rizzle the mixture over the potato salad and stir in lightly.
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.
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 toss the salad well.
Garnish the salad with the deviled
o combine.
Place all potato salad ingredients in to a bowl
hrough.
For the potato salad, cook the potato slices on a heated
nd cooked.
Meanwhile, make potato salad: Place potatoes in a large
Wash and boil potatoes until done.
Peel, then mash potatoes. In a bowl, combine the remaining ingredients, except seasonings, eggs and cherries.
Toss, then add seasonings.
Add 2 chopped eggs; use remaining egg to place on top of potato salad (sliced). Makes 8 to 10 servings.
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.
Cube potatoes, and boil along with carrot until they are very tender.
Remove potatoes and carrot from water and mash with a fork. A few lumps are okay-- they do not have to be mashed potato consistency.
Chop cucumber, onion, eggs, apple and deli ham into small pieces (remove seeds from apple). Add to potato-carrot mixture.
Slowly stir in mayo, and mix well. Continue adding mayo until desired consistency is reached (salad should be creamy and soft).
Add salt and pepper, to taste.
Chill well before serving.
Place 3 cups of the potato salad in a mound in the
Core tomatoes; cut in wedges.
In large saucepan place potatoes and enough water to cover; bring to a boil.
Boil until potatoes are tender, 10 to 12 minutes.
Drain and cool slightly. In large bowl, place potatoes, roast beef, broccoli, radishes and tomatoes.
In small bowl combine yogurt, horseradish, mayonnaise, sugar and salt; pour over potato mixture.
Toss to mix.
Cover; refrigerate 2 hours.
Makes 4 servings.
Gently boil potatoes until a skewer will penetrate to the centre. Turn off heat, pour off water and fill the pot with cold water. Leave until potatoes are quite cold. Lift from water and peel off outer skin of potatoes. Chop potatoes into even sized cubes and place into a bowl with onion, parsley and cilantro.
In small bowl mix together the mustard and mayonnaise. Add to potatoes with chopped eggs, and desired amount of salt and pepper. Mix gently to combine.
Refrigerate until ready to serve.
ustard and salad dressings. Stir until smooth.
Put the potato cubes
*Note: when I made this potato salad recipe I drained the potatoes, placed
he vinegar blend over the potato salad and fold in gently until
old potatoes for this particular recipe -- use Russets or Red Potatoes