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Unformatted text preview: 1/2 teaspoon shredded carrot 1/4 teaspoon dried parsley 1/4 teaspoon pepper dash salt 1. Lightly peel the potatoes (you don't have to get all of the skin off) then chop them into bite-size pieces and boil in 6 cups of boiling, salted water for 7 to10 minutes. The potato chuncks should be tender, yet slightly tough in the middle when done. Drain and rinse potatoes with cold water. 2. In a medium bowl, combine remaining ingredients and whisk until smooth. 3. Poured drained potatoes into a large bowl. Pour the dressing over the potatoes and mix until well combined. 4. Cover and chill for at least 4 hours. Overnight is best. Makes 6 cups (about 8 servings)....
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This note was uploaded on 02/22/2011 for the course FOOD 101 taught by Professor Dr. during the Spring '11 term at CA Culinary.
- Spring '11