potatoes

May 18

Recipe: Hot Bacon Potato Salad With Green Beans

By |Recipes, Recipes and Entertaining|1 Comment|

Hot Bacon Potato Salad With Green Beans

Hot Bacon Potato Salad With Green Beans
Author: 
Recipe type: Entree
Prep time: 
Total time: 
Serves: 8
 
This dish is great on its own or as a side for a seafood boil. The honey and Dijon mustard will give it a zing that your guests will love.
Ingredients
  • 3 lb. fingerling potatoes, cut in half
  • 1 (8-oz.) package haricots verts (tiny green beans)
  • ½ cup white wine vinegar
  • 1 shallot, minced
  • 3 Tbsp. honey
  • 1 Tbsp. Dijon mustard
  • 1½ tsp. salt
  • 1 tsp. pepper
  • ½ cup olive oil
  • 2 Tbsp. chopped fresh dill
  • ¼ cup coarsely chopped fresh parsley
  • 4 fully cooked bacon slices, chopped
Instructions
  1. Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat, and cook 20 minutes or until tender. Drain.
  2. Meanwhile, cook green beans in boiling water to cover in a medium saucepan 3 to 4 minutes or until crisp-tender. Plunge in ice water to stop the cooking process; drain.
  3. Whisk together vinegar and next 5 ingredients in a medium bowl. Add oil in a slow, steady stream, whisking constantly, until smooth.
  4. Pour vinegar mixture over potatoes. Just before serving, add green beans, dill, and parsley, and toss gently until blended. Sprinkle with bacon. Serve immediately, or cover and chill until ready to serve.

 

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May 18

Recipe: Frogmore Stew

By |Recipes, Recipes and Entertaining|0 Comments|

Frogmore Stew

Frogmore Stew
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Summary of Frogmore Stew
Ingredients
  • ¼ cup Old Bay seasoning
  • 2 bay leaves
  • 4 lb. small red potatoes
  • 2 lb. hot smoked link sausage, cut into 1½-inch pieces
  • 6 ears fresh corn, halved
  • 4 lb. unpeeled, large raw shrimp (16/20 count)
  • Old Bay seasoning
  • Cocktail sauce
Instructions
  1. Bring 5 quarts water, ¼ cup Old Bay seasoning, and bay leaves to a rolling boil in a large Dutch oven. Add potatoes; return to a boil, and cook, uncovered, 10 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.
  2. Add shrimp to Dutch oven; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with Old Bay seasoning and cocktail sauce.

 

Click here to download a printable PDF of this recipe.