- baked turkey
- cornbread dressing
- cauliflower au gratin
- candied yams
- house salad
- red velvet cake
In South Louisiana, many of us will cook a turkey or ham and serve it with turkey gravy and rice. Grandma's candied yams with oranges recipe has also been written, as well as eggplant dressing, green bean casserole, pecan pie, pumpkin pie, always alongside a chicken and sausage gumbo. What else can we add to our gluten-free Easter dinner menu? No holidays happen without potato salad. Today we will attempt a gluten-free potato salad recipe; however, most ingredients in potato salad are gluten free anyway.
Ingredients:
- 10 red potatoes boiled till soft (cut in fours)
- mayonnaise
- Italian dressing
- 1 whole bunch of celery with leaves
- 5 green onions
- salt
- pepper
- 1 jalepeno pepper
- 6 eggs (boiled)
- 1 sweet pickle
How to:
- Boil the potatoes first until soft.
- Set your eggs to boiling next with this method.
- While this is cooking start chopping your other ingredients.
- Add the chopped celery to a large bowl.
- Add the chopped green onions.
- Add the chopped sweet pickle.
- Add a 1/2 cup of mayo, then stir all.
- Now peel all the eggs.
- Chop all the eggs and add to the salad. Stir.
- Add the potatoes, then stir.
- If dry, add the Italian dressing and stir until it looks just like potato salad.
- If you add the Italian dressing at the end it cuts down on the calories of using just mayonnaise.
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