rizzle the mixture over the potato salad and stir in lightly.
o combine.
Place all potato salad ingredients in to a bowl
in a bowl, mix the mayonnaise, yogurt and mustard, then stir
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.
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.
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.
nd cooked.
Meanwhile, make potato salad: Place potatoes in a large
Cook rice to package directions.
Transfer to bowl.
Cover and chill.
Add mayonnaise or salad dressing, celery, onion, mustard and salt to chilled rice.
Mix well.
Cover and chill.
Stir in remaining ingredients before serving.
Makes 6 to 8 generous servings.
A great alternative to potato salad for picnics or family reunions.
eeds, dry mustard, turmeric (gives potato salad beautiful color,parsley flakes, sweet
In large bowl, combine potatoes, eggs and pickle.
Stir together mayonnaise or salad dressing, pickle juice, salt, pepper, celery seed and garlic salt.
Gently fold mayonnaise mixture into potato mixture.
Chill.
Garnish with additional egg slices.
Makes 6 to 8 servings.
In covered pan, cook whole potatoes in enough boiling salted water to cover for about 25 minutes, or until almost tender. Drain well.
Peel the warm potatoes.
Quarter and slice potatoes; transfer to mixing bowl.
Sprinkle potatoes with sugar and vinegar.
Add the sliced celery, onion, sweet pickle, salt and celery seed to the potatoes; stir the mixture to combine.
Add mayonnaise or salad dressing; fold into potato mixture.
Carefully fold in the sliced eggs.
Cover and chill thoroughly.
Makes 4 servings.
Take a large bowl and put potatoes in.
Toss in plenty of mayonnaise or salad dressing, chopped pickles and lemon juice, then add a little catsup, some mustard, onion and a little pickle juice.
Mix up the mess and serve.
You'll never forget it.
Cook rice according to package directions.
Transfer to bowl. Cover; chill.
Add mayonnaise or salad dressing, celery, onion, mustard and salt to chilled rice.
Mix well; cover and chill. Stir in remaining ingredients before serving.
Makes 6 to 8 servings.
Combine the first 8 ingredients and cook until thick, stirring constantly. Remove from heat and add the mayonnaise or salad dressing and mustard.
Mix and add to cooked potatoes.
Cook rice according to package directions.
Chill.
Add mayonnaise or salad dressing, celery, onion, mustard and salt. Mix well. Chill.
Stir in eggs, radishes and cucumber before serving.
Layer potatoes in single layer in shallow pan in small amount of oil.
Roast potatoes in 375\u00b0 oven until golden.
Add crumbled bacon, onion, pepper and eggs.
Salt to taste.
Add mayonnaise or salad dressing to taste.
Put vegetables in a bowl.
Mix mustard, vinegar and mayonnaise or salad dressing.
Mix gently with the vegetables, salt and pepper.
Slice egg on top of salad.
Makes 2 servings, about 3/4 cup each.
In a covered saucepan, cook potatoes in boiling water for 20 to 25 minutes or until just tender; drain well.
In a very large bowl, combine celery, green pepper, onion, mayonnaise or salad dressing, vinegar, mustard, salt and pepper.
Add potatoes and eggs.
Toss lightly to mix.
Cover and chill for 6 to 24 hours. Makes 12 side dish servings.
Blend mayonnaise or salad dressing with mustard and vinegar. Add salt and pepper, onion, potatoes and eggs.
Mix well and chill.
Makes 4 to 6 servings.