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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.
Boil and cook potatoes and eggs and let cool. Chop or mince onions. Drain cans of peas and beans. Peel and dice or chunk potatoes. Shell eggs and dice. Put into large bowl. Add drained peas and string beans. Add desired amount of salad dressing or mayonnaise, stirring gently until mixed. Let chill in refrigerator for 3 to 4 hours. Garnish and serve cold.