rizzle the mixture over the potato salad and stir in lightly.
Boil eggs, peeled and cut into half, discarding the yolk.
(I always mix the yolk in with my dog's food.
They love it.)
Peel and chunk up potatoes.
Add the egg whites, onion, pickles and mix. Add mustard and mix.
Last but not least, add the fat-free mayo. Mix. There you have it.
Old fashion potatoes minus the fat. Yields 5 servings.
Has 80 calories, fat freee!!!!
Enjoy.
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.
FOR THE POTATO SALAD: Cook 10 pounds waxy new
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
hrough.
For the potato salad, cook the potato slices on a heated
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.
ore if you like your potato salad tangier (as I do), but
Boil potatoes until almost soft.
Hard boil eggs.
Chill for at least 1 hour.
Pare potatoes and cut into medium size pieces. Add ten chopped boiled eggs.
Add diced up celery, onion and olives.
Mix together.
In separate bowl, add Miracle Whip, milk, vinegar, mustard, black pepper, parsley flakes, garlic salt and sugar.
Stir until smooth.
Pour over potato mixture and stir until evenly coated.
Garnish top with 2 leftover sliced boiled eggs.
Chill before serving.
eatballs and warm asparagus and potato salad between 6 plates and serve
Boil potatoes; remove skins and slice into a large bowl.
In a medium size bowl, mix the remainder of ingredients.
Mix well and pour over potatoes; toss and add chopped parsley.
Serve warm or cold.
It is best to make ahead of time so all flavors can draw into the potatoes.
In a saucepan, cover potatoes with water and cook until tender, but firm. Drain and cool completely. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in potatoes; cover and chill. Yields 6 to 8 servings.
Wash potato; boil potato with skin until soft.
Peel potato and mash in large mixing bowl.
Add powdered sugar.
Mix until it's like biscuit dough, then roll the dough like you would a pizza.
Spread peanut butter with a knife until completely covered.
Start at one end and roll the dough up.
Refrigerate. Cut into pieces and serve.
Cook potatoes, drain and cool.
In a bowl, combine egg salad, mayonnaise, mustard, onion and salt.
Stir in cooled potatoes, cover and chill.
Yields 6 to 8 servings.
ustard and salad dressings. Stir until smooth.
Put the potato cubes