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This Green Goddess Potato Salad combines tender red potatoes, crisp celery, and zingy pepperoncini in a creamy, herb-packed ...
Melt butter over low heat, add onion and cook, stirring a few times until onion is soft but not brown. Raise heat and add squash. Cook to just heat through, then lower heat, cover and cook about 5 ...
SEASONAL RECIPES Recipe: Toss a chunky chicken, potato, and cucumber salad with a dreamy, creamy, buttermilk-herb dressing By Lisa Zwirn Globe Correspondent,Updated June 11, 2024, 12:15 p.m.
Although potato salad is always a crowd favorite, especially for 4th of July, boiling and draining the spuds can be a hassle. Luckily, microwaving the potatoes is the surprise trick that cooks ...
Ingredients 6 md Russet Potatoes, A Bout 2 1/2 Pounds 1/2 c Finely Chopped Onion 7 lg Hard-boiled Eggs, Coarsely Chopped, Divided 1 1/4 c Mayonnaise Or Salad Dressing 2 tsp Sugar 1/2 tsp Celery ...
Using a potato masher, coarsely mash cooled potatoes in a large bowl. Stir in scallions, celery, onion, parsley, pickle, remaining 1 tablespoon salt, and reserved dressing.
For those of you who hate mayo, or who just love potato salads, this is a great substitute. Those of you that do eat mayo will enjoy it too – Shawn said that it actually tastes very similar. It ...
Cook time 8 minutes to 13 minutes Makes about 6 cups Serves 6 Ingredients 2 pounds small Yukon gold, red potatoes, or a combination (no larger than 2 inches in diameter), quartered or halved if ...
Sarah Doig, also known as Sarah's Vegan Recipes, recently shared her summery potato salad concoction with her 189,000 followers. Rather than using just mayonnaise as the base for the dressing, she ...