ver the potato salad and stir in lightly.
This salad is best served
hrough.
For the potato salad, cook the potato slices on a heated
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.
live oil. Add the red wine vinegar, minced red onion, diced bell
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
to set.
For the potato salad:
Combine the gherkins, capers
eeds, dry mustard, turmeric (gives potato salad beautiful color,parsley flakes, sweet
To prepare dressing, combine parsley, red wine vinegar, lemon juice, dijon
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.
o taste.
Cool the potato salad to room temperature. Serve immediately
br>To make the sweet potato salad, combine the oil, vinegar & brown
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
ore if you like your potato salad tangier (as I do), but
or this particular recipe -- use Russets or Red Potatoes for best results), under
sually do this with no recipe, so I have estimated the
ntil needed.
For the potato salad, place potatoes in a saucepan
ixing it all together, the best way is to put your