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
oat four 9-inch squares of foil with no stick cooking
nd cooked.
Meanwhile, make potato salad: Place potatoes in a large
iquid. On a large piece of plastic wrap, lay the tentacles
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.
2 minutes. Prepare a bowl of ice water big enough to
On two plates, start with the hard-cooked egg, sliced lengthwise for the face.
Next, slice the tomato in half and add to the plate.
Shred the carrot and arrange around the face of the egg for hair.
Arrange the lettuces for the skirt.
Take 3 cloves for the eyes and nose and 3 for the other plate.
Slice the celery sticks and arrange for the arms and legs.
Dab mayo for buttons on the tomato.
Under the skirt (lettuce leaf) add a cup of potato salad, macaroni salad or yogurt.
Enjoy.
br>To make the sweet potato salad, combine the oil, vinegar & brown
Stir all together.
This makes about a gallon of potato salad.
Wash and boil potatoes until done.
Peel, then mash potatoes. In a bowl, combine the remaining ingredients, except seasonings, eggs and cherries.
Toss, then add seasonings.
Add 2 chopped eggs; use remaining egg to place on top of potato salad (sliced). Makes 8 to 10 servings.
Mix all ingredients together. Some add crisp fried chopped bacon but its not really necessary.
Keep in mind that some types of potato absorb more mayonaise than others.
Pile into a nice glass bowl, and decorate top with more thin-sliced eggs and parsley sprigs.
*note: 15 potatoes or 5 pounds, whichever comes first.
Heat chicken broth and hash browns until potatoes get mushy. Add cream of potato soup.
Add pieces of cheese.
Keep stirring so it won't stick.
Salt and pepper to taste.
Mix together and best when made the night ahead.
All of the dried herbs can be substituted with fresh herbs. Sometimes use more than 1/2 jar real mayonnaise. I do not like my potato salad to be dry. I usually keep adding until it is VERY creamy. I do not add salt to this recipe but usually leave it up to the individual. Most people do not even realize that I have not added salt to this until I tell them.
eaves. Place 3 cups of the potato salad in a mound in the
he vinaigrette, mix 2 tsp of mustard, the sugar, pickle liquid
arlic along with a sprinkling of salt and pepper in a
old potatoes for this particular recipe -- use Russets or Red
To make the potato salad, cook the potatoes in boiling,
d parsley.
Fold in salad dressing and lightly salt