Hot potato salad with Parma Ham
The extra step of marinating the potatoes overnight results in an intense flavor that transforms this dish from an accompaniment into the main event. Serve with your favorite breakfast meat on the side, top each plate with a fried egg, or just go vegetarian!
INGREDIENTS:
675 g (1 1/2 lb) new potatoes, washed
1 tbs oil
4 spring onions, chopped
225 g (8 oz) sugar snap peas, blanched
225 g cherry tomatoes, quartered
6 slices Parma ham, torn into small pieces
Schwartz Italian Salad Dressing with Olives and Oregano
PREPARATION
Cook the potatoes in lightly salted water for about 15 minutes, until tender.Meanwhile, heat the oil and fry the spring onions for 1 minute to soften. Combine the potatoes and spring onions in a large bowl and add the sugar snap peas, cherry tomatoes and Parma ham.
Recipe from: www.schwartz.co.uk/ recipedetail.cfm?ID=10390
Potato Salad recipe
INGREDIENTS:
2 1/2 pounds white thin-skin potatoes
2 tablespoons white or cider vinegar
1 4-ounce jar of diced pimientos, well drained (Pimientos are sweet red peppers.)
1 cup frozen sweet peas, thawed and drained
1 small white onion, peeled and left whole
1/2 cup light mayonnaise
1/2 teaspoon salt
1/2 teaspoon pepper
PREPARATION:
Put potatoes in pot, cover with water and bring to boil. Simmer until fork tender, about 20 minutes. Drain, cool and remove skins. Dice potatoes and put them in a large bowl. Sprinkle potatoes with the vinegar.
Add the pimientos and peas to the potatoes. Using a hand grater, grate the onion, releasing its juice over the potatoes. (The onion juice is what makes this salad so special.) Add the salt, pepper and mayonnaise and mix well with a spatula.
Refrigerate until ready to serve. Always pack potato salad in a cooler if you're taking it on a picnic. And remember: Foods that contain raw eggs, such as mayonnaise, can spoil if left unrefrigerated, especially on a hot day.
Recipe from:www.yakscorner.com/ stories/snack_potatosalad.htm |
