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November 23, 2012

News ways to use Thanksgiving leftovers –


One potato, two potato, three potato, four… Unlike a lot of leftovers, the more boiled-potato leftovers you have, the better. Spuds seem to make themselves at home everywhere—from adding a touch of starch to a green salad to thickening up a soup to folding into a frittata.

Here are three of our favorite ways to use leftover spuds and put potato power into your meals.

The classic nicoise salad (born in Nice, France) is one of those perfect meals, combining greens, green beans, hard-cooked eggs, tuna, olives, and potatoes, and dressed in a honey-mustard vinaigrette with herbs. This Hot Potato Salad Nicoise recipe (the salad is pictured here), puts a slight twist on the traditional: the fish is grilled salmon, and the dressing is thicker and is a cooked combo of olive oil, lemon, a bit of sugar, celery seed, black pepper, and corn starch. Served warm, the flavors of all the ingredients come alive.

For the recipes, and links, visit:


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