Confetti Potato Salad Food

CONFETTI POTATO SALAD

Steps:

• Cook potatoes in boiling water until tender (do not overcook), drain and cool.
• When cool combine potatoes with carrots, celery, spring onions, capsicum and corn.
• Mix together mayonnaise, cheddar cheese, sour cream, corn relish and parsley.
• Toss the vegetables with mayonnaise mixture until well coated, sprinkle with toasted sesame seeds and serve.

CONFETTI CORN

Steps:

• Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
• Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

CONFETTI BLACK EYED PEA SALAD

Steps:

• Whisk oil, vinegar, mustard, onion, salt, pepper, and honey in a large bowl; add black-eyed peas, bell pepper, tomato, celery, carrots, and parsley.
• Gently stir to combine.
• Cover and refrigerate up to 24 hours before serving.

CONFETTI SALAD

Steps:

• In a bowl, toss the greens, olives, onion, peppers, cabbage and cheese. Serve with dressing.

CONFETTI BEET SALAD

Steps:

• Mix all the ingredients together in a bowl.
• Season with salt and pepper to taste.
• Chill for at least two hours before serving, garnished with a little extra parsley or coriander if you have it on hand.

PAULA DEEN'S POTATO SALAD

Steps:

• In a large pot cook the potatoes with skin on in boiling water until just fork-tender (about 12-15 minutes).
• Cut into cubes.
• In a large bowl combine all remaining ingredients until well blended; add in the cooked cubed potatoes and mix gently.
• Serve at room temperature.

LOBSTER AND CONFETTI VEGETABLE SALAD

Steps:

• Place mustard in small bowl. Whisk in 2 tablespoons vinegar and orange juice. Gradually whisk in oil. Mix in tarragon, shallot and orange peel. Season dressing to taste with salt and pepper.
• Char bell peppers over gas flamer or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Place in large bowl.
• Bring large pot of salted water to boil. Add lobster tails and cook 10 minutes. Transfer to bowl of ice water and cool. Add green beans to same pot of boiling water and cook until crisp-tender, about 5 minutes. Using slotted spoon, transfer beans to another bowl of ice water and cool. Add potato to same pot of boiling water and cook 2 minutes. Add corn kernels; cook until potato and corn are just tender, about 2 minutes longer. Drain well; add to bowl with peppers. Drain green beans; pat dry with paper towels. Add beans to potato mixture.
• Drain lobster; remove meat from shells. Cut meat crosswise into rounds. (Dressing, lobster and salad can be prepared 4 hours ahead. Cover separately and refrigerate.) Mix lobster with 1 1/2 tablespoons dressing. Mix remaining dressing into salad. Season with salt and pepper.
• Toss greens with remaining 1 tablespoon vinegar. Place on large platter. Mound salad on greens. Arrange lobster over greens and serve.