Ideally, you should be comfortable with both the place and the provider, so do a little research early on.
When you choose an OB, you choose where you’ll deliver.īecause most obstetricians have admitting privileges to just one hospital, your provider will likely determine where you’ll give birth. Keep in mind, too, that the bulk of your time spent laboring will be with the labor and delivery nurses, not your OB.Ģ. Be sure to discuss this issue with your OB early in your pregnancy so you know what to expect. In many practices, physicians rotate on-call duty, meaning your chances of delivering with your provider are dependent on how the practice is set up. The doctor you see during your pregnancy may not be the one who delivers your baby. There’s more than enough flavor happening already.) Here’s Rose Kallas’ recipe.Schedule an appointment with our women’s health team today.ġ. Just omit them, if you’ve got olive haters on your guest list. (Warning to the olive-averse: The recipe calls for an astonishing two cans of sliced olives. What sets Kallas’ salad apart is the array of colorful ingredients - Yukon gold potatoes, minced radishes, minced carrots and a garnish of sliced hard-boiled eggs. OK, it’s Rose Kallas’ grandchildren who call this salad “world famous,” but you might soon be echoing that moniker. (Psst, adding a little whole-grain mustard to the vinaigrette recipe will amp up the flavors even more.) Rose Kallas’ World Famous Potato Salad The recipe calls for chopped or ground pepperoni, but we prefer the look of julienned pepperoni - it’s prettier.
Mayonnaise averse? Here’s the perfect version: This vibrantly flavored, warm potato salad recipe from New York’s Torrisi Italian Specialties dresses still-warm potatoes with an oregano-flecked vinaigrette and pepperoni. Lollipops you can hear, Doritos jerky: 4 top trends at Sweets & Snacks Expo in Chicago Italian-Style Potato Salad With Pepperoni Pepperoni adds flavor and color to this warm potato salad. The dressing is still mayonnaise based, but it uses generous amounts of both whole-grain and Dijon mustards, with fresh tarragon, capers and red onions for added oomph. This sensational potato salad, from Janet Fletcher’s “Williams-Sonoma San Francisco” cookbook, is a showstopper - and very different from the usual versions. Gordon’s Red Potato Salad With Whole-Grain Mustard This red potato salad uses both Dijon and whole-grain mustard in the dressing. This recipe, contributed by a reader, tosses still-warm potatoes, onions and bacon with a sweet-and-sour vinaigrette made with hot bacon drippings, vinegar and sugar. The sweet-tangy flavors of a warm German-style potato salad are tough to resist, especially when served with grilled sausages and other Bavarian fare. (And if you’re a devotee of the famous Nut Tree potato salad recipe, you’ll find this one is rather similar.) German Potato Salad This classic recipe, which hails from a vintage Cook’s Illustrated Magazine, uses two simple tricks: Still-hot potatoes are first tossed with white vinegar to boost the flavor, then allowed to cool before you mix in celery, pickle relish and other tasty things - with a rubber spatula, so you don’t end up with mushy potatoes. Enjoy! 1 All-American Potato Salad Give ordinary potato salad a flavor blast with white vinegar. Here are five of our most popular variations on the theme, from a classic American recipe to German, Italian and even San Francisco versions. Wherever you fall on the pickle/no-pickle or mayo/no-mayo side of the equation, there’s a potato salad to please everyone. Few things draw as much delight at any picnic, potluck or tailgate as an All-American potato salad - or a German one.
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