xiaoxl/recipe_data huggingface dataset:
Aloo Gobi
Category: world-cuisine
By LUNACITY

Traditional Indian dish made of spiced cauliflower and potatoes. This dish is steamed and then fried in oil making it intentionally dry and somewhat crispy. WARNING: This dish is extremely spicy, which is the way I like it. However, if you don't like your food that spicy, feel free to cut down on the serrano pepper and/or cayenne pepper. Also, I would recommend serving this with a side of raita or plain yogurt to cool the mouth down after eating.

Ingredients:
3 tablespoons vegetable oil, divided
½ teaspoon cumin seed
1 small onion, quartered and sliced
2  serrano chile peppers, minced
1 teaspoon ginger paste
2 teaspoons ground coriander
¼ teaspoon paprika
½ teaspoon turmeric powder
½ teaspoon cayenne pepper
½ teaspoon garam masala
2 medium baking potatoes, peeled and cut into 1 inch pieces
1 teaspoon salt
½ head cauliflower, cut into florets
2 teaspoons lemon juice

Directions:
Heat 2 tablespoons of oil over medium-high heat in a large pot. Fry cumin seeds for a few seconds until they turn golden brown and begin to pop. Reduce heat to medium, stir in the onion, and cook until lightly browned. Stir in serrano pepper and ginger; fry for 1 minute. Season with coriander, paprika, turmeric, cayenne, and garam masala; cook for 30 seconds until fragrant. Stir potatoes and salt into the pot, cover, and cook for 5 to 7 minutes. Add cauliflower, cover, and cook until cauliflower steams in its own juices until tender, about 20 minutes. Stir in lemon juice. Pour remaining 1 tablespoon of oil around the edges of the pot. Increase heat to medium-high and fry for 3 to 5 minutes to brown, stirring gently to avoid mashing the cauliflower.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 141.4
Fat: 7.3 g
Saturated fat: 1.1 g
Carbohydrates: 17.8 g
Sugars: 2.3 g
Dietary fiber: 3.7 g
Protein: 2.8 g
Sodium: 408.2 mg
Greek Chicken and Potato Bowl
Category: uncategorized
By Chef John

How do you make our Big Fat Greek Salad bigger and fatter? By adding garlic, lemon, and herb chicken and some crispy, crunchy, pan dripping-soaked potatoes. And yes, we could've called this Greek Chicken and Potato Salad, but it's come to my attention that these days, people really enjoy eating things called "bowls."

Ingredients:
2 pounds boneless, skinless chicken thighs
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 teaspoons dried oregano
¼ teaspoon red pepper flakes
1 pinch cayenne pepper
4 cloves garlic, minced
1 large lemon, juiced
¼ cup olive oil
2 medium russet potatoes, peeled and cut into 1-inch cubes
1 pinch kosher salt
1 splash olive oil
¼ cup red wine vinegar
⅓ cup olive oil, or to taste
1 large lemon, juiced
salt and freshly ground black pepper to taste
2 tablespoons chopped flat-leaf (Italian) parsley
2 tablespoons chopped fresh oregano
2 cups cubed English cucumber
2 cups halved cherry tomatoes
½ cup sliced red onion
1 cup cubed feta cheese
4 cups mixed salad greens

Directions:
Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade. Wrap in plastic and marinate in the refrigerator for 6 to 12 hours. Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil. Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside. Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl. Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces. Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired. While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano. Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula. To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.

Prep time: 20 mins
Cook time: 45 mins
Total time: 7 hrs 5 mins
Yields: 4 servings

Calories: 909.3
Fat: 63.2 g
Saturated fat: 18.6 g
Carbohydrates: 38.4 g
Sugars: 4.8 g
Dietary fiber: 8.3 g
Protein: 52.4 g
Cholesterol: 196.2 mg
Sodium: 1925.9 mg
Blackened Chicken


Ingredients:
boneless chicken breasts, butter, salt, garlic powder, black pepper, cayenne pepper, onion powder, ground cumin, paprika, sugar

Directions:
Let the chicken come to room temperature before using.
Cover chicken with butter until well coated.
Heat a cast iron skillet over high heat until very hot.
Roll each chicken breast into about 1/2 tsp. seasoning mix (I use my hands].
Immediately place the chicken pieces skin side down in the skillet to sear.
Pour about 1 teaspoon of the butter on top.
Cook about 2+ minutes, until a crust forms on the underside.
Turn and pour another 1 teaspoon of the butter on each of the chicken pieces.
Cook until just cooked through.
Garlic Flavored Saltine Crackers


