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This Cajun potato salad does the trick. —Amanda West, Sibley, Louisiana Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes. Meanwhile, chop remaining onion.
In a large mixing bowl, gently mix together cooled potatoes, dill pickles, and onion, celery, green onion, and parsley. In small bowl, stir together mayonnaise, mustard, crab boil seasoning and creole seasoning; mix well. Pour spicy dressing mixture over the potato mixture; gently mix together thoroughly.
This satisfying cajun chicken salad has it all, spicy chicken, guacamole, and a homemade ripe tomato vinaigrette. This low-carb salad is a keeper! This recipe has been added to the shopping list. Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.
Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill. Once the potatoes are very tender, drain off all the water.