Today Show: Tanya Holland Potato Salad & Confetti Cornbread Recipes

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Kathie Lee & Hoda: Chef Tanya Holland

Kathie Lee Gifford and Hoda Kotb are joined in Today’s Kitchen by Tanya Holland, executive chef and owner of Brown Sugar Kitchen and B-Side BBQ in Oakland, CA, as she showed the ladies her Potato Salad and Confetti Cornbread recipes. Also try her Brown Sugar Kitchen Jerk Baby Back Ribs with Pineapple Salsa recipe.

Tanya Holland: Potato Salad Recipe

Tanya Holland, executive chef and owner of Brown Sugar Kitchen & B-Side BBQ, shared her Potato Salad and Confetti Cornbread recipes.

Tanya Holland, executive chef and owner of Brown Sugar Kitchen & B-Side BBQ, shared her Potato Salad and Confetti Cornbread recipes.

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Ingredients

  • 1 tablespoon Dijon mustard
  • 1 tablespoon stone ground mustard
  • 1/4 teaspoon paprika
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 2 pounds Yukon Gold potatoes, washed and cut into 1 inch pieces
  • 2 hard boiled eggs, diced
  • 1/4 cup diced scallions
  • 1/2 cup diced celery
  • 3/4 cup mayonnaise
  • 3 cloves garlic, minced
  • Juice of one lemon

Directions

  1. In a large pot, place the potatoes
  2. Add water to cover
  3. Boil until potatoes are tender but not mushy, about 15 minutes
  4. Drain in a large colander
  5. Place in large bowl
  6. Combine remaining ingredients in a small bowl
  7. Gently fold into potatoes

Tanya Holland: Confetti Cornbread Recipe

Ingredients

  • 2 teaspoons coarse salt
  • 1 tablespoon sugar
  • 4 ounces unsalted butter
  • 3/4 cup cooked corn kernels
  • 1 3/4 tablespoons chopped hot green chiles
  • 1 red bell pepper, diced
  • 3 green onions, chopped
  • 1 egg
  • 1 1/2 cups buttermilk
  • 1 cup all-purpose flour
  • 1 cup stone ground cornmeal
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda

Directions

  1. Place cast iron skillet or corn stick mold in an oven heated to 425 degrees F
  2. Whisk together egg and buttermilk in a mixing bowl
  3. In a separate bowl, mix together flour, cornmeal, baking powder, baking soda, salt and sugar
  4. Add dry ingredients to buttermilk mixture and mix with a wooden spoon; do not over mix
  5. In a small skillet, melt butter and add chiles, red pepper and onions
  6. Cook for 10 minutes until vegetables are soft
  7. Fold corn and pepper mixture into the cornbread batter
  8. Remove skillet from oven and grease with vegetable spray or brush with melted butter
  9. Add batter and bake for 10 to 15 minutes for sticks and 20 to 25 minutes for skillet

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