hrough.
For the potato salad, cook the potato slices on a heated
nd cooked.
Meanwhile, make potato salad: Place potatoes in a large
o combine.
Place all potato salad ingredients in to a bowl
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.
to set.
For the potato salad:
Combine the gherkins, capers
live oil. Add the red wine vinegar, minced red onion, diced bell
eeds, dry mustard, turmeric (gives potato salad beautiful color,parsley flakes, sweet
To prepare dressing, combine parsley, red wine vinegar, lemon juice, dijon
o taste.
Cool the potato salad to room temperature. Serve immediately
br>To make the sweet potato salad, combine the oil, vinegar & brown
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.
ntil needed.
For the potato salad, place potatoes in a saucepan
ustard and salad dressings. Stir until smooth.
Put the potato cubes
To make the potato salad, cook the potatoes in boiling,
otatoes; toss to coat. Season salad to taste with salt and
Serve the chicken with the red cabbage salad and potato and squash puree.
Combine in a very large bowl: potatoes, eggs, bacon, onions, string beans, tomatoes, and eggs and toss.
In a small bowl, whisk vinegar and mustard together, then slowly whisk in oil, drizzling in slowly.
Pour dressing over potato salad in the large bowl.
Season with 2 teaspoons of salt and 1 teaspoon of ground pepper.
ore if you like your potato salad tangier (as I do), but
Cook the potatoes in boiling salted water for 15 mins. Drain and cool slightly. Cut into slices. Mix the yogurt and dressing and season with salt, pepper and sugar. Stir in the potatoes, arugula and chives.
Brush the steaks and tomato with oil. Grill for 1-2 mins on each side. Remove the tomato and immediately sprinkle with the cheese. Arrange the steaks, tomato and potato salad on a serving plate. Sprinkle with the red onion and reserved chives.
o 1 day.
Sprinkle potato salad with paprika and remaining 1