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.
br>In large bowl, combine mashed potatoes *need not be hot
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
nion to rolling boil; add potato flakes and set aside.
Prepare Idahoan Baby Reds following package instructions.
Stir in pickles, radishes, hard-boiled egg, celery and red onion.
Combine mayo and mustards in a separate bowl and mix into mashed potato mixture.
Season to taste with salt and pepper and celery seed if using.
Mashed potato preparation:
Peel about 6 medium potatoes into a 3 quart pan.
Cut potatoes as small chunks.
Add 2 cups water and 1/2 teaspoon salt.
Bring to boil.
Cover, simmer
20 minutes. Drain.
Add 8 tablespoons margarine.
Cover, melt margarine. Coarsely mash with masher.
Add about 1/2 cup evaporated milk. Beat with electric mixer on high.
Add evaporated milk in small amounts and beat until smooth.
Put 4 cups potatoes into large mixing bowl.
Add remaining ingredients.
Mix with wooden spoon. Chill.
eat, and mix in the mashed potato flakes. Let stand two minutes
s prebaking, combine milk and mashed potatoes in a microwave-safe
Add powdered sugar to mashed potato until it becomes liquid. Keep adding powdered sugar until it is like dough.
Roll out into a sheet.
Spread with peanut butter.
Roll jelly roll style and cut. Chill.
Ready to eat.
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.
Sprinkle with chives. Accompany with mashed potato and salad.
Beat powdered sugar into the mashed potato. Keep adding powdered sugar until mixture is at a dough like consistency and is no longer sticky.
Turn the potato \"dough\" out and knead for about 5 minutes; add more powdered sugar if necessary.
Roll the potato \"dough\" out to about 1/4 inch thickness and spread with peanut butter or jelly or both.
Roll the dough up like a jelly roll and cut like cookies.
Line a deep casserole with waxed paper; set aside.
Heat water and onion to boil. Remove from heat.
Stir in potato flakes; set aside.
In a large bowl, combine mayonnaise, sour cream, vinegar, mustard and pepper.
Set aside 1 hard-cooked egg.
Chop remaining eggs.
Add eggs, celery, pimento and mashed potatoes to mayonnaise mixture in bowl.
Spoon half of potato mixture into bowl.
Layer ham evenly over mixture. Top with remaining potato mixture. Garnish salad with remaining hard-cooked egg, sliced.
Refrigerate 6 hours.