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.
Whisk together first 5 ingredients; set aside.
Toss together lettuce, tomatoes and onion. Divide between 2 plates.
Liberally coat chicken breast with Cajun seasoning.
Heat 1 tablespoon vegetable oil over medium-high heat; add chicken and fry until cooked through and crusty, about 4 minutes per side.
Transfer cooked chicken to plate and cut into crosswise thin strips.
Arrange chicken atop salad.
Spoon dressing over and serve.
rizzle the mixture over the potato salad and stir in lightly.
lotted spoon and add to potato mixture.
To drippings in
if necessary.
*NOTE: This potato salad is intended to be scooped
Cook potatoes in water and Cajun seasoning. Drain and separate on plate to let cool before mixing with egg mixture. This way the potatoes won't get too mushy. Sprinkle with a little salt while cooling.
ustard and salad dressings. Stir until smooth.
Put the potato cubes
Place 3 cups of the potato salad in a mound in the
Add potaotes to lightly salted water, cover, bring to a boil on high heat, reduce to a simmer about 20 minute or until tatters are fork tender, drain and cut into 1\" chunks. ( some like 'um peeled, we don't.).
Combine mustard and creole seasoning in a medium sized bowl; add warm potaotes; toss to combine.
Toss in green pepper,green onion and bacon.
Combine mayonnaise,sour cream, & sugar, add to potato/vegetable mixture, season with salt and pepper and parsley (optional).
Refergerate for at least 3 hours to meld flavors.
To make the potato salad, cook the potatoes in boiling,
Wash and boil potatoes until they can be peirced with a fork. Place on a plate to cool.
Boil eggs until hard boiled. Peel and chop coarsely.
Peel potatoes and chop/mash coarsely in a large bowl.
Mix in eggs, pickles, mayo and mustard. Add more or less mayo and mustard as you like.
Spice with paprika and cajun seasonings (my favorite is Tony's).
Clean and Dice Potatos, boil in salted water.
Boil the potatos until tender, but NOT mushy.
Clean and Cut Celery and Carrots.
Add Celery, Carrots, Craisons, Drained and Cooled Potatos to a mixing bowl and gently toss.
Add Sour Cream, Mayo, Relish and Honey Mustard, Fiesta Party Mix Dip, and Salt and Pepper.
Gently Mix.
I like to Chill my potato salad for atleast an hour before serving.
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.