Ingredients:
garlic cloves, fresh flat-leaf parsley, butter

Directions:
Make a garlic butter by combining the minced garlic with parsley and melted butter.
Lay out a flat layer of saltines on a lined baking tray and use a pastry brush to baste the saltines with garlic butter.
Bake in the oven for about 5 to 7 minutes until golden.
Serve with any dip you like!
Yum!
Creamy Parmesan Salmon Fillet


Ingredients:
mayonnaise, garlic powder, parmesan cheese, fresh chives, green onion, fresh lemon juice, boneless salmon fillet

Directions:
Preheat the oven to 400 F (190 C].
In a small bowl combine all ingredients except the salmon and mix well.
Spread mayonnaise mixture over the top of the salmon covering all the meat.
Place salmaon skin down,on a parchment lined baking sheet and cook for 25-30 minutes until the fish flakes with a fork and the top is golden brown.
Chocolate Chip Cookie Dough Frosting
Category: desserts
By Denece Frisbie

This tastes exactly like cookie dough, for those of you who 'love' cookie dough! No eggs added, so safe to eat as a snack...well maybe not for your thighs. Excellent to make a little thicker and eat on a spoon or add more cream or milk and make a dip out of it!

Ingredients:
¾ cup packed light brown sugar
½ cup butter, at room temperature
1 ¼ cups all-purpose flour
1 teaspoon vanilla extract
½ teaspoon salt
¼ cup heavy whipping cream, or to taste
½ cup miniature chocolate chips, or more to taste

Directions:
Beat brown sugar and butter together in a bowl using an electric mixer on medium speed until smooth and creamy. Beat flour, vanilla extract, and salt into creamed butter until combined. Slowly mix cream into butter mixture until desired consistency is reached; fold in chocolate chips.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 202.3
Fat: 11.8 g
Saturated fat: 7.3 g
Carbohydrates: 23.6 g
Sugars: 12.8 g
Dietary fiber: 0.8 g
Protein: 1.8 g
Cholesterol: 27.1 mg
Sodium: 156.9 mg
Sauteed Mushrooms


Ingredients:
white mushrooms, olive oil, soy sauce

Directions:
"first clean the mushrooms then cut them into quarters. after you cut them pour the olive oil into the pan and heat the olive oil up until you can move it around like water. then pour the mushrooms in and saute them until the absorbed all the oil then you pour you're soy sauce in and repeat what you did with the olive oil."
Spicy Buffalo Chicken Sandwiches


Ingredients:
butter, carrots, celery, onion, blue cheese

Directions:
Stir together butter and 2 teaspoons hot sauce. Brush cut sides of rolls evenly with mixture. Place, cut sides up, on a baking sheet. Bake at 350 degrees F for 8 to 10 minutes or until toasted.
Stir together blue cheese dressing, 2-3 teaspoons hot sauce, and Creole seasoning. Add carrots, celery, and if desired, onion; toss to coat.
Arrange chicken on bottom halves of rolls; drizzle evenly with  remaining hot sauce.
Layer chicken evenly with carrot mixture and crumbled blue cheese.
Top with remaining roll halves. Serve with additional hot sauce, if desired.
Easy & Fresh Guacamole


Ingredients:
avocados, salsa

Directions:
Mash avocados., Add salsa.
Ham and Beans


Ingredients:
dried pink beans, pinto beans, bacon fat, ham bone, onion, garlic cloves, chicken broth, bay leaf, ground cumin, dried oregano, cayenne, salt

Directions:
Soak beans overnight or cover with water and bring to boil and simmer for 2 minutes.
Turn off heat and let stand for one hour.  Then drain off all liquid.
Melt bacon fat in a 5 quart pot and add chiles, onions, garlic, oregano and cumin.  Saute til soft about 5 minutes.
Add drained beans, broth, water can be used instead of the broth, but I use 4c broth, and bay leaf.  Bring to a boil, stirring.  Reduce heat and simmer til beans are tender or about 2 hours. Add cooked ham.
After cooking, add salt and cayenne and remove the bay leaf.  More salt can be added according to your taste.
Caramelized Corn With Onions and Red Bell Peppers


Ingredients:
fresh corn kernels, olive oil, red bell peppers, onion, garlic clove, fresh cilantro, chili powder

Directions:
Heat large nonstick skillet over medium-high heat. Add corn; stir until beginning to dry and brown, about 8 minutes. Transfer to small bowl.
Add oil to skillet. Heat over medium-high heat. Add bell peppers, onion, and garlic. Sauté until peppers are tender, about 8 minutes.
Mix in cilantro and chili powder, then corn. Stir until heated through, about 2 minutes. Season with salt and pepper.
Pork and Cabbage Soup
Category: soups-stews-and-chili
By SANDJEAN

Pork sausage, cabbage, potatoes, and onion make for a quick, delicious soup.

