LOCATION: Recipes >> Salads Potato >> Potato 28
4 cups cubed cold boiled potatoes
1 Tbs finely chopped onion
1/2 tsp salt
1/4 cup French dressing
1/2 cup Cooked Salad Dressing or mayonnaise
2 cup-up large hard cooked eggs
slices or wedges of hard cooked eggs
1 cup chopped celery, optional
1 cucumber, diced, optional
1 tsp celery seeds, optional
1 cup grated carrot, optional
Place potatoes and onion in bowl. Sprinkle with salt and pepper.
Mix lightly with French dressing (recipe follows). Chill an hour
or two. Toss lightly with cooked salad dressing (recipe follows)
or mayonnaise. Blend in carefully the hard cooked eggs.
Mix in a little minced pimiento and parsley for color. Add extra
seasoning and dressing to taste. Serve in bowl or on platter
surrounded with salad greens, tomato sections, slices or wedges of
hard cooked eggs, cucumber sticks, etc. Garnish with paprika.
1 cup olive oil, salad oil or combination
1/4 cup vinegar
1/4 lemon juice
1 tsp salt
1/2 tsp dry mustard
1/2 tsp paprika
Beat all ingredients together with rotary beater or shake well in
tightly covered jar. Keep in covered jar in refrigerator. Shake
again to mix before using; it separates after standing.
Cooked Salad Dressing
1/2 cup sifted flour
1/2 cup sugar
2 tsp salt
2 tsp dry mustard
1/8 tsp paprika
1 cup water
3/4 cup mild vinegar or lemon juice
4 egg yolks (or 2 whole eggs), slightly beaten
1 Tbs butter
Mix flour, sugar, salt, mustard and paprika in saucepan. Blend in
gradually water and vinegar.
Cook over low heat, stirring constantly, until mixture thickens
and boils. Boil 1 minute. Stir at least half of mixture into egg
yolks. Stir into hot mixture in saucepan. Bring to a boil, stirring
constantly. Boil 1 minute. Remove from heat and add butter.
Cool. When using, modify as desired with heavy sweet cream or
cultured sour cream.
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