Kurt Gutenbrunners Potato And Cucumber Salad Recipes

Steps:

• Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and cool. Cut potatoes into small cubes. , In a large serving bowl, combine the potatoes, celery, onions, dill and salt. In a small bowl, whisk mayonnaise and salad dressing until blended. Pour over potato mixture and stir gently to coat. Cover and refrigerate for at least 6 hours before serving.

Steps:

• Put cucumber slices in a bowl and toss with 2 teaspoons salt and set aside.
• Put potatoes in saucepan and cover with water and add a generous pinch of salt and caraway seeds.
• Bring to a boil and cook until potatoes are just tender.
• Drain, peel, and slice into a bowl while still warm.
• Season with salt and pepper.
• In a saucepan, bring stock and onion to a simmer.
• Add to potatoes, and toss gently until silky and lightly thickened.
• Fold in mustard, vinegar, and oils.
• Drain cucumbers well, squeezing out excess liquid. (Liquid can be used in soups or sauces.).
• Fold cucumbers into potato salad.
• Add more salt, pepper, and vinegar if needed.
• Add sour cream, creme fraiche, or yogurt if wanted.
• Serve as first course or side dish.

Steps:

• Preheat oven to 325°F.
• Cut off the top third of the garlic head so the cloves are exposed.
• Place garlic in a small baking dish or ramekin and drizzle lightly with olive oil.
• Turn garlic cut side down and roast for 60-75 minutes at 325F or until cloves have softened.
• Increase oven temperature to 400°F.
• Lightly oil a large baking sheet and set aside.
• Place russet-type potatoes in a large mixing bowl and toss with 1 tablespoon olive oil.
• Spread in a flat layer on baking sheet.
• In the same mixing bowl, toss zucchini and sweet potatoes with 2 tablespoons of olive oil and 2 tablespoons balsamic vinegar.
• Spread in a flat layer on baking sheet as well.
• Roast vegetables at 400F for 30 minutes, or until tender.
• Allow to cool.
• Squeeze roasted garlic cloves into a large mixing bowl and mash lightly with a fork.
• Add thawed peas, minced sage, honey, scallions, cayenne pepper, dijon mustard, mayonnaise, toasted pine nuts, salt, pepper, chili powder, and cumin to the garlic in the mixing bowl and stir until blended.
• Fold in the roasted vegetables and chopped egg.
• Cover and refrigerate several hours before serving.

Steps:

• Remove seeds from cucumber & slice finely.
• Combine with potatoes, corn & onions.
• Stir through sufficient dressing & chill.

Steps:

• Place salt, pepper, oil and vinegar in a plastic bowl with a lid.
• Add sliced potatoes, cucumbers and onion rings.
• Cover and tumble, coating everything.
• Place in refrigerator for one or two hours.
• Drain.
• Add remaining ingredients to the vegetables and mix well.
• Add salt and pepper to taste and garnish with paprika and basil.
• Chill until ready to serve.