Ingredients:
1 pound pork sausage
1 (14 ounce) can beef broth
2 cups water
2 teaspoons beef bouillon granules
½ head cabbage, finely chopped
3  potatoes, diced
1  onion, diced
1 clove garlic, diced
1 tablespoon dried marjoram
salt and pepper to taste

Directions:
Place sausage in a large pot, break apart, and cook until evenly brown. Pour the broth and water into the pot with the sausage. Dissolve the beef bouillon granules in the liquid. Mix in the cabbage, potatoes, onion, and garlic. Season with marjoram, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 20 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 437.7
Fat: 30.9 g
Saturated fat: 11.1 g
Carbohydrates: 27.4 g
Sugars: 4.9 g
Dietary fiber: 5.2 g
Protein: 13.4 g
Cholesterol: 51.5 mg
Sodium: 892.7 mg
Luby's Cafeteria Stuffed Jalapenos


Ingredients:
cream cheese, chives, pimiento, mayonnaise

Directions:
Whip the cream cheese together with the mayonnaise, chives, and pimientos.
Whip together until smooth and fluffy.
Pipe into jalapenos using a piping bag and tip OR cut the corner off a ziplock baggie.
Cover
and store jalapenos in refrigerator.
Oven-Fried Eggplant Slices


Ingredients:
eggplants, mayonnaise

Directions:
Preheat oven to 425 degrees and place parchment paper on baking pan.
Slice eggplant into 1/2 inch thick rounds.
Spread thin layer of mayonnaise on one side, then press into bread crumbs.
Repeat for other side of eggplant round and for all other slices.
Bake 10-12 minutes (or until golden brown] each side.
Seared Wheels of Sweet Corn in Indonesian Kecap


Ingredients:
corn, garlic cloves, soy sauce, ketjap manis

Directions:
Cut the corn into 1cm thick wheels., Heat the peanut oil until smoking in a wok., Stir-fry wheels of corn until they start to blacken in spots., Add the garlic and chilli and continue stir-frying for 1 minute., Stirring continuously, add the kecap manis and soy sauce., Stir in the dark sesame oil, then remove from the heat and serve.
Couscous Stuffed Bell Peppers for the Barbecue (Vegetarian)


Ingredients:
red bell peppers, couscous, celery, garlic cloves, onion, cheddar cheese, ground coriander, ground rosemary, ground turmeric, ground paprika, cinnamon, mushroom, parsley

Directions:
Cut the peppers in half, and remove the seeds, and white membrane. Be careful not to remove the stalk from the top half of the peppers.
Put the cous cous in a large bowl, and sprinkle the coriander, rosemary, turmeric, paprika, cinammon, and stock powder over it.
Pour in enough boiling water to cover the cous cous, give it a quick stir with a fork, and cover the bowl with a plate.
Fry the onion and celery in butter, with the garlic, until the onion is translucent.
Remove the cover from the bowl of cous cous, and stir it with a fork, being careful not to mash it.
Add the onion, celery, mushrooms, jalapeno, parsley, and cheese, and stir it through the cous cous.
Add salt and pepper, to taste.
Stuff the pepper halves with the cous cous mixture, then wrap them in aluminium foil.
Cook them on a hot barbecue for 15 - 20 minutes, turning 3 or 4 times, until the pepper starts to become soft.
They are now ready to serve. Note that if you are using small peppers, instead of cutting them in half, you can cut the tops off instead, then serve them with the tops covering them like a lid.
Ricotta Meatless Meatballs with Sauce
Category: world-cuisine
By Kim's Cooking Now

"Polpette di ricotta al sugo", as these are known in Italian, are meatless balls made out of ricotta cheese and homemade bread crumbs. Think meatballs, but without the meat! The soft balls are then simmered in a simple homemade tomato sauce. I like to serve these with a side of greens, such as broccoli rabe.

