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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
You're reading one of recipes available free. Full library with Gastronome.
Either wash or peel potatoes and dice into 2cm cubes. Boil until cooked (approximately 7 - 10 minutes), drain and set aside to cool. If using frozen peas cook and let cool. Dice dill pickles and pickled banana peppers and add to potatoes along with diced ham, peas and egg if using. Add mayonnaise and vinegar and stir to mix. Place salad in the refrigerator for at least 2 hours. The salad will taste better the longer it is allowed to sit in the refrigerator. Eat within 3 days.