This lightened-up and festive tricolor potato salad is mayo-free and full of nutrients. It has a classic potato salad flavor with a fun twist from the addition of creamy chunks of fresh California Avocados, which are in season spring through fall. Featuring a tangy and slightly sweet non-fat Greek yogurt garlic-dill dressing, it provides an excellent source of dietary fiber and a good source of potassium and protein. This delicious and
Appetizer, Side Dish, Main Dish
Chef Sullivan serves this festive dish during the fall and winter months. Potatoes, cut into one-inch rounds, are topped with rendered guanciale (pancetta may also be used), onions, thyme, sherry and veal or beef stock. A favorite variation is made with leg of lamb, cooked above Yukon Gold potatoes. The result – a fragrant and memorable addition to the dinner menu.
Kids will “flip” for these flavorful pancakes named for their colorful ingredients. They won’t even notice they’re getting one full cup of vegetables in each serving!
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
Breakfast/Brunch, Main Dish
Recipe adapted from: Hubert Keller’s Souvenirs, Andrew McNeel Publishing, Kansas City, 2012 Videos/Recipe created by The Culinary Institute of America as an industry service to the United States Potato Board. Photography courtesy of Kristen Loken.
Appetizer, Side Dish
Preserved lemon, an essential ingredient in Moroccan cooking, is made by pickling lemons in salt and lemon juice. This Potato Salad with Quick Preserved Lemon and Arugula recipe produces a quick version that’s ready to use in minutes.
For many families, Thanksgiving dinner wouldn’t be right without mashed potatoes. It seems there is always one family member relegated to the task of whipping them at the last minute – an honorable duty. And there is always someone else leaning over his shoulder making sure he adds a bit more butter.