KosherEye
<<< o >>> The Kosher Baker Double Giveaway <<< o >>> Norene's Cranberry Brisket with Caramelized Onions <<< o >>> How to Make Simple Syrup <<< o >>> New Cookbook The Modern Kosher Kitchen <<< o >>> French Chocolate Silk Pie <<< o >>> Time to PLAY with SodaStream <<< o >>> Kosher Queen Wins Foodie Contest with Pork <<< o >>> Reynolds Kitchens Coupons <<< o >>> FreshTape <<< o >>> Red Star Platinum Yeast <<< o >>>
Bookmark and Share
Baconnaise Potato Salad PDF Print E-mail

KosherEye.com

Adapted from BaconSalt.com

Ingredients:

2 pounds small potatoes (preferably reds)
2 tablespoons Dijon mustard
1 cup Baconnaise™
3 stalks finely minced celery
2 tablespoons chopped parsley
Salt and pepper to taste

Directions:

Cut the potatoes into half-inch pieces, keeping the skin on. Place potatoes in a pot of boiling, salted water and cook for approximately 15 minutes until they are tender, but still a little firm.

Drain and place in cold water immediately.

Pre-mix the Baconnaise and Dijon mustard, then add to potatoes along with minced celery, Dijon mustard and parsley until evenly coated. Add salt and pepper if necessary to taste. Sprinkle more parsley on the top for garnish.

 
<< Start < Prev 1151 1152 1153 1154 1155 1156 1157 1158 1159 1160 Next > End >>

Page 1155 of 1488
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3