Basic HTML Version
inach
-2 inch thin slices
pper flakes, and balsamic vinegar in a medium
whisking constantly until completely incorpo-
Add dried cranberries, red bell pepper, cherry
ith 1/4 cup of the dressing.
and Honey Mustard Vinaigrette
Ingredients:
7 Idaho potatoes
5 eggs hard boiled
1 cup diced plum tomato
1/2 cup finely diced red onion
1/2 cup chopped cilantro
1/4 cup green onions
1/4 cup mayonnaise
1cup cooked green peas
Juice of two limes
¾ cup mayonnaise
salt and pepper to taste
Method:
Bring a large pot of salted water to a boil. Add potatoes and cook until
tender but still firm, about 15 minutes. Drain, cool, peel and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a
boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12
minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the pota-
toes, eggs, tomato, onion,
cilantro, green peas, lime juice and
mayonnaise.
Mix together well and refrigerate until
chilled.
Potato salad