hrough.
For the potato salad, cook the potato slices on a heated
o combine.
Place all potato salad ingredients in to a bowl
nife blade perpindicular to the potato skin as you scrape the
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.
if necessary.
*NOTE: This potato salad is intended to be scooped
ustard and salad dressings. Stir until smooth.
Put the potato cubes
Place 3 cups of the potato salad in a mound in the
To make the potato salad, cook the potatoes in boiling,
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.
hill while you make the salad.
Boil the potatoes in
Mix potato flakes and hot water until all potatoes are mixed, but is very stiff.
May add more water, if needed.
Mix salad dressing, mustard, relish and onions; mix well.
Add eggs, salt and pepper; stir well.
May garnish with egg slices and paprika.
lices and serve with the potato salad on the side.
Steam potatoes and sweet potato in a steamer basket placed
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.
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.