emaining vinegar in a pan with the mustard, paprika and cayenne
his particular recipe -- use
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.
otatoes in boiling salted water with the cumin for 20 mins
he heat. Season the salmon with salt and pepper and place
-inch squares of foil with no stick cooking spray. Wrap
00b0F. Line a roasting pan with parchment paper.
Combine honey
Combine potatoes with celery, onion, pickles, eggs, mayonnaise and salt.
Soften gelatin in 1 tablespoon of water.
Heat pickle juice; dissolve gelatin in juice, stirring until dissolved.
Add gelatin mixture to potato salad.
Stir well to blend.
Spoon into greased mold.
Chill until firm (more flavorful if chilled overnight).
Unmold to 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.
Drain potatoes.
In a large bowl, while hot, mash potatoes slightly and mix in all ingredients except 3 of the sliced eggs. Decorate top of potato salad with eggs.
Sprinkle with paprika lightly.
Let stand 2 to 3 hours.
Overnight is best.
ey are cut. Cover with water to one inch above
Whisk together vinegar, mustard and cream. Set aside.
Boil, steam or microwave potatoes until tender. Drain then toss with olive oil.
Preheat a grill pan or grill over medium-high heat. Cook potatoes, garlic and artichoke hearts until potatoes are browned. Transfer to a serving bowl and toss with parsley. Season.
Serve salad drizzled with creamy mustard dressing.
Pour 4 cups water into large saucepan; bring to rapid boil. Drop frozen potatoes into water.
Remove from heat immediately; cover and let stand 4 to 5 minutes.
Drain potatoes at once. Spread onto paper toweling; sprinkle with salt.
Cool.
Blend together remaining ingredients, except eggs and paprika.
Add potatoes and toss.
Chill.
Garnish with eggs and paprika.
Serves 10 to 12.
nch thick. Toss potatoes gently with shallots, salt, pepper, chicken
Boil, steam, or pressure cook potatoes until tender, drain and place on paper towels and slice in half.
While still warm, peel and cut 1/2 of the potatoes into 1 1/2 inch chunks (which will crumble/break apart), sprinkle with 1 tbls of vinegar, repeat with remaining potatoes and vinegar.
Add celery, onion, egg, salt, pepper and mayonnaise.
To serve: Line a serving platter with lettuce leaves, add potato salad, top with egg slices and dust with paprika.
entacles top to tail. Season with salt and cracked pepper. Tightly
aking sheet with baking paper.
To make the sweet potato salad, combine
lace in pot and cover with water.
Add about 1
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.
aking a double or triple recipe for the whole family or