How To make Potato Salad with Italian Dressing
DRESSING:
1 c Cold water
2 ts Cornstarch
1/3 c Red-wine vinegar
1 ts Tomato paste
1 lg Clove garlic; peeled and
-forced through a press 1 tb Country-style Dijon mustard
1/2 ts Dried basil; crushed
1/2 ts Dried oregano; crushed
1 pn Cayenne pepper
1/4 ts Salt
Freshly ground black pepper -to taste 1 tb Olive oil
SALAD:
2 lb Small red potatoes
1 md Shallot; peeled and minced
1/2 lb Green beans; trimmed and cut
-into halves if long 1/2 c Kalamata olives
-halved and pitted 3 Plum tomatoes; seeded and
-cut into slivers 8 Basil leaves; slivered
1. TO PREPARE THE DRESSING: Combine about 1 tablespoon of the water
with the cornstarch to dissolve. Combine the remaining water, cornstarch mixture, vinegar and tomato paste in a saucepan and bring to a boil. Continue boiling until slightly thickened. Remove from the heat and whisk in the garlic, mustard, basil, oregano, cayenne, salt, pepper and olive oil. Refrigerate at least 1 hour. 2. TO PREPARE THE SALAD: Scrub the potatoes but do not peel. Cut in
halves. Place in a steamer basket and steam over boiling water until tender, about 20-25 minutes. Drain and tranfer to a bowl. Add 4 tablespoons of the dressing and the shallot. Refrigerate 1 to several hours. 3. Bring a small pan of water to the boil, add the beans and time
about 5 minutes, or until tender. Drain and plunge into ice water to stop the cooking. Pat dry and add to the potatoes. 4. Stir in the olives, tomatoes and basil leaves. Add enough
dressing to coat the salad. If making the salad ahead, refrigerate; remove from refrigeration about 1 hour before serving.
How To make Potato Salad with Italian Dressing's Videos
POTATO SALAD! DELICIOUS AND EASY! ❤
All videos for (RACHEL COOKS WITH LOVE )
INGREDIENTS--------------------
5 MEDIUM/LARGE RUSSET POTATOES
4 LARGE BOILED EGGS (DICED)
1 TBSP SALT (FOR POTATO WATER)
2 TBSP VINEGAR
2 CELERY RIBS (DICED)
1/2 SMALL ONION FINELY CHOPPED (to your liking)
2-3 HEAPING TBSP SWEET PICKLE RELISH
1 & 1/2 C. MAYONNAISE
1-2 TBSP DILL PICKLE RELISH
2 & 1/3 TBSP SUGAR
2 TSP YELLOW MUSTARD
2 TSP DILL PICKLE JUICE
1/2 TSP BLACK PEPPER (YOU DECIDE)
2 TBSP MILK (YOU ADJUST)
1/2 TSP SALT (TO YOUR LIKING)
1 TSP CHOPPED CHIVES (OPTIONAL)
■ ADJUST INGREDIENTS TO YOUR LIKING IF YOU WISH, I'VE GIVEN YOU MY AMOUNTS, BUT YOU MAY WANT TO ADJUST ACCORDING TO YOUR TASTE.
SUGGESTED VIDEOS--------------
WARM POTATO AND SAUSAGE SALAD (side dish)...WINNER RECIPE!
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
How to Make: Potato Salad with Italian Salad Dressing. Yum!
3 lb boiled potatoes
1 cup Italian salad dressing
juice from 1/2 a lemon
1 1/2 tsp salt
1/2 tsp black pepper
1 tbsp fresh parsley
2 chopped celery stalks
1 carrot
2 oz can of slice olives (drained)
approximately 1 cup mayonnaise.
THIS RECIPE RECEIVED A LOT OF COMPLIMENTS, EVEN THOUGH I FORGOT TO ADD EGGS. HAD I REMEMBERED THE EGGS, I WOULD HAVE ADDED AT LEAST 3.
#italianfood
How to Make Potato Salad | EASY & HEALTHY RECIPE
Today, I'm going to show you how to make potato salad. This easy recipe is my healthy vegan version of everyone's favourite salad.
FULL RECIPE:
VEGAN MAYO RECIPE:
In my humble opinion, this is the best potato salad you will ever try. It's made with homemade mayonnaise and steamed red potatoes for extra nutrition. This dish is hearty and the taste is absolutely mouthwatering. It's perfect to serve at a holiday party, bbq, or a picnic.
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ITALIAN-STYLE POTATO SALAD RECIPE | easy healthy mayo-free potato salad
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Italian Potato Salad
No act of love, however small, is ever wasted
This is the best potato salad with NO mayonnaise I've ever eaten and the basil just sets it off. You don't want to miss making this recipe! It would be great for the 4th of July, well it will be good anytime, it's delicious!!! Great by itself with some hot garlic bread!!
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These are the best potatoes for Italian garlic and Herb Potato Salad
One of the easiest and healthiest Italian Herbed Potato Salad you will find. This one has no mayo or cream bases, it simply has the Mediterranean flavour of garlic and olive oil enhanced with fresh herbs and lemon. Couldn’t be simpler. The secret is using the kipfler potatoes, there’s simply no better potato for potato salad. if you can’t find kipfler, then use a waxy variety. You can use dried oregano but the chives need to be fresh. If you can’t find chives, then use spring (green) onion. Enjoy my Italian Herbed Potato Salad today.
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