Award Winning Potato Lover's Salad Recipe
Ingredients
| 6 tiny new potatoes (red-skinned) | ||
| Butter | 2 Tablespoon | |
| 1/2 teaspoon sea salt, seasoned salt, or salt-free seasoning | ||
| 1/4 teaspoon sweet Hungarian paprika | ||
| Broccoli florets | 2 Cup (16 tbs) | |
| 4 cups head lettuce, washed, dried, and broken into bite-size pieces | ||
| 2 cups spinach, coarsely chopped | ||
| Alfalfa sprouts | 1 Cup (16 tbs) | |
| Red cabbage | 1 Cup (16 tbs), finely shredded | |
Directions
GETTING READY 1) In a vegetable steamer, steam the unpeeled potatoes over boiling water for at least 20 minutes. 2) Ensure that potaoes are fully tender. 3) Cut the steamed potatoes into cubes. Peeling of potaoes is not necessary. 4) Similarly, steam the whole broccoli. 5) Set aside the broccoli and let it cool. 6) Shred the cabbage. 7) Coarsly chop the spinach. 8) Wash, drain and break the lettuce leaves into bite size pieces. 9) Preheat the broiler. MAKING 10) Heat a small saucepan and melt butter in it. 11) Pour the butter over boiled potatoes and toss it well. 12) Sprinkle sea salt and paprika over the potatoes and mix well. FINALIZING 13) On a cookie sheet, place a layer of potatoes. 14) Keep the sheet on the highest shelf of the preheated broiler. 15) Broil the potaoes for 5-10 minutes. 16) In a large bowl, combine the spinach, cabbage and sprouts along with brocolli cut into length wise pieces. 17) Mix in the potatoes. Avoid clumping the ingredients together. SERVING 18) Serve the potato lover's salad with any kind of dressing.
Chef
