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  • Warm Italian Potato Salad:
  • Red Potatoes, boiled until fork tender and cut in large pieces
  • 1/4 Red Onion, sliced thin
  • Hot Peppers
  • Balsamic Vinegar
  • Olive Oil
  • Dried Oregano
  • Salt, Pepper, Garlic Powder
  • String Beans
  • Italian parsley, finely chopped
  • Celery salt


Preheat your oven to 300 degrees. Place your hot peppers in a baking dish.  Add a few tablespoons of balsamic vinegar and olive oil. Sprinkle with a fair amount of salt, pepper, garlic powder and oregano.  Mix well, cover with tinfoil and let roast for at least an hour.  You really can’t over cook them.

Set the hot peppers aside. Cut up 3 peppers and add to a large mixing bowl. (Save the extra peppers in your fridge for later use on sandwiches, with eggs, over a nice pork chop, etc.)

Place string beans in the same pan the peppers were in. Mix the string beans in the sauce and add a drop of water. Place in the microwave for 1-2 minutes or you can add them to a saute pan and cook that way.  I like the string beans to be the crunch in the salad so I don’t cook them any further than that.  Pour the entire dish with sauce into the mixing bowl.

Add the potatoes. Then sprinkle with salt, pepper, garlic powder and celery salt.

American Potato Salad:
  • Red Potatoes, boiled until fork tender and cut in large pieces
  • White onion, diced thin (normally I use red onion but I couldn’t turn down these fresh onions!)
  • Salt & Fresh Cracked Pepper
  • 3-4 Celery Stalks
  • Celery Salt
  • 1 1/2 tbsp Light Mayo
  • 1 tbsp Reduced Fat Sour Cream

Chop celery into bite sized pieces. Add to large mixing bowl with the potatoes.
Add mayonnaise, sour cream, salt, pepper, celery salt, parsley and onion. Mix well.

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