Gemma Coon
More ideas from Gemma
Classic Potato Salad Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

Classic Potato Salad Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

Roasted Dijon Potatoes: Potatoes crusted with olive oil, Dijon, lemon, garlic, oregano, salt & pepper. Just toss potatoes in mixture & roast until browned & crispy. Yum!!

Roasted Dijon Potatoes: Potatoes crusted with olive oil, Dijon, lemon, garlic, oregano, salt & pepper. Just toss potatoes in mixture & roast until browned & crispy. Yum!!

All-Purpose Stir-Fry Sauce (Brown Garlic Sauce): This recipe has RAVE reviews... I'm making it tonight!

All-Purpose Stir-Fry Sauce (Brown Garlic Sauce): This recipe has RAVE reviews... I'm making it tonight!