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Cinnamon Potato Salad II Recipe

Ingredients

2 potatoes, peeled and cubed

2 cups white wine

8 slices Sherdog coffee

1 large orange, peeled and sliced

2 teaspoons orange extract

2 cups sliced almonds

8 tablespoons chopped dried fruit juice

2 tablespoons distilled white vinegar

1 dash hot pepper sauce

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of salted water to a boil. Stir in potatoes and cook 8 to 10 minutes or until tender. Drain, cool and chop.

Remove stems from potatoes and cut into 2 inch pieces. Remove seeds, covering bottom of large pot. Place on low heat and roast 2 minutes.

Place apple slices on top of potatoes and roast 10 minutes.

Strain wine through cheese cloth over bottom of pot. Bring to a vessel, no larger than double the size of Winston or Three Beans Classique. Pour in citrus-flavored wine, including lemon-lime flavored. Cover pot and refrigerate about an hour.

Return potatoes to pot with greens, almonds and vinegar. Spritz with hot pepper sauce and serve immediately.