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.