Easy CookOut Recipes, Patriotic Potato Salad, The Silver Palate Cookbook

Potato Salad, Silver Palate Recipe

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Patriotic Potato Salad

This recipe is from The Silver Palate Good Times Cookbook published in 1984. We like this recipe for potato salad with the addition of fresh dill, scallions, carrots and parsley.

Patriotic Potato Salad

14 small new red potatoes, scrubbed clean
6 hard cooked eggs , peeled and halved
1 medium size carrot, peeled and grated
2 medium size scallions (if using green onions use white part and 2 inches of the green) thinly sliced
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 tablespoon caraway seeds
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup sour cream
3/4 cup Hellmann's Mayonnaise

Heat a medium saucepan and bring it to a boil. Cook the potatoes 20-25 minutes until tender. Drain, cool and cut in half.

Combine the eggs, potatoes, carrot and scallions in a large bowl. Add the dill, parsley, caraway seeds, salt and pepper. Toss gently to combine.

Mix the sour cream and mayonnaise and gently fold into potato mixture.

Refrigerate for several hours or overnight before serving.

Cooking tip: When my friend makes this potato salad she adds the seasonings into the sour cream and mayonnaise. She says it takes less tossing so she is less apt to break up the potatoes and she says it distributes the flavors better throughout the salad.

Easy BBQ & Cookout Recipes

Angel Hair Pasta with Sun Dried Tomatoes
Baked Beans with Maple Syrup
Broccoli Salad
Cold Green Bean Salad, Feta & Pecans
Grilled Corn on the Cob
Grilled Lamb Shoulder with Honey
Grilled Lamb Shoulder Steaks, Moroccan BBQ Sauce
Grilled Pork Chops (Brining Pork Chops)
Grilled Swordfish Steaks with Soy Sauce
How to Season and Grill the Perfect Hamburger
Lemon Green Bean & Celery Salad
Marinades, Caribbean Recipes
Marinades, Indian & Asian Recipes
Maryland Jumbo Lump Crab Cakes
New Potatoes with Peas & Mint
Patriotic Potato Salad
Strawberry Spinach Salad

Tasty & Easy Green Bean Recipes

Armenian Green Beans with Ground Meat and Tomatoes
Blanched Green Beans
Fried Green Beans
Ginger Garlic Green Beans
Greek Green Beans
Greek Potatoes and Green Beans
Green Beans a'la Waterman's
Green Beans Almondine
Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Green Bean Casserole (Campbell's)
Green Bean Casserole (Cook's Illustrated)
Green Beans in Sour Cream & Tomato Sauce
Green Bean Salad, Dill, Parsley & Savory
Green Bean Salad, Feta & Pecans
Green Bean Salad, Provençal
Green Bean Salad, Soy Glazed Almonds, Cilantro
Green Beans with Coconut
Green Beans with Ginger Butter
Green Beans with Onion Paste (Madhur Jaffrey)
Green Beans with Shallots
Italian Green Beans (St. Anna Beans)
Oven Roasted Green Beans
Pears with Green Beans & Bacon
Persian Green Beans & Rice
Sautéed Green Beans with Hazelnut Crumbs
Sesame & Portobello Green Beans
Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans

Green Bean Salad, Provençal
This is an amazingly easy and tasty salad to showcase lovely haricots verts from the cookbook Simca's Cuisine by Simone &quot;Simca&quot; Beck. The French flair of this salad is unmistakable. We never knew that French cuisine could be so unfussy. We've made this salad many times but tend to enjoy it best when we can also showcase other produce grown right in our garden. We use our homegrown tomatoes, fennel, and basil.

Stir-Fried Green Beans with Pork & Chilies
This spicy green bean recipe is taken from Madhur Jaffrey's Far Eastern Cookery book. She says in her cookbook that she got this recipe from a &quot;long-toothed lady with a food stall ensconced right in the middle of the Weekend Market in Bangkok.&quot; We make this colorful and spicy dish when we're in the mood for something with a bit of heat. We would highly recommend you get fish sauce for this recipe.

A guide to canning fresh green beans
France is the birthplace of modern canning. During the Revolutionary War the government of France needed a way to make food available for it's troops out in the field. They offered a money reward to the first person who could come up with a way to do this. In 1809 a French confectioner developed a vacuum sealing method using glass jars. Thus canning was born.