nions, parsley and half the vinegar.
Heat the oil in
hrough.
For the potato salad, cook the potato slices on a heated
Place the wine, vinegar, sugar, bay leaf, and peppercorns
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.
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
or the potato salad:
Combine the gherkins, capers, oil, mustard, vinegar, potatoes
o make the sweet potato salad, combine the oil, vinegar & brown sugar in
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.
Place 3 cups of the potato salad in a mound in the
br>Add the oil and vinegar together in a small saucepan
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
old potatoes for this particular recipe -- use Russets or Red Potatoes
b>potato salad, cook potatoes in boiling water for 20 mins. Meanwhile, heat vinegar
For the potato salad, cook potatoes in boiling, salted
our.
To make the potato salad, cook potatoes in boiling salted
For the potato salad, cook potatoes in boiling salted water for 15 mins. Drain, rinse under cold water and cut in 1/2 lengthwise. Mix vinegar, mustard and stock and season. Gradually whisk in 1 tsp oil. Add shallot and chives. Toss with potatoes, tomatoes and arugula.
For the marinated cheese, mix the farmer's cheese with lemon zest and juice. Season and set aside.
To finish, heat remaining oil, season pork then add to pan and sear for 1-2 mins on each side. Serve with potato salad and marinated cheese. Garnish with chives.
ustard, the sugar, pickle liquid, vinegar and oil and season to