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.
hrough.
For the potato salad, cook the potato slices on a heated
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.
o combine.
Place all potato salad ingredients in to a bowl
nd cooked.
Meanwhile, make potato salad: Place potatoes in a large
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.
ustard and salad dressings. Stir until smooth.
Put the potato cubes
Microwave the potato untill it's soft when
Place 3 cups of the potato salad in a mound in the
ombine the oil, white onion, Italian parsley, salt, pepper and jalapeno
*Note: when I made this potato salad recipe I drained the potatoes, placed
old potatoes for this particular recipe -- use Russets or Red Potatoes
To make the potato salad, cook the potatoes in boiling,
pour dressing over potatoes in a large mixing bowl.add celery and onions, tossing gently.set aside.
chop egg whites, mix into potato mixture.
mash egg yolks in a medium mixing bowl.stir in mayonnaise, sour cream and mustard.
add to potato mixture, stir to coat.
season with salt, pepper and celery seed.
cover and refrigerate until chilled.at least 4 hours.
arnish; add remaining pimiento to potato mixture.
Blend in mayonnaise
ours. DO AHEAD: Pancetta and potato salad can be made 1 day