Simply Fied Potato Salad 5fix Recipes

Steps:

• Spray a 10-inch non-stick skillet with nonstick cooking spray.
• Add Simply Potatoes Diced Potatoes with Onion and heat over medium heat, turning frequently, for six to ten minutes.
• Meanwhile, in a small bowl, stir together mustard, mayonnaise, garlic, and horseradish.
• Add mixture to skillet, tossing to distribute evenly among potatoes.
• Heat through, about two minutes, stirring often.

Steps:

• Crisp the prosciutto in a 350° oven for 10 minutes. Let cool then crumble into small pieces.
• Set oven to 375°.
• Separate the egg whites and yolks. Whip the 3 egg whites until stiff.
• Mix together the Simply Potatoes, 1 egg yolk, prosciutto, and white cheddar cheese. Fold in the egg whites.
• Put the mixture into a greased mini-cheesecake pan. Sprinkle 2 t. of chives on top.
• Bake for 25-30 minutes. Let cool for 5 minutes, then remove from pan. Sprinkle the remaining chives on top.

Steps:

• Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
• Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
• Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
• Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
• Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.

Steps:

• Prepare the potatoes according to package instructions. Place in a large bowl; add the remaining ingredients plus reserved fruit juice. Gently toss to coat. Cover and refrigerate 1 hour to blend flavors.

Steps:

• Sprinkle potatoes with applewood seasoning. In a large skillet, heat oil over medium heat. Add potatoes in batches; cook, stirring frequently, until potatoes are tender, 15-20 minutes. Cool completely. Transfer to a large bowl., Add remaining ingredients; gently toss to coat. Refrigerate until serving.,

Steps:

• Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
• Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
• Peel the eggs and cut around the egg white; keep the yolk whole.
• Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing.
• Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.