rizzle the mixture over the potato salad and stir in lightly.
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.
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.
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.
lace 3 cups of the potato salad in a mound in the
Place 3 cups of the potato salad in a mound in the
Drizzle potatoes with oil and sprinkle with salt and pepper and toss to coat.
Grill potatoes, covered, over medium heat for 20-25 minutes or until tender.
Place in a large bowl. Add the remaining ingredients; toss to coat.
Serve salad warm or cold.
ustard and salad dressings. Stir until smooth.
Put the potato cubes
*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,
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
Boil potato slices 10-12 minutes or until fork-tender; drain.
While potatoes are cooking, soak sun-dried tomatoes in boiling water for about 10-12 minutes.
Whisk together dressing ingredients and set aside.
Drain tomatoes and press dry with paper toweling.
Place potatoes, tomatoes and cucumbers in a mixing bowl; toss with dressing.
Place on serving platter and garnish with onions, cheese and olives.