Goodpotatosalad216calsperserve Recipes

COLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
• In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

COOKED SALAD DRESSING

Steps:

• In a small saucepan, combine the sugar, flour, mustard and salt. Stir in egg until smooth. Gradually add vinegar and water. Cook and stir over medium heat for 3 minutes or until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat; stir in butter. Let stand for 5 minutes. Stir in mayonnaise until smooth. Cover and refrigerate until chilled. Serve with salad greens.

SCALLOPED POTATOES FOR TWO

Steps:

• In a saucepan, combine flour, milk, salt and pepper until smooth.
• Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• In a greased 1-qt baking dish, layer half of the potatoes, onion and white sauce.
• Repeat layers.
• Toss bread crumbs and melted butter; sprinkle over top.
• Cover and bake at 375 degrees Fahrenheit for 50 to 55 minutes or until potatoes are tender.

EASY COLD PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and cool by running cold water over the pasta in a colander set in the sink.
• Combine cooked and cooled pasta with the cucumbers, onion, tomatoes, and olives in a large bowl. Pour the Italian dressing over the salad and stir to combine. Cover and refrigerate for at least two hours before serving.

POTATO SALAD WITH CAPERS AND ANCHOVIES

Steps:

• Bring a large pot of well-salted water to a boil. Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 20 minutes. Remove and let cool slightly.
• While the potatoes are cooking, make the vinaigrette: In a small bowl, put the red onion, vinegar and a healthy pinch of salt. Stir together, then let sit for 10 minutes, so onion softens and pickles slightly. Add the garlic, anchovy, capers and mustard. Whisk in the olive oil. Season to taste with salt and pepper.
• When the potatoes are cool enough to handle, remove the skins with a paring knife. Carefully slice 1/4-inch thick, or slightly thicker. Put the slices in a wide, low bowl and season lightly with salt. Pour the vinaigrette over. Using your hands, gently coat the potato slices with the vinaigrette, taking care not to break them. Set aside at room temperature to let the salad absorb the dressing.
• Just before serving, add thyme leaves and parsley and gently toss the potato slices again. (Some of the vinaigrette will have settled to the bottom of the bowl.) Garnish with halved or quartered hard-cooked egg and arugula leaves, if using.

COMFORTING SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside. The sheet will catch any spills in the oven later on.
• Place the potato slices in a large pot and cover with cold water. Season with salt and bring to boil for 5 minutes. Drain in a colander and allow the potatoes to steam for 1 minute.
• Rub a 10-inch baking dish with the garlic clove and generously butter the dish. Finely chop the garlic. Set aside.
• With the heat off, transfer the potatoes back to the pot and add heavy cream, thyme, half of the Parmesan cheese, chopped garlic, melted butter, salt and pepper. Stir all of the ingredients together until the potatoes are well coated.
• Layer the potatoes on top of each other in the buttered baking dish. Pour any remaining liquid on top of the potatoes. Place the baking dish on the prepared baking sheet. Cover the baking dish with foil and bake for 40 minutes. Remove the foil from the baking dish, add the remaining cheese and bake for 15-20 minutes, or until golden brown.

GOOD POTATO SALAD, 216CALS PER SERVE

Steps:

• Place the peas in a microwaveable bowl and cook on full power to either defrost the frozen peas or too just cook the fresh peas. Set aside.
• Wash the potatoes if they are dirty (do not peel them), place in a pan with enough cold water to cover them. Bring to the boil and cook for 20 or until a knife goes into them with ease.
• While the potatoes are cooking you can mix the mustard and mayonnaise together in the bowl you will serve the potato salad from.
• Chop the fresh parsley into smallish bits and the green onions into slices. Mix into the mayo/mustard mixture and add the pepper and peas.
• After you make sure the potatoes are cooked. Drain the water from the pan and dry them a little on the turned off cooking ring.
• Place the potatoes in the bowl that has the mayo/mustard in it. Turning the potatoes over in the mixture and coat the potatoes well. If you find the mustard/mayo is too thick, you can add some or all of the tbsp of milk.
• Chill the salad if you like yours chilled. I prefer it warm or at room temperature. Only keep at room temperature if you are just about to eat, other wise put in the fridge to chill.
• Note: You could add more mayo if you want. I was making this for my sparkpeople lifestyle diet.