|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Potato Salad Dinner |
|
Serves: 10 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Potato Salad Dinner recipe on the web!!_ pounds russet potatoes cooked, peeled, and cubed ___ cup chicken broth (your own or canned) _ tablespoons cider vinegar _ teaspoons dijon style mustard Salt and freshly ground pepper to taste _ 1/2 cups onions minced ___ cup sweet pickles chopped _ ribs celery chopped _ eggs hard-cooked and diced ___ cup cucumbers peeled, seeded, and chopped (optional) ___ cup homemade mayonnaise (recipe below) Mayonnaise: _ egg whole _ eggs yolk _ teaspoon dijon style mustard ___ teaspoon salt or to taste _ tablespoons lemon juice fresh or white wine vinegar _ cups olive oil or vegetable oil or 1 cup of each Freshly ground white pepper to taste * See note below. * Part two. Thinly sliced boiled ham Mayonnaise * In blender or food processor, place egg, yolks, mustard, and 1/2 teaspoon salt; process for 1/2 minute. Add lemon juice or vinegar and process 1/2 minute longer. Pour in oil in a very thin stream. Check for seasoning. Keeps in refrigerator for 3 to 4 days. Place the warm cubed potatoes in a large bowl; mix chicken broth, vinegar, mustard, salt, and pepper; add to potatoes and toss. Add onion, pickles, celery, eggs, and optional cucumber. Toss again carefully to blend flavors. Taste and correct seasoning; cool and fold in mayonnaise. Chill for 1 hour or more. Before serving taste again to correct seasoning. Garnish: *Lightly spread each slice of ham with mayonnaise; wrap around cheese batons or asparagus spears (plan on 2 per serving). Mound potato salad on platter; arrange ham rolls and egg quarters around salad. Garnish with pimiento strips and minced herbs. Cabbage Toss Carrot And Brussels Sprouts Salad Cauliflower Salad Chicken Pasta Salad with Pesto Dressing Chicken Salad In A Mold Chinese Tuna Salad Cucumber And Onion Salad Curried Salmon Salad FordHook Lima Bean And Mushroom Salad Fruit And Cheese Mold Fruit And Greens Salad Garnished Rice Salad Gazpacho Salad Island Chicken Luncheon Salad Italian Salad Mold Marinated Bean Salad Marinated Vegetable Salad Bowl Mayonnaise Mexican Main Dish Salad Oriental Salad Pepper Steak Salad Potato Salad Dinner Salad Greens With Buttermilk Dressing Salade Nicoise