hrough.
For the potato salad, cook the potato slices on a heated
o combine.
Place all potato salad ingredients in to a bowl
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.
ombine the oil, white onion, Italian parsley, salt, pepper and jalapeno
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
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
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
Peel and chop cooked potatoes.
Place in a large bowl.
Add dressing and toss to coat.
Cover and chill for 2 hours.
Add eggs, celery, onion, cucumbers and green peppers.
Mix well.
In a small bowl, combine mayonnaise, sour cream and horseradish; mix well.
Pour over potato mixture and toss.
Chill at least 1 hour. Top with chopped tomatoes.
lices and serve with the potato salad on the side.