Pepperoni Potato Salad Sp5 Recipes

PEPPERONI PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, cucumber, tomato, onions and pepperoni. Add salad dressing and toss to coat. Cover and refrigerate until serving.

POTATO SALAD WITH PEPPERONI, SHALLOTS AND VINEGAR

Steps:

• Bring a large pot of water to boil over high heat. Add potatoes, garlic, thyme, peppercorns and 2 tablespoons of salt, then boil until potatoes are just tender, 10 to 15 minutes depending on size.
• Meanwhile, heat oil in a large pan over medium heat until shimmering. Add sage and oregano and fry until fragrant, about 30 seconds. Add the pepperoni, lower heat to medium-low, and render fat from the meat for about 2 minutes. Add shallots and cook, stirring occasionally, until tender, 8 to 10 minutes.
• When the potatoes are done, drain them, discard garlic, thyme and peppercorns, and lightly crush potatoes with the back of a fork. Keep warm in a bowl, covered with a kitchen towel.
• Add the vinegar to the skillet and stir, scraping up any brown bits from the bottom of the pan. Pour mixture over warm potatoes, toss and add salt and pepper as needed. Serve warm.

PEPPERONI POTATO SALAD

Steps:

• Put the potatoes in a pot with cold water and add 2 tablespoons salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
• For the dressing, mix together the mayonnaise, marinara sauce and Parmesan. Pour the dressing over the potatoes, add the scallions and give it a stir.
• Fold in the mozzarella pearls, pepperoni, olives, basil, pepper and three-quarters of the chopped parsley. Garnish with the remaining parsley.

ITALIAN POTATO PANCAKES #SP5

Steps:

• Mix mashed potatoes, garlic, cheese, egg and flour, salt & pepper until blended. Mixture will be thick but spoonable.
• In a skillet, melt 2 tablespoons butter, with spoon, place mixture into skillet, let cook a few minutes until edges start to brown, flip and continue cooking until browned. Similar to pancakes. Continue until all potatoes are cooked. Use additional butter, if skillet dries out.

POTATO STUFFED POBLANO PEPPERS #SP5

Steps:

• Preheat oven to 425 degrees Farnhieght.
• Brown the Chorizo in a skillet if it is not crumbled, crumble it before browning it. and set aside to cool for a few minutes.
• Cut the peppers in half lengthwise and clean out the seeds.
• in a mixing bowl mix together the potatoes, 1/2 cup of the cheese and the Chorizo and salt & pepper to taste.
• Put a little cooking oil on the outside of the peppers and place them on a baking sheet.
• Fill the peppers with 1/2 cup of the potato mixture in each one.
• sprinkle the remaining cheese equally over the top of the peppers.
• After the peppers are cooked top with a tablespoon of your favorite prepared salsa and enjoy!

SIMPLY IRRESISTIBLE TROPICAL POTATO SALAD #SP5

Steps:

• First microwave Simply Potatoes Traditional Mashed Potatoes on high for 3 minutes with plastic film peeled on the corner for ventilation.
• Then peel off plastic film entirely and stir Simply Potatoes Traditional Mashed Potatoes thoroughly, then place back in microwave for 1 minute.
• Take Simply Potatoes Traditional Mashed Potatoes and pour into a mixing bowl.
• Add 1 2/3 cups of mayonnaise, 1 1/2 cups of finely chopped peaches, 1 1/2 cups of finely chopped ham and 2 tbsp of white cheddar cheese to mixing bowl. Stir until all ingredients are thoroughly mixed, then serve!

SIMPLY POTATO SOUP #SP5

Steps:

• Bring chicken broth to a boil, then add hash browns. Boil for 10 minutes, then add soup and cheese. Stir until dissolved. Add bacon pieces to each bowl.

GREEK DILLY-DALLY POTATO SALAD #SP5

Steps:

• Squeeze lemon into a bowl, removing any seeds. Mix both bags of potatoes together with salt/pepper, lemon + zest, olive oil, chopped dill.
• Chill and serve!