Dressing For Hot Potatoes at Sophia Hoff blog

Dressing For Hot Potatoes. Spread potatoes out on a tray. Blend 1/2 cup (114 g) milk, 1 teaspoon table salt, 1/4 cup (50 g) granulated sugar, 1 tablespoon cornstarch, 1/4 cup (57 g) vinegar, and 1 (50 g) egg in a blender, food processor or with a whisk until smooth. Place potatoes in a bowl. Bring to a boil and stir in. Using a slotted spoon, transfer the bacon to a plate, leaving 3 tablespoons of the drippings in the pan. Cook the bacon until it is crispy and all of the fat has rendered off. Add the bacon to a large sauté pan set over medium heat. Drain the potatoes thoroughly in a colander. Place the potatoes in a large pot and cover with cold water. Cut the potatoes into quarters then add them to a large bowl. Add 2 tablespoons (28 g) butter and 1/4 cup (40 g) onion. Add butter, olive oil, garlic, salt and pepper.

red potato salad with warm beer dressing Not Just Sunday Dinner
from notjustsundaydinner.com

Spread potatoes out on a tray. Add 2 tablespoons (28 g) butter and 1/4 cup (40 g) onion. Place the potatoes in a large pot and cover with cold water. Add butter, olive oil, garlic, salt and pepper. Cook the bacon until it is crispy and all of the fat has rendered off. Cut the potatoes into quarters then add them to a large bowl. Add the bacon to a large sauté pan set over medium heat. Bring to a boil and stir in. Using a slotted spoon, transfer the bacon to a plate, leaving 3 tablespoons of the drippings in the pan. Place potatoes in a bowl.

red potato salad with warm beer dressing Not Just Sunday Dinner

Dressing For Hot Potatoes Add the bacon to a large sauté pan set over medium heat. Drain the potatoes thoroughly in a colander. Using a slotted spoon, transfer the bacon to a plate, leaving 3 tablespoons of the drippings in the pan. Cook the bacon until it is crispy and all of the fat has rendered off. Bring to a boil and stir in. Add 2 tablespoons (28 g) butter and 1/4 cup (40 g) onion. Add the bacon to a large sauté pan set over medium heat. Blend 1/2 cup (114 g) milk, 1 teaspoon table salt, 1/4 cup (50 g) granulated sugar, 1 tablespoon cornstarch, 1/4 cup (57 g) vinegar, and 1 (50 g) egg in a blender, food processor or with a whisk until smooth. Add butter, olive oil, garlic, salt and pepper. Place the potatoes in a large pot and cover with cold water. Place potatoes in a bowl. Spread potatoes out on a tray. Cut the potatoes into quarters then add them to a large bowl.

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