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.
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
ggs are cooking.
In food processor or blender (or bowl
br>To make the sweet potato salad, combine the oil, vinegar & brown
to set.
For the potato salad:
Combine the gherkins, capers
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.
ustard and salad dressings. Stir until smooth.
Put the potato cubes
Place the potatoes and carrots in a pot and cover them with cold salted water by a few inches (8 cm). Bring to a boil and cook until the potatoes are tender, 10-15 minutes. Drain and cool.
In a large bowl, combine the mayonnaise, yogurt, mustard, vinegar, horseradish, pickle, dill and onion. Add the potatoes and carrots and toss well. Serve immediately or chill for up to 1 day. Serves 4.
Screamingly Good Food.
Place 3 cups of the potato salad in a mound in the
*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,
Don't peel the potatoes, please.
Wash the potatoes real good. When the potatoes get done, cut them into quarters.
Make the potato salad while it is hot.
In large bowl, mix all ingredients very well.
Good luck.
Peel and core 4 apples. Cut into bite size chunks.
Add vanilla pudding from pudding cups and stir until combined.
If you want a more yellow/mustard-like faux potato salad, add 1-2 drops of yellow food coloring.
Place in your favorite potato salad serving dish.
Serve and yell \"April Fool!\" -- .
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