Place the potatoes in a large pot and add enough salted water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Be sure they are cooked! Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well. Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl.
To most of the country, coleslaw is crisp and sharp, but down south it's sometimes so soft and sweet it might be dessert.
Ingredients
A scattering of ruby-colored pomegranate seeds makes a memorable finish to this dish.
Ingredients
This salad is sure to be a showstopper at any picnic and is not impossible to make.
Adapted from CookWise: The Hows & Whys of Successful Cooking with Over 230 Great-Tasting Recipes, by Shirley Corriher.
Ingredients
Ingredients
You could cook the asparagus a day ahead, and make the salad hours before serving.