Post by JJ Judkins on Aug 2, 2010 15:55:05 GMT -6
* Exported from MasterCook *
Beaumont Ranch Potato Salad
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Famous Resturant Side Dish
Vegetable Yahoo Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds red potatoes 1 (.7 ounce) package
dry Italian salad dressing mix (such as Good Seasons®)1/4 cup tarragon
vinegar1/4 cup water1 cup extra-virgin
olive oil1/2 cup chopped celery1 cup real bacon bits1/4 cup chopped dill
pickle (optional)1/4 cup chopped green
onion3 cups mayonnaise
Place the potatoes
into a large pot and cover with water. Bring to a boil over high heat, then
reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
Drain and allow to steam dry for a minute or two. In a bowl, whisk together the
dry Italian dressing mix, tarragon vinegar, water, and olive oil until
thoroughly blended. Set aside. Place the hot potatoes into a large bowl, and
roughly but thoroughly slice them with a table knife until the potatoes are in
chunks. Pour the dressing mixture over the hot potatoes, toss to coat, and let
the potatoes cool. Add the celery, bacon bits, dill pickle, and green onion to
the potatoes; lightly stir in mayonnaise until all ingredients are well
combined, and serve.
Source:
"Imported to Masster Cook by JJ, 8-2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
Nutr. Assoc. : 0 0 0 0 0 0
Beaumont Ranch Potato Salad
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Famous Resturant Side Dish
Vegetable Yahoo Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds red potatoes 1 (.7 ounce) package
dry Italian salad dressing mix (such as Good Seasons®)1/4 cup tarragon
vinegar1/4 cup water1 cup extra-virgin
olive oil1/2 cup chopped celery1 cup real bacon bits1/4 cup chopped dill
pickle (optional)1/4 cup chopped green
onion3 cups mayonnaise
Place the potatoes
into a large pot and cover with water. Bring to a boil over high heat, then
reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
Drain and allow to steam dry for a minute or two. In a bowl, whisk together the
dry Italian dressing mix, tarragon vinegar, water, and olive oil until
thoroughly blended. Set aside. Place the hot potatoes into a large bowl, and
roughly but thoroughly slice them with a table knife until the potatoes are in
chunks. Pour the dressing mixture over the hot potatoes, toss to coat, and let
the potatoes cool. Add the celery, bacon bits, dill pickle, and green onion to
the potatoes; lightly stir in mayonnaise until all ingredients are well
combined, and serve.
Source:
"Imported to Masster Cook by JJ, 8-2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
Nutr. Assoc. : 0 0 0 0 0 0