Potato salad has long been one of the more popular recipes in homes throughout the United States. The great thing about this traditional recipe is that it is fairly easy to make, can be cooked with little or no preparation time and is an absolutely delicious side dish. In fact, many people often wonder why on earth they never cooked this particular meal in their kitchens. Visit here for more information about best kitchen radios.
First things first, you will need a good recipe for potato salad. This can be found in virtually any cook book, and it is very easy to replicate if you have a fondness for this type of dish. Typically, all you need for this type of recipe is a mix of white potatoes, a can of tuna, chopped scallions, optional bell pepper, onion, green onions, some lemon juice and olive oil. Place all of this mixture into your large bowl, add salt and pepper to taste, mix well and let the mixture cool down. It will be ready to serve when the pasta water has cooled down as well.
Another way to make a good recipe for potato salad is to use a cookie cutter to cut the potatoes into wedges. Using uncooked peas instead of potato is also a nice touch. Once cut into wedges, place the wedges into your greased baking pan along with the tomatoes and onion. Bake the mixture on the middle rack of your oven for about a quarter hour. When done, remove them from the oven and allow them to cool down.
Next, you will need to gather some fresh ingredients to go into your recipe. Usually, this consists of two pounds of frozen baby potatoes, an equal amount of red and green peppers, some carrots, and onion, some cucumber, some radishes, a can of tomato sauce, a can of tuna and a quarter Pound of Vermicelli. By using these items instead of actual food, you can alter the amounts so that you are still getting a healthy meal, but you will be cutting calories from the total recipe. Add all these things to your prepared baked potato mixture and bake it.
If you would like to turn this into a vegan recipe, just swap out the vegetable mentioned above for some spinach. You’ll also want to add in about two cups of chopped kale, or another green vegetable such as broccoli. You should also consider adding some cooked brown rice, nonfat sour cream, nonfat cheddar cheese, and shredded cheese. If you add any of these things to the vegan potato salad recipe, be sure to completely mix them in first. Otherwise, the dish will become too creamy and the desired taste will be lost.
Finally, for a nice, neat texture you may wish to shred your red potatoes into little pieces. You can either do this with a shredder or by hand. Either way will work well. Add your chopped parsley, dried oregano, red pepper flakes, and lemon juice to the mix and you’re all set for a tasty, satisfying meal that will have people coming back for more.