The bulk of the work is done by the beautiful marriage of the ingredients - the perfectly golden. But I would definitely size it down and serve it to myself for a gratifying and fire-crackinglyflavourful lunch or dinner - nutritiously comprising of gluten and grain free carbs along with a handful of vegetables and sprinkling of protein
Though I, for one, would be frankly insulted if someone served me mayo-lesspotatosalad. By then the rest of the bacon was mysteriously gone so there are no bacon bits on top
This recipe is adapted from The Vineyard Cookbook, by Barbara Scott-Goodman. I was planning on presenting this as the perfect winter potatosalad but have decided that it will actually be a year-roundfavorite for me
I say surprisingly, as salads have a reputation of for being a light meal, but after eating a bowl-full of this delight I felt the need to go for a walk, as I was too full to sit down and fester
When we snorkeled I refused to swim out far enough to see the sea turtles feeding at the bottom because I was scared that the waves would carry me away and as amazing as it was to see whales and dolphins up close, I counted down the seconds until we were back on dry land while we took our whale watching tour
RecipecourtesyBobby Flay . Pour into a large serving bowl and stir in the olives and parsley. Brush both sides of the potatoes with canola oil and season with salt and pepper, to taste
Roasted corn and roastedbabypotatoes and roasted garlic are key. Add the roasted garlic to the sour cream and mayonnaise dressing, and stir until well combined
Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra-virgin olive oil and a little swig of red wine vinegar
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