Fruit Salad Recipe For Kids With Custard In Urdu that Keeps cool Whip Filipino style easy Photos : Potato Salad Recipe Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino

Potato Salad Recipe Biography:

Source:- Google.com.pk
Green Bean and Potato Salad
Ingredients Edit and Save
1 1/2 pounds red potatoes, 3/4 pound fresh green beans, trimmed and snapped, 1/4 cup chopped fresh basil
1 small red onion, chopped, salt and pepper to taste, 1/4 cup balsamic vinegar, 2 tablespoons Dijon mustard, 2 tablespoons fresh lemon juice, 1 clove garlic, minced, 1 dash Worcestershire sauce, 1/2 cup extra virgin olive oil
Directions
Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper.
In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.

Beaumont Ranch Potato Salad
Recipe by ranch_maven
"I have kept this recipe a ranch secret, but I have decided to share it. This is my variation of a French classic garlic potato salad. It is different than the dish that inspired it, but very good and easy as well."
Ingrediants:
5 pounds red potatoes, 1 (.7 ounce) package dry Italian salad dressing mix,1/4 cup tarragon vinegar, 1/4 cup water, 1 cup extra-virgin olive oil, 1/2 cup chopped celery, 1 cup real bacon bits
1/4 cup chopped dill pickle , 1/4 cup chopped green onion, 3 cups mayonnaise
Directions
Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
In a bowl, whisk together the dry Italian dressing mix, tarragon vinegar, water, and olive oil until thoroughly blended. Set aside.
Place the hot potatoes into a large bowl, and roughly but thoroughly slice them with a table knife until the potatoes are in chunks. Pour the dressing mixture over the hot potatoes, toss to coat, and let the potatoes cool. Add the celery, bacon bits, dill pickle, and green onion to the potatoes; lightly stir in mayonnaise until all ingredients are well combined, and serve.
Directions
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
A simple and classic potato salad – We love this stuff! Joanne and I would be happy to hover over a bowl of it any day. It has few extras thrown in, too. You’ll notice that we’ve made lots of suggestions for substitutions and mentioned where things are optional (like eggs). We love everything listed, but potato salad is personal. Always add to your likings and taste.
How to Make it Better — Potato Salad Recipe
Our recipe is pretty classic with just a few extras thrown in. Here are our best tips for making potato salad.
Best Potatoes for Potato Salad and How to Cook Them
For us, potatoes need to hold a little shape in potato salad – not fall apart. We go for small, waxy and thin-skinned potatoes. Small yellow, white or red potatoes are perfect. They will take between 12 and 20 minutes to cook. At 12 minutes we check for doneness — if a fork can pierce through easily, they are done.
We try not to use russet (baking) potatoes — they aren’t as waxy and seem to fall apart. We have used them on occasion (they still taste great). If that’s all you have, don’t worry. If using russet potatoes, dice them before cooking — they are usually much larger and would take a long time if cooked whole. Keep everything similarly sized then cook until a fork can easily pierce the potato.
For smaller potatoes (we prefer these), we cook them whole. Dicing them up will make things go faster, but when you cook the potatoes whole, they maintain more of their flavor and natural sweetness. We’re also partial to the texture of whole cooked potatoes. Speaking of cooking potatoes, there’s really no need to boil your potatoes. When you do they violently bash against each other. Instead, bring the water with potatoes to a boil then immediately reduce the heat to a gentle simmer. The potatoes cook just as quickly.
Simple Potato Salad Recipe
No matter what potato you choose to cook, don’t forget the salt. We cover the potatoes with 1 1/2 inches of water then generously salt the water. Two teaspoons of salt per quart of water should do it.
By salting the water, the flavor of the potatoes really comes out. They won’t taste salty, only like awesome potatoes.
Once your potatoes are done, drain them and stop the potatoes from cooking by adding them to an ice bath. After 2 to 3 minutes they will be cool enough to handle.
Simple Potato Salad RecipeNow, you have two choices: skin- on or peel them. We peel them. Since cook them whole, it’s really easy to peel the potatoes — just pinch the skin and pull it away. (So much easier than peeling raw potatoes).
After that, cut into bite-size pieces and mix with dressing and other ingredients in our or your favorite potato salad recipe.
The Extras — Vinegar, Mustard, Pickles, Eggs and Herbs
Potato salad is a personal process and there are lots of opinions out there as to what makes it “perfect” or “the best.” The recipe below is our version — it includes everything we love. Here are a few things we love to add — remember that you can add none of it or more of it. It’s your potato salad, after all.
The Basics — The base to our potato salad recipe is pretty classic — a mixture of sour cream and mayonnaise. We add more sour cream than mayonnaise to lighten things up a bit — mayo can be heavy.
Mustard — We love adding mustard. It jazzes everything up. We’re partial to American-style yellow mustard, but Dijon or whole grain mustard work well, too.
Vinegar — We learned this tip from Alton Brown. After cooking and cutting, scatter a tablespoon or so of vinegar over the potatoes. The vinegar really makes the potatoes stand out. In our recipe we call for apple cider vinegar, but white wine vinegar, white vinegar or even some dill pickle juice work.

Potato Salad Recipe Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino