emaining vinegar in a pan with the mustard, paprika and cayenne
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.
ld potatoes for this particular recipe -- use Russets or
ec. (If you double the recipe, increase the time to 11
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
s they are cut. Cover with water to one inch above
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.
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.
Take 3 eggs, vinegar, sugar, dry mustard and 1/2 teaspoon salt. Cook until thick. (Watch close, it will scorch.) Cool and add the salad dressing or mayo. Pour over other ingredients. Stir and chill.
entacles top to tail. Season with salt and cracked pepper. Tightly
aking sheet with baking paper.
To make the sweet potato salad, combine
nch thick. Toss potatoes gently with shallots, salt, pepper, chicken
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.
nd parsley.
Fold in salad dressing and lightly salt if
latter with outside lettuce leaves. Place 3 cups of the potato salad in
To make the potato salad, cook the potatoes in boiling,
efrigerator, scrape off the peelings with a paring knife and, using
In a saucepan, put water on with a touch of salt, turn heat to med-hi.
Peel and cut your potatoes and cook until the potatoes are soft.
While the potatoes are cooking, slice your cooked eggs, pickles and onion.
When the potatoes are done, rinse with cold water and let drain.
Add the potatoes to egg mixture and then add enough mayo to make creamy, add the mustard and season to taste with salt, pepper, onion and garlic salt.