用英语说出土豆沙拉的做法

用英语说出土豆沙拉的做法
用英语说出土豆沙拉的做法

用英语说出土豆沙拉的做法
first,cut the potatos' skin off; second,wash the potato to make sure it is clean; third,cut the potato to little pieces; fourth,put all of them into the big bowl; fifth,mix the potato with the salad soul.finally the potato salad is done.

楼上的，你的土豆沙拉是生的。呵呵~~

1)Dijon Vinaigrette Potato Salad
Serves 6 to 8
Creamy Yukon Gold potatoes provide a tender base in this light and tangy, European-style alternative to the traditional mayonnaise-based potato s...

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1)Dijon Vinaigrette Potato Salad
Serves 6 to 8
Creamy Yukon Gold potatoes provide a tender base in this light and tangy, European-style alternative to the traditional mayonnaise-based potato salad. Chives, parsley, tarragon and capers add depth of flavor, while olive oil and Dijon mustard pull it all together. A delicious, healthful addition to a summer picnic or barbecue. When selecting the potatoes, be sure to choose ones that are about the same size to ensure even cooking.
Ingredients
3 pounds medium Yukon Gold potatoes
Salt
1/2 cup extra virgin olive oil
3 tablespoons white wine vinegar
2 teaspoons coarse-grained Dijon mustard
1 tablespoon caper liquid from the jar
1 clove garlic, finely chopped
Pepper
1/2 cup finely chopped chives or green onions
1/3 cup chopped flat-leaf parsley
3 tablespoons finely chopped tarragon
2 tablespoons capers, drained
Method
Put the potatoes into a large pot. Add salt and enough water to cover them by 2 inches. Bring the water to a boil over medium high heat, then reduce the heat to medium low and simmer until potatoes are tender, about 15 minutes. Drain potatoes and set aside to cool.
Meanwhile, prepare the dressing. Whisk together oil, vinegar, mustard, caper liquid, garlic, salt and pepper in a medium bowl. Set aside.
Cut the cooled potatoes into 1/3-inch thick slices and transfer to a large bowl. Add chives, parsley, tarragon, capers and reserved dressing and toss gently to coat. Serve at room temperature.
Nutrition
Per serving (about 8oz/230g-wt.): 280 calories (140 from fat), 16g total fat, 2.5g saturated fat, 0mg cholesterol, 280mg sodium, 36g total carbohydrate (4g dietary fiber, 4g sugar), 6g protein
2)Roasted New Potato Salad
Serves 8
Summer is a great time for serving this bright side dish. Green beans, tomatoes and basil are all at their most flavorful and the salad packs up well for a picnic, too.
Ingredients
2 pounds new potatoes, cut into chunks
6 tablespoons plus 1 teaspoon extra virgin olive oil
Salt and pepper to taste
1/4 pound green beans, stemmed and sliced
2 tablespoons red wine vinegar
1/2 cup basil
1 garlic clove, finely chopped
2 medium tomatoes, chopped
1 cup salad greens
12 pitted Kalamata olives
Method
Preheat oven to 400°F. Toss potatoes with 1 teaspoon of the oil, salt and pepper and transfer to a roasting pan. Cover and roast until tender, 35 to 40 minutes. Set aside to let cool.
Meanwhile, bring a large pot of water to a boil. Add green beans and cook until just tender, 3 to 4 minutes. Rinse in cold water and set aside.
Put vinegar, remaining 6 tablespoons oil, basil, salt, and garlic into a blender and purée until smooth to make a vinaigrette. Toss potatoes, beans, tomatoes with vinaigrette together in a large bowl, then spoon mixture onto a plate arranged with salad greens. Garnish with olives and serve.
Nutrition
Per serving (about 7oz/189g-wt.): 250 calories (120 from fat), 13g total fat, 2g saturated fat, 0mg cholesterol, 250mg sodium, 26g total carbohydrate (5g dietary fiber, 3g sugar), 7g protein
3)The Best Basic Potato Salad
Serves 8
Potato salad is one of those dishes that can help limit the cost of a summer get-together. Learn to make this one, then try a few of your own special touches--maybe curry powder, chopped hard-cooked eggs, black olives or roasted red peppers? For a mayonnaise-free version, try our Dijon Vinaigrette Potato Salad recipe . For a mayo-and-mustard version, omit the lemon juice and add 2 tablespoons mustard and 1/3 cup chopped pickles.
Ingredients
3 pounds russet potatoes, peeled and cut into 1-inch chunks
Salt and ground black pepper to taste
1/3 cup light or regular sour cream
1/3 cup gluten-free mayonnaise
1/4 cup mixed chopped herbs such as parsley, basil and thyme
2 tablespoons lemon juice
2 ribs celery, chopped
1/2 small onion, chopped
Method
Put potatoes into a pot, cover with salted water and bring to a boil. Reduce heat and simmer 8 to 10 minutes. Be careful not to overcook. Test for doneness by inserting a fork into a potato chunk. It should slide in easily without breaking apart the potato. Immediately drain well and let cool 10 minutes.
Gently toss potatoes with sour cream, mayonnaise, herbs, lemon juice, celery, onion, salt and pepper. Cover and chill before serving.
Nutrition
Per serving (about 8oz/225g-wt.): 270 calories (90 from fat), 10g total fat, 1.5g saturated fat, 10mg cholesterol, 300mg sodium, 40g total carbohydrate (3g dietary fiber, 4g sugar), 4g protein
4)Classic Summertime Potato Salad
Serves 6 to 8
Secret Ingredient: Preserve Kitchen Ware
Take advantage of the last days of summer and pack an eco-friendly picnic using Recycline’s Preserve Kitchen Ware. Exclusive to Whole Foods Market, Preserve Kitchen is made from 100% recycled materials and makes the perfect container for this classic potato salad. To learn how to make this recipe, watch the Secret Ingredient cooking show.
Ingredients
2 pounds new red potatoes, scrubbed
1 to 2 eggs
2/3 cup Whole Foods Market canola mayonnaise
3 sprigs fresh dill, finely chopped
1 tablespoon coarse ground Dijon mustard
1/4 cup diced red onion
1/2 yellow bell pepper, chopped (about 1/2 cup)
1/3 cup chopped green onion
2 stalks celery, finely chopped
1 dill pickle, chopped
1 tablespoon pickle juice
1/2 teaspoon celery seed
Salt to taste
Paprika for garnish
Method
In a large pot, cover potatoes with cold water and a tablespoon of sea salt. Bring to a boil, reduce heat and simmer until potatoes are tender, 20 to 30 minutes. Drain well. Once potatoes have cooled, cut into bite-size cubes.
While the potatoes cook, place eggs in another saucepan, cover with water and bring to a boil. Boil 1 minute, then remove from heat and let sit, covered for 15 minutes. Drain and run under cold water. Refrigerate until needed.
In a large bowl, whisk together mayonnaise with dill, mustard, red onion, bell pepper, green onion and celery. Fold in pickles, pickle juice, celery seed and salt to taste. Stir in potatoes. Taste and adjust seasoning. Peel eggs, slice or chop and arrange over the top of the potato salad. Garnish with paprika. Cover and chill until ready to serve.
Nutrition
Per serving (about 7oz/201g-wt.): 150 calories (15 from fat), 1.5g total fat, 0g saturated fat, 45mg cholesterol, 320mg sodium, 28g total carbohydrate (3g dietary fiber, 4g sugar), 5g protein

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