n a pan with the mustard, paprika and cayenne pepper, stirring
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.
br>Combine honey, garlic and mustard in a large bowl; add
hrough.
For the potato salad, cook the potato slices on a heated
o combine.
Place all potato salad ingredients in to a bowl
lend together the mustard and salad dressing.
Add to potato mixture and
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.
owder, celery seeds, dry mustard, turmeric (gives potato salad beautiful color,parsley flakes
br>To make the sweet potato salad, combine the oil, vinegar & brown
or the potato salad:
Combine the gherkins, capers, oil, mustard, vinegar, potatoes
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.
and mustard you can adjust amounts to your liking. The salad should
nd pickle to hot potato mixture. Add mustard, miracle whip,vinegar and
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.
he mustard and salad dressings. Stir until smooth.
Put the potato cubes
ixing it all together, the best way is to put your
his particular recipe -- use Russets or Red Potatoes for best results), under
sually do this with no recipe, so I have estimated the
uice, mustard, celery seed, salt and pepper. Pour over potato mixture; mix
Whisk together vinegar, mustard and cream. Set aside.
Boil, steam or microwave potatoes until tender. Drain then toss with olive oil.
Preheat a grill pan or grill over medium-high heat. Cook potatoes, garlic and artichoke hearts until potatoes are browned. Transfer to a serving bowl and toss with parsley. Season.
Serve salad drizzled with creamy mustard dressing.