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Kitchen Tools & Skills Recipes
Garlic
Potato Salad
Serves 6
3
pounds redskin potatoes(unpeeled)
2¼ tsp
Kosher salt
1¼ tsp
black
pepper
1¼ Tbsp
fresh garlic,
minced
3/4
cup
parsley, chopped
5 Tbsp
chicken stock
1
cup
mayonnaise
2
oz
capers (drained)
1. Boil potatoes until done.
2. Cut potatoes in quarters, or chunks.
3. Pour chicken stock over potatoes while they are still warm.
(Warm potatoes will absorb the chicken stock better
than after they have
cooled.)
4. Add remaining ingredients and toss gently.
5. Refrigerate.
6. For best results, do not re-mix.
This favorite recipe is
from classes taught by Diane Rogers of Syd & Diane’s,
"Incredible
Brand” of gourmet foods.
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