Potato Salad

Whether you’re entertaining at home or looking for something fresh and colorful to get you through the work week, keeping a few, simple salads on rotation is a great way to make things easy on yourself this fall. Though summer tomatoes and delicate greens are harder to come by, new opportunities present themselves as chicories

Whether you’re after an old favourite or inspiration for something new, we have the perfect recipe. Most popular recipe collections this week Coronation recipes Bank holiday recipes Quiche recipes Healthy vegan lunch recipes Budget spring recipes Coronation cocktail recipes Mood-boosting lunch recipes Easy midweek meals Slow cooker pasta recipes More recipe inspiration Advertisement Browse by

You may have mistyped the address, or the page may have moved. Try finding it in one of the categories below, or by searching. this link is to an external site that may or may not meet accessibility guidelines.

The juice from the beets and grapefruit makes the dressing.Advertisement – Continue Reading Below2 c. romaine lettuce torn into bite-size pieces1 jar pink grapefruit salad or 1 pink grapefruit, peeled, sectioned, and diced1 c. canned diced beets with juice2 tbsp. chopped almondsDirectionsMix the lettuce, 1/4 cup grapefruit with juice, beets with juice, and almonds in…

Serves 4 Author Notes I spent my Sunday organizing my pantry while a pot of white beans simmered on the stove. Pouring black beans into a jar, I realized that I had JUST a handful left that wouldn’t fit inside of it. Why not throw them in with the white beans? I really liked the

Ingredients400g new potato4 eggs300g runner bean, stringed and sliced85g radish, trimmed and sliced1 robust lettuce, like Little Gem lettuce or Webb’s2 tbsp olive oilFor the salad cream3 tbsp white wine vinegar1 tbsp English mustard142ml tub single creampinch cayenne pepperMethodSTEP 1For the salad cream: whisk all ingredients together with a pinch of salt. (Make it several

Editor’s note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring. In the summer, I eat a huge fresh salad once or twice a week thanks

This light dinner is elegant and delicious. Peppery pan-seared scallops rest on a bed of vegetables and mixed lettuce. A zesty lime vinaigrette gives the dish refreshing flavor.Advertisement – Continue Reading BelowVINAIGRETTE:3/4 c. lime juice1/4 c. balsamic vinegar1 tbsp. honey1 tbsp. olive oilsalt and ground black pepperSALAD:1 1/2 c. thawed and chopped frozen artichoke hearts1

Prepare a week’s worth of lunches in about 10 minutes using a handful of ingredients from your local specialty grocery store. To save time, we’re using a bag of frozen grilled and marinated vegetables, then adding big flavor with marinated goat cheese. If you want to bump up the protein, leftover chicken breast or salmon…

How to Make Veggie & Hummus Sandwich A veggie and hummus sandwich makes a great fiber-rich, packable lunch. Here’s our standard formula plus a few variations to jazz it up. 1) The Bread We prefer the nutty flavor and fiber-boosting benefits of whole-grain bread for our veggie and hummus sandwich. We prefer country bread or

A BLT (Bacon Lettuce and Tomato) sandwich dressed up with avocado, a fried egg and some chipotle mayo.Ingredients:4 slices bread, lightly toasted2 handfuls lettuce2 ripe tomatoes, slicedpepper6 strips bacon, cooked until crispy2 eggs, fried1 avocado, sliced2 tablespoons chipotle mayo (1 chopped chipotle chili in adobo mixed into 1/4 cup mayonnaise)Instructions:Assemble sandwiches and enjoy.

Photo by Andrew Thomas Lee Prep time 25 minutes Cook time 8 hours Serves 6 to 8 Author Notes Reprinted from The Chef and the Slow Cooker. Copyright © 2017 by Fried Pie, LLC. Photographs copyright © 2017 by Andrew Thomas Lee. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Pot roast

Why It Works Adding mustard to the vinaigrette helps emulsify the dressing (which also acts as a marinade for the beans).Letting the shallots marinate in the acidic dressing reduces their oniony bite.Using lettuce cups helps cut down on cleanup, especially useful if you’re taking this salad out for a picnic or potluck. A bean salad…

IngredientsFor the dressing1 garlic clovea handful of coriander stems or roots1 tsp golden caster sugar1 red chilli, deseeded, plus 1 tsp chopped to garnish2cm/¾in piece of root ginger, peeled and roughly choppedjuice of 3 limes and 1½ orangesFor the salad1 small watermelon, weighing about 1.8kg/4lb24 large cooked and peeled tiger prawns4 spring onions, finely sliced2

Going to a cookout? This classic potato salad is what you want! It’s made with boiled potatoes, sour cream, mayo, green onions, celery, parsley, pickles and bacon. Serve room temperature or chilled. Summer. Outdoor barbecues, kids and swimming pools, burgers, hot dogs, and plenty of potato salad. We made a big batch of potato salad