ver the potato salad and stir in lightly.
This salad is best served
Mix all the ingredients with enough mayonnaise to transform lot into potato salad.
Add salt and pepper to taste.
Accept no substitutions.
Must use Best Foods or Hellmann's mayonnaise for super results.
Garnish with sprigs of parsley.
Serves 20 polite company or 7 potato salad lovers.
owel to hold the hot potato. The peeling should come off
Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
Combine Hellmann's(R) or Best Foods(R) Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.
onger the better).
This potato salad is even better then next
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
prinkle the top of the potato salad with additional celery seed for
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
o combine.
Place all potato salad ingredients in to a bowl
hrough.
For the potato salad, cook the potato slices on a heated
nd cooked.
Meanwhile, make potato salad: Place potatoes in a large
Combine salad dressing, mustard, celery seed, salt and pepper.
Add remaining ingredients; mix lightly.
Refrigerate until ready to serve.
Best if potato salad is stored in the fridge for at least a couple of hours before serving to let the flavours combine.
br>To make the sweet potato salad, combine the oil, vinegar & brown
to set.
For the potato salad:
Combine the gherkins, capers
eeds, dry mustard, turmeric (gives potato salad beautiful color,parsley flakes, sweet
Open bun and spread each side with mayonnaise. Place lettuce leaves and tomato slices on bottom half of bun. Scoop potato salad onto tomato, and gently spread toward edges of bun. Cover with top of bun.
ery soft cauliflower in the salad is wonderful, but the texture
>Taste test the resulting salad after letting it sit
Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender.
Drain and cool slightly.
Combine Hellmann's(R) or Best Foods(R) Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl.
Add potatoes, celery, onion and eggs and toss gently.
Serve chilled or at room temperature.
In large bowl, combine Lipton(R) Recipe Secrets(R) Vegetable Soup Mix, Mayonnaise and vinegar.
Add potatoes and onion; toss well. Chill 2 hours.