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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    10-Minute Potato Salad

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    10-Minute Potato Salad Empty 10-Minute Potato Salad

    Post by Lobo Sun 17 Jan 2016, 10:18 pm

    10-Minute Potato Salad Img88l
    10-Minute Potato Salad
    10-Minute Potato Salad Translucent
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    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Servings: 10
    Potato salad doesn't get much easier than this. Cook the potatoes in a pressure cooker, which takes just 5 minutes. Then whisk together a simple dressing and toss with the potatoes while still warm so they'll absorb the delicious flavors. Serve this salad alongside our Reuben Sandwich.






    • 73

    Ingredients:


    • 3 lb. large red potatoes, scrubbed and quartered
    • 1 cup water

    For the dressing:


    • 2 tsp. whole-grain Dijon mustard
    • 2 Tbs. red wine vinegar
    • 3 Tbs. extra-virgin olive oil
    • 1 1/4 tsp. salt
    • 1/2 tsp. freshly ground pepper

    • 2 Tbs. chopped green onion, green portion only
    • 2 Tbs. chopped fresh flat-leaf parsley
    • 1 celery stalk, thinly sliced
    • Salt and freshly ground pepper, to taste

    Related Recipes


    Directions:

    Put the potatoes and water in a pressure cooker. Cover and cook on high for 5 minutes.

    Meanwhile, make the dressing: In a small bowl, whisk together the mustard, vinegar, olive oil, salt and pepper.

    Release the pressure according to the manufacturer's instructions. Drain the potatoes and transfer to a large bowl. Add the green onion, parsley and celery. Add the dressing and stir gently to combine. Taste and adjust the seasonings with salt and pepper. Serve warm or at room temperature. Serves 8 to 10.
    Williams-Sonoma Kitchen.
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