Cooking with Love

with Gianna Conte    (Jan)

Prep your work station

Prep your work station

Mama Conte's Potato Salad

This potato salad is not your typical mayonnaise based salad. It is a salad my mother in law would make every Saturday. She would make about 5 pounds of potatoes, a huge bowl. She would keep it on the counter covered and serve it at room temperature. Let me tell you, I loved it and looked forward to having it every time I visited on a Saturday.

Let's get started -

3 lbs red potatoes, chopped

4 stalks celery, chopped

1/4 red onion, chopped fine

2-3 vinegar peppers, seeded and sliced

1/4 cup pitted olives (your choice)

1/2 cup Olive oil

1/4 cup vinegar, I use Apple Cider vinegar

Salt and pepper to taste

10oz green beans (frozen or fresh)

Directions:

Boil potatoes till fork tender. Cool them to room temperature.

Boil stringbeans, drain and cool to room temperature.

Add the remaining ingredients and toss very well till completely coated. Taste for perfect seasoning.

Enjoy! Buon Appetito

Comments

21.01.2020 16:31

Jan Conte

Oops, I left out the recipe. I will add it, I promise!

21.01.2020 14:56

Marysue Bornholdt

Hi Jan - I can't find the recipe for this.

20.01.2020 00:22

Marysue Bornholdt

Hi Jan - I'd like to try this, but can't find the recipe.

20.01.2020 01:01

Jan Conte

Hi Marysue, it's under vegetables, Potato String beans. Hope you enjoy the recipe.❤️



Let's get baking!


Preheat the oven to 350 degrees


 1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil. 


Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.


Add to the processor:


2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt


Process all dry ingredients until they are entirely incorporated into the batter.


Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*


Preheat the oven to 350 degrees. Place in the center rack of the oven.  Bake for 30-40 minutes, depending on your oven.


Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth.  Pour onto the cooled fresh orange cake.


*if you don't have a large processor, you can use a blender.


Enjoy with some espresso and close your eyes and it will feel like you're in Sicily.