o peel and boil the potatoes.
Boil the eggs (so
After boiling the potatoes (do not overcook!), rinse them
Steam or boil the potatoes until tender-about 15-20
Cook the unpeeled potatoes in boiling salted water for
Make the salad: Place the potatoes, carrot and turnip in a
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.
Wash potatoes under plenty of running tap
Boil potatoes with their skins until tender (red potatoes are best).
Hard-boil 12 large eggs.
Place the potatoes into a large pot, and
Peel and wash potatoes; cook in boiling water until just fork tender (do not over cook).
Cool and dice approximately 1/2 x 1/2-inch; combine with all other diced items (onions, pickles, pepperoni, cheeses, celery and black olives). Fold all of these ingredients gently with 1/2 cup of mayonnaise until mixed.
Refrigerate for at least a couple of hours, overnight is even better (this is important).
Add all spices and the rest of mayonnaise and minced garlic; gently fold until mixed. Refrigerate 30 minutes to 1 hour before serving.
4 cups.
*NOTE: The recipe for the caramelized nuts will
ork in pan.
Make salad; Line crispy tortillas with romaine
f regular mustard.
drain potatoes in collander (don't rinse
Mix all of these together, except potatoes.
Cook potatoes with jackets on; cool and dice.
Add after everything has been mixed together.
For top, save 2 eggs.
Sprinkle 2 tablespoons paprika and 2 tablespoons salad seasoning.
The secret to the best tuna salad is to have mostly tuna
Place potatoes in a large saucepan and
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
dd to season the egg salad mix. Finish with a few
Boil red potatoes whole, test for doneness with sharp-pointed knife.
Cool, dice, leaving about 1/2 of the peelings on.
Salt to taste.
Mix and add all other ingredients.
If too dry, add more sour cream or salad dressing.
Sprinkle with paprika. Refrigerate.
Serves 12 to 16.
Peel potatoes and cover with water in a saucepan; cook until tender when pricked with a fork.
Place potatoes, whole, in a bowl and refrigerate until cool.
Dice potatoes into 1-inch cubes; add other ingredients and mix well.
Serve chilled or at room temperature.