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Post by Baking_Bud on Nov 24, 2002 1:26:52 GMT -6
POTATO SALAD 5 lbs. potatoes 2 lg. white onions 1 bunch celery 1 dozen eggs, cut up to your preferred size > I personally use a pastry cutter to cut mine up! * I cut up some sweet pickles to my taste! Dressing: 1 c. mayonnaise 2 tbsp. sugar 2 tbsp. vinegar Directions: Boil the potatoes and eggs. Peel and dice potatoes in large chunks. Cut up rest of vegetables and eggs. Cream mayonnaise, sugar, and vinegar. Salt and pepper the potato mixture to taste, and mix with mayonnaise mixture. Chill. NOTE: If you like your salad really creamy, then make up a second portion of the dressing for adding to the salad after it is chilled.
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Post by carnation037 on Nov 26, 2002 21:01:05 GMT -6
Red Potato Salad
2 16oz. cans cut or whole red beets 1 tbsp. mustard 1 tbsp. instant potato flakes or cornstarch 2 apples 2 cooked potatoes 2 whole sweet pickles 1/2 finely chopped red onion
Drain the juice from the beets into a small saucepan. Set the beets aside. Add the mustard and potato flakes to the beet juice and heat to slightly thicken. Let cook. Cut the beets, apples, potatoes and pickles into small cubes. Add the onion and stir together. Stir in the juice. Garnish with parsley, if desired.
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