potatoes® Diced Potatoes with Onion in a medium saucepan with 1/2 cup water. Bring to a boil; reduce heat to medium-low and cover. Cook about 10 minutes or until potatoes are just tender. Drain water.
• 2. In the meantime, in large bowl whisk together mayonnaise, Sriracha sauce and mustard until smooth. Add cooked potatoes and stir. Refrigerate at least 30 minutes to fuse flavors.