An Arda Recipe Book - The Barrow-Downs Discussion Forum

Lostgaeriel · 04-21-2002, 09:26 PM

The Gaffer's Delight - Tater Salad
‘Rare good ballast for an empty belly.’

Preparation: 20 minutes plus chilling Makes: 4 servings

· 1 ½ lbs (750 g) very small new taters, unpeeled (Yukon Gold or Red taters are ideal)
· ½ cup (125 mL) Italian salad dressing
· ½ cup (125 mL) grated Parmesan cheese, divided
· ½ red onion, sliced
· ½ English cucumber, chopped
· ½ sweet pepper, sliced (yellow or red)

Boil taters until tender, about 10-15 minutes. Drain. Cut in half and place in serving bowl.
Pour dressing, half of the cheese and remaining ingredients over taters. Toss to combine.
Refrigerate at least one hour before serving. Top with remaining cheese.

[ April 21, 2002: Message edited by: Lostgaeriel ]

04-21-2002, 09:26 PM	#11
Lostgaeriel Shade of Carn Dûm Join Date: Nov 2001 Location: Toronto the Good Posts: 477	The Gaffer's Delight - Tater Salad ‘Rare good ballast for an empty belly.’ Preparation: 20 minutes plus chilling Makes: 4 servings · 1 ½ lbs (750 g) very small new taters, unpeeled (Yukon Gold or Red taters are ideal) · ½ cup (125 mL) Italian salad dressing · ½ cup (125 mL) grated Parmesan cheese, divided · ½ red onion, sliced · ½ English cucumber, chopped · ½ sweet pepper, sliced (yellow or red) Boil taters until tender, about 10-15 minutes. Drain. Cut in half and place in serving bowl. Pour dressing, half of the cheese and remaining ingredients over taters. Toss to combine. Refrigerate at least one hour before serving. Top with remaining cheese. [ April 21, 2002: Message edited by: Lostgaeriel ] __________________ Elen síla lúmenn’ omentielvo, a star shines on the hour of our meeting.