Potato Salad
4-6 SERVINGS
Ingredients:
3 cups All-purpose potatoes, cooked, in 1-inch (2.5 cm) cubes
2 Eggs, hard-cooked
1/2 cup Celery, 1/4 inch (.6 cm) dice
1/4 cup Green onions, chopped
1/3 cup Bread-and-butter pickles, chopped
1/2 cup Red onion, 1/4 inch (.6 cm) dice
1/2 cup Red bell pepper, 1/4 inch (.6 cm) dice
3/4 cup Mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
to taste Salt
to taste Pepper
Method:
Boil the potatoes in their skins until tender, then peel and cube.
Separate the yolks from the whites of the eggs. Mash yolks and chop whites.
Combine the potatoes, chopped egg white, celery, green onions, pickles, red onion, and bell pepper
Combine the egg yolks, mayonnaise,Worcestershire sauce, and mustard; mix well.
Combine dressing with potatoes and stir gently to coat.
Correct seasoning with salt and pepper. Chill.
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