ixing it all together, the best way is to put your
hrough.
For the potato salad, cook the potato slices on a heated
o combine.
Place all potato salad ingredients in to a bowl
nd cooked.
Meanwhile, make potato salad: Place potatoes in a large
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>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.
ustard and salad dressings. Stir until smooth.
Put the potato cubes
if necessary.
*NOTE: This potato salad is intended to be scooped
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.
ussets or Red Potatoes for best results), under cold water.
Place 3 cups of the potato salad in a mound in the
ressing into the bowl of potato salad gently until evenly coated. Chill
To make the potato salad, cook the potatoes in boiling,
O SERVE AS A COLD POTATO SALAD; make as stated in steps
ver the potato salad and stir in lightly.
This salad is best served
owel to hold the hot potato. The peeling should come off
In medium saucepan cook potatoes in boiling salted water until tender.
Drain, reserving 3/4 cup of potato water.
Dice potatoes.
Add oil, minced onion and chopped celery; toss gently.
In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion.
Keep at room temperature for 2 to 3 hours.
Stir in vinegar, mustard, sugar, and dillseed.
Potato salad will be creamy.
Serve at room temperature.