Food recipes
Warm Potato Salad
Warm Potato Salad Ingredients: potatoes, raw, skin water, bottled, generic salt, table bacon, meatless wheat flour, white, all-purpose, unenriched soup, chicken broth or bouillon, dry mustard, prepared, yellow sugars,...
Warm Potato Salad
Ingredients:
potatoes, raw, skin
water, bottled, generic
salt, table
bacon, meatless
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
mustard, prepared, yellow
sugars, granulated
celery, raw
vinegar, cider
spices, pepper, black
onions, spring or scallions (includes tops and bulb), raw
Directions:
Place the potatoes in a pot with cold water and 1 1/2 teaspoons of the salt.
Bring to a boil, reduce heat and simmer gently for 8 to 10 minutes.
Drain and place the potatoes on a serving platter.
While potatoes are cooking, place the bacon in a skillet and saute until crisp.
Remove the bacon, reserving 1 1/2 tablespoons of the bacon fat in the skillet.
Place it over low heat and, using a wire whisk, make a roux by stirring in the flour and allowing it to cook for 5 minutes until thick and smooth.
Remove from heat.
In a saucepan, warm the chicken broth.
Whisk in the roux.
In a small bowl mix together the mustard, sugar, celery seed, cider vinegar, the remaining 1/4 teaspoon salt and pepper.
Add the mixture to the roux mixture and simmer for 5 to 10 minutes until thickened slightly.
Pour sauce over potatoes, sprinkle with reserved bacon and scallions, toss and serve warm.
Ingredients:
potatoes, raw, skin
water, bottled, generic
salt, table
bacon, meatless
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
mustard, prepared, yellow
sugars, granulated
celery, raw
vinegar, cider
spices, pepper, black
onions, spring or scallions (includes tops and bulb), raw
Directions:
Place the potatoes in a pot with cold water and 1 1/2 teaspoons of the salt.
Bring to a boil, reduce heat and simmer gently for 8 to 10 minutes.
Drain and place the potatoes on a serving platter.
While potatoes are cooking, place the bacon in a skillet and saute until crisp.
Remove the bacon, reserving 1 1/2 tablespoons of the bacon fat in the skillet.
Place it over low heat and, using a wire whisk, make a roux by stirring in the flour and allowing it to cook for 5 minutes until thick and smooth.
Remove from heat.
In a saucepan, warm the chicken broth.
Whisk in the roux.
In a small bowl mix together the mustard, sugar, celery seed, cider vinegar, the remaining 1/4 teaspoon salt and pepper.
Add the mixture to the roux mixture and simmer for 5 to 10 minutes until thickened slightly.
Pour sauce over potatoes, sprinkle with reserved bacon and scallions, toss and serve warm.