rizzle the mixture over the potato salad and stir in lightly.
hrough.
For the potato salad, cook the potato slices on a heated
nd cooked.
Meanwhile, make potato salad: Place potatoes in a large
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.
o combine.
Place all potato salad ingredients in to a bowl
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.
otatoes for this particular recipe -- use Russets or Red Potatoes for best
ntil needed.
For the potato salad, place potatoes in a saucepan
ustard and salad dressings. Stir until smooth.
Put the potato cubes
otatoes; toss to coat. Season salad to taste with salt and
To make the potato salad, cook the potatoes in boiling,
Clean and rinse off potatoes; do not peel.
Put potatoes in pot.
Bring water slightly over potatoes; bring to boil.
When potatoes are soft, dump into a strainer and sprinkle with sugar. Let cool a little.
While the potatoes are still warm, mix in remaining ingredients with a good mixing spoon and break up the potatoes.
Refrigerate at least 2 hours before serving.
Tastes best the next day.
This is a very easy recipe to make ahead of time.
Serves 6 to 8.
Serve the chicken with the red cabbage salad and potato and squash puree.