Ingredients:
⅔ cup whole-milk ricotta cheese
2 large eggs, beaten
4 cups homemade dry bread crumbs
1 cup grated Pecorino Romano cheese
⅓ cup grated Parmigiano-Reggiano cheese
1 clove garlic, crushed
1 tablespoon chopped fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
2 (14 ounce) cans crushed tomatoes
¼ cup red wine
2 tablespoons chopped fresh basil
2 teaspoons white sugar
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Line a baking sheet or large plate with waxed paper. Combine ricotta cheese and eggs in a large bowl; mix well. Add bread crumbs, Pecorino Romano cheese, Parmigiano-Reggiano cheese, garlic, parsley, salt, and pepper; mix until thoroughly blended. Take a scoop of the mixture with a small cookie scoop and put it in the palm of your hands. Roll it into a ball and place on the waxed paper. Repeat until all of the mixture has been shaped into balls. Place in the refrigerator while you make the sauce. Heat olive oil in a large pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, basil, sugar, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat to a simmer. Add ricotta balls to the sauce. Simmer, shaking the pan occasionally to cover the balls with sauce, until heated through, about 10 minutes. Serve immediately.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 747.9
Fat: 24.8 g
Saturated fat: 10.7 g
Carbohydrates: 92.6 g
Sugars: 14.2 g
Dietary fiber: 7 g
Protein: 35.7 g
Cholesterol: 141.6 mg
Sodium: 2198.8 mg
Warm Cream of Cucumber Soup


Ingredients:
butter, onion, garlic cloves, cucumbers, celery root, carrot, water, sour cream, white pepper

Directions:
Cook onion and garlic slowly in the butter for 2 - 3 minutes until tender but not browned.
Add the cucumber and celery root chunks, and carrot. Stir and sauté for 1 – 2 minutes.
Add water and crumbled vegetable cube. Bring to a boil, then lower the flame, and simmer, partially covered, for 15 minutes.
Remove the soup from the heat, and purée the soup with a stick blender (or in batches in a regular blender] until silky smooth.
Just before serving, beat in sour cream. Season with white pepper.
Peach Jam Coffee Cake
Category: desserts
By Kim

This coffee cake gets a double hit of peach flavor from using both jam and fresh fruit. For best results, use a good- quality peach jam (preferably homemade, if you have it). Make sure to cool this cake completely before slicing.

Ingredients:
2 ¼ cups all-purpose flour
¾ cup white sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon ground nutmeg
¾ cup unsalted butter, softened
1 cup plain whole-milk Greek yogurt
1 large egg, at room temperature
2 teaspoons vanilla extract
½ teaspoon almond extract
1 cup peach jam
2 small fresh peaches - peeled, pitted, and sliced

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan. Mix flour, sugar, baking powder, cinnamon, cardamom, salt, baking soda, and nutmeg in a large bowl until thoroughly combined. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture for the topping. Add yogurt, egg, vanilla, and almond extracts to the remaining mixture. Mix until thoroughly combined. Pour batter into the prepared pan, and press evenly into the bottom and 1 inch up the sides of the pan. Spread peach jam into an even layer in the center of the batter. Top jam with an even layer of peach slices. Sprinkle reserved crumb topping evenly over the peaches. Bake in the preheated oven until cake is golden brown, 45 to 50 minutes. Allow cake to cool for 20 minutes before gently running a knife around the edges of the pan and removing the sides. Cool cake completely before serving.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 1 9-inch cake

Calories: 406.4
Fat: 16.7 g
Saturated fat: 10 g
Carbohydrates: 60.1 g
Sugars: 36.6 g
Dietary fiber: 1 g
Protein: 4.9 g
Cholesterol: 59.7 mg
Sodium: 250.6 mg
Hillbilly Hummus


Ingredients:
black-eyed peas, peanut butter, garlic cloves, dried sage, fresh sage, cider vinegar, cayenne pepper, salt, fresh ground black pepper

Directions:
Add all ingredients to a food processor; pulse until smooth.
Begin adding reserved bean liquid, and if you like, additional peanut butter; keep pulsing until the consistency is smooth and velvety.
Refrigerate overnight, or up to 2 days; bring to room temperature before serving.
Kheema Matar


Ingredients:
ghee, cumin seeds, onion, bay leaves, mild curry powder, tomatoes, ground coriander, chili powder, ground turmeric, sugar, salt, pepper, lean ground beef

Directions:
Melt the ghee in a flameproof casserole or large skillet with a tight fitting lid.  Add the cumin seeds and cook, stirring, for 30 seconds, or until they start to crackle.
Stir in the onion, garlic and ginger paste, bay leaves and curry powder and continue to stir-fry until the fat separates.
Stir in the tomatoes and cook for 1-2 minutes.  Stir in the coriander, chili powder, turmeric, sugar, salt and pepper and stir around for 30 seconds.
Add the beef and cook for 5 minutes or until it is no longer pink, using a wooden spoon to break up the meat.  Reduce the heat and simmer, stirring occasionally, for 10 minutes.
Add the peas and continue simmering for an additional 10-15 minutes, until the peas are thawed and hot.  If there is too much liquid left in the casserole, increase the heat and let it bubble for a few minutes until it reduces.  Serve with rice, if desired.
Low Fat Fish Fingers


Ingredients:
eggs, milk, seasoning salt, ground pepper, cayenne

Directions:
Combine milk and eggs., Combine crumbs and seasoning., Dunk fish into egg mixture and then into crumbs., Place on baking sheet that has been sprayed with cooking spray., Spray each piece of fish lightly with cooking spray., Cook at 375 for about 20 minutes or until fish flakes easily.
Peach and Prosciutto Appetizer


Ingredients:
blue cheese, prosciutto

Directions:
quarter the peaches and remove the pit.
place one ounce of blue cheese in each pit side crescent.
wrap the blue cheese stuffed peaches with one slice of proscuitto ham.
place two on a dish and lightly splash aged balsamic vinegar over the top.
HINT *dissolve sugar to taste into regular balsamic vinegar for a less costly rendition of aged balsamic*.
Zesty Italian Pasta Bean Salad


Ingredients:
spiral shaped pasta, fresh broccoli, carrots, diced tomato, black olives, black beans, cheddar cheese

Directions:
Cook macaroni until tender., Drain and rinse with cold water., In a large bowl, mix broccoli, carrots, diced tomato, and black olives., Add rest of ingredients and stir., Cover and Chill before serving.
Volcano Sauce


Ingredients:
salsa, sour cream

Directions:
"1.  Place all ingredients in a mixing bowl and mix well. Place sauce in an airtight container refrigerate until ready for use."
Cucumbers With Dressing


Ingredients:
mayonnaise, sugar, vinegar, salt, cucumbers

Directions:
In a bowl, combine first 4 ingredients., Add cucumbers and stir to coat., Cover and refrigerate for 2 hours., Enjoy!
Mushrooms, Asparagus and Shrimp over Egg Noodles


Ingredients:
asparagus, canola oil, shrimp, fresh garlic, cremini mushrooms, cherry tomatoes, fresh black pepper, soy sauce

Directions:
Cook asparagus until tender in a large pot of boiling water. Remove with tongs and place in a bowl of cold water, this will stop the cooking process. Set aside.
Cook egg noodles in the same pot of boiling water according to package directions. Drain and set aside.
Add 1 tbsp of oil to a hot large pan or wok. Add garlic and shrimp, cook until shrimp are pink. Remove shrimp from pan using tongs, set aside.
Add remaining oil to the pan. Add mushrooms and saute just until starting to brown, about 3 minutes. Return shrimp to the pan, and add asparagus, cherry tomotoes, black pepper and soy sauce to taste. Cook another 1-2 minutes.
Add mushroom mixture to noodles and toss to blend. Serve hot.
Lemon-Ginger Ice in Lemon Cups


Ingredients:
lemons, sugar, water, fresh ginger, lemon, zest of, fresh mint leaves

Directions:
To make the lemon cups:
Trim a very thin slice off of the lemon bottoms so they'll sit sturdy when standing up. Cut off the top 1/3 of the lemon and reserve to cap the cups. Carefully hollow out each lemon with a teaspoon, turning and digging into the pith so the entire inside of the fruit comes out, take care to leave the lemon shell in tact.
Chop and mash the lemon pulp and strain into a blender. (You should have about 1 cup of fresh lemon juice, reserve it for the filling.].
Freeze the lemon cups in egg cartons, with their lids, at least 1 hour or up to overnight. The frozen shell will prevent the lemon ice from melting too quickly when you serve it.
To make the ginger syrup:
Mix the sugar, water, and ginger in a pot over medium heat. Gently simmer and stir for 2 minutes until the sugar is dissolved and the ginger fragrant – don't allow the syrup to boil or get dark. Remove from heat, cover, and steep until cool.
Fill a blender with crushed ice, pour in the reserved cup of fresh lemon juice, add the ginger syrup (remove the big pieces of ginger], and process until slushy. Add the lemon zest and blend again.
Freeze for 1 hour to firm it up a bit.
Scoop the lemon ginger ice into the prepared lemon cups, garnish with mint leaves, top with the lemon cap, and serve. Serve in egg cups for a lovely presentation.
Potato Salad With Rosmary and Capers


Ingredients:
potatoes, fresh rosemary, capers, red onion

Directions:
Peel potatoes and cut into 1.5cm dice. Cook diced potatoes in a large saucepan of boiling water until just tender (do not overcook], and drain.
Panfry bacon until crisp. Transfer warm diced potato and bacon to a large bowl, stir in rosemary, capers, onion and mayonaise.
Mix until all ingrediants are combined. Serve salad either warm or cold.