July 31, 2020
With all of the great picnic food I can't believe I haven't
shared with you this recipe for the BEST BAKED POTATO SALAD
yet which among potato salad recipes is a definite must make
for Summer fare. And if you have herbs you've been nurturing
at home check out some tips for getting the most out of them
BEST BAKED POTATO SALAD
1 1/3 ts Salt
2 tb Salad oil
1/2 c Onion,chopped
1 ts Mustard,prepard
1/4 ts Celery seed
2 tb Cider vinegar
1/2 c Green pepper,diced
1/4 c Carrot,shredded
Put potatoes in a large saucepan with 1 inch cold water and
1 teaspoon salt; bring to a boil. Cover, reduce heat and
simmer 25 minutes, until potatoes are tender; drain and cool.
Peel potatoes and slice 1/4-inch thick; set aside. Heat oil
in a medium-size skillet; saute onion until soft. Stir in
flour, mustard, celery seed and remaining 1/3 teaspoon salt.
Gradually add 1/2 cup water and vinegar; cook over low heat,
stirring constantly, until mixture boils and thickens.
Combine potatoes, green pepper and carrots in a bowl; add
sauce, mixing well. Spoon half the mixture into a shallow
8x8-inch baking dish; sprinkle with 1/2 cup cheese. Cover
with remaining potato mixture and cheese. Bake, uncovered,
in preheated 350 degree oven 15 to 20 minutes, or until
cheese is melted and vegetables are hot.
Yield: 4 Servings
Category: Salads, Potatoes
GETTING THE MOST OUT OF YOUR HERBS:
If you don't plan on using your herbs immediately,
try any of the following techinques to store them:
1. Remove leaves and blanch in boiling water for three seconds
and refrigerate or freeze. The herbs will retain their nice
green color and stay fresh.
2. Puree herbs in a blender/food processor with your favorite
oil and refrigerate or freeze.
3. Puree herbs with a small amount of water and freeze in ice
cube trays. Store ice cubes in a plastic bag in freezer and
add to soups, etc.