Page 29 - The Summer Table: Kitchen Tested Recipes For Grilling and More!
P. 29

SUMMER

                                          POTATO SALAD



 Satisfying







 SIDES  7
































 1.  SUMMER POTATO SALAD



 2.  CLASSIC COMFORT TUNA CASSEROLE  Ingredients         Instructions




 3.  MEXICAN STREET CORN SALAD
               •  2 lb Small Yokon Gold Potatos, scrubbed and halved  1.  Place the potatoes in a large pot with enough water to cover by 2 inches.
               •  1 tbsp Ambrosia® Mediterranean Sea Salt, Fine  Cover and bring to a boil over high heat.
               •  1 tbsp Esprit de Paris® Smooth Dijon Mustard  2.  Once boiling, uncover, add the salt, and reduce the heat to medium. Simmer
               •  3 tbsp Ambrosia® Pickle Juice, divided   for 10-15 minutes, until the potatoes are tender. Drain.
               •  1 cup Mayonaise                        3.  Add the potatoes to a large bowl. Combine 2 tablespoons of pickle juice
               •  1 ½ tsp Ambrosia® Mediterranean Sea Salt, Fine  with  the  mustard  and  pour  it  over  the  still-warm  potatoes.  Toss  to  coat.
               •  1 tsp Pepper                             Refrigerate for at least 30 minutes or up to an hour.
               •   /3 cup Ambrosia® Sliced Dill Pickles, chopped
                1
               •  ¼ cup Red Onion, chopped               4.  In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle
                                                           juice, salt, and pepper and stir until smooth.
               •   /3 cup Green Onion, chopped
                1
                                                         5.  Add the pickles, red onion and green onions to the bowl with the potatoes.
                                                           Pour the sauce over and toss to coat. Enjoy!
   24   25   26   27   28   29   30   31   32   33   34