ver high heat, bring potatoes and enough water to cover to
ins, until tender. Drain and rinse under cold water. Meanwhile
re just tender.
Drain and allow the potatoes to cool
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.
garlic, chili pepper, breadcrumbs, egg, basil, tomato and nuts in a large
ine, vinegar, sugar, bay leaf, and peppercorns into a large Dutch
To make the potato salad, cook the potatoes in boiling,
aper.
Combine honey, garlic and mustard in a large bowl
Heat 1 tbsp of the olive oil in a medium pan on high.Cook the potatoes for 2-3 mins on each side, until golden. Drain on paper towels.
In a bowl, combine the potatoes, salmon, arugula, pickles, tomatoes, onions, egg and dill leaves.
In a small bowl, whisk together the remaining olive oil with the lemon juice, red wine vinegar, Dijon mustard and honey. Season to taste. Toss dressing with the salad. Serve with crusty bread.
arlic, spinach, herbs, lemon zest and 1 tsp salt in a
ain, rinse in cold water and slide off the skin. Set
Preheat oven to 400\u00b0F.
Toss potatoes with olive oil and rosemary. Season. Bake for 20-25 mins, until potatoes are tender.
Meanwhile, to hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from heat. Let eggs sit in hot water for 12 mins, drain then run under cold water. Peel and halve. Combine with roasted potatoes, peas and sliced onion.
To make the dressing, whisk together all ingredients. Season. Toss with salad and serve.
o hard. Remove from heat and drain. Put potatoes into
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.
e beets with the anchovies and most of the parsley in
ginger, shallot, garlic, lime juice and fish sauce, pulsing, until mixture
until just tender. Drain and mix gently in a large
In large bowl, mix potatoes and the 4 diced eggs.
Add celery, onion,and relish.
In small bowl mix mayo, sugar, vinegar, milk, celery seed and garlic salt.
Slice remaining egg over potato salad and sprinkle with paprika.
il,onion salt and pepper. Cover with foil and bake for 35
ou prepare the potato salad.
Boil the potatoes and then let them