and mustard you can adjust amounts to your liking. The salad should
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 decorate the top of potato salad.).
Dice onion and add
o combine.
Place all potato salad ingredients in to a bowl
lend together the mustard and salad dressing.
Add to potato mixture and
ream, mayonnaise, sweet pickle relish, mustard and celery.
When the
eparate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt
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.
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.
n medium heat. Add the mustard seeds; cover and cook for
Heat 1 inch water (salted, if desired) to boiling.
Add potatoes. Cover and heat to boiling.
Reduce heat to low. Boil gently 30 to 35 minutes or until potatoes are tender. Cool slightly.
Cut into cubes (6 cups).
Mix mayonnaise, vinegar, mustard, salt, and pepper in large glass or plastic bowl.
Add potatoes, celery, and onion and toss.
Stir in eggs.
Cover and refrigerate at least 4 hours.
Cover and refrigerate any remaining salad.
Mix mayonnaise, mustard, and pickle relish until uniform
he mustard and salad dressings. Stir until smooth.
Put the potato cubes