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Easter Potato Recipes |
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Easter is a time to celebrate with your friends and family. And any celebration without lip smacking dishes is unthinkable. If you are hosting a gala Easter party serve great food to all your guests. And I bet that they will talk about your Easter party for years to come. So, hurry up and learn the various ways of making savory potato dishes on this Easter. Dgreetings offers to you some of the delicious and mouth watering Easter Potato Recipes. So, settle in and read for fun!!! |
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Potato Salad
Ingredients:
3 lbs red new potatoes
2 tbs flat-leaf parsley
2 cups coarse salt
3 cups apple-cider vinegar
3 tbs extra-virgin olive oil
Vidalia onions, thinly sliced
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| Cooking Directions: First layer the chopped onions and season it with salt in a bowl. Then pour over the vinegar. Set aside the bowl for 30 minutes to draw out the bitter juices. Meanwhile, place the potatoes in a pot of cold salted water. Cook the potatoes for 15 to 20 minutes. Drain and cut potatoes in half. Cut each half to form half-moons. Place the still-warm cut potatoes in a medium-size bowl. Then, drain the onions from the vinegar and spread them over the potatoes. Then stir in olive oil and flat-leaf parsley
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Sweet and Sour Potatoes
Ingredients:
3/4 cup vinegar
1 onion; medium, diced
8 potatoes; boiled in skin
1/4 teaspoon pepper
3/4 cup sugar
5 bacon; slices, cut up
Salt according to taste
Cooking Directions: First peel and cube the boiled potatoes. Mix salt, pepper and sugar with diced onions. Keep the onions in a covered bowl. In a frying pan, fry the bacon until crisp. Then pour vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well.
Horseradish-Mustard New Potatoes
Ingredients:
1 large red onion
2 tablespoons horseradish mustard
3/4 cup chicken broth
4 pounds new potatoes
2 tablespoons flour
1 tablespoon butter
3/4 cup sour cream
2 tablespoons chopped fresh chives
1 teaspoon pink and black peppercorns, cracked
Salt according to taste
Cooking Directions: First peel the potatoes then cut in halves or quarters. Boil the potatoes lightly salted water about 10 minutes or until tender. Drain the potatoes and put them to a pan. In a medium saucepan sauté onion in butter for 4-5 minutes or until tender. Stir in 1 tablespoon of flour and salt. Then pour chicken broth. Cook and stir until broth is thickened. In a small bowl, stir together horseradish, sour cream mustard and the left 1 tablespoon flour. Stir the horseradish/flour paste into the broth mixture. Cook and stir until heated through. The sauce is ready, now pour the sauce over potatoes; toss lightly to coat. Sprinkle with chives and cracked peppercorns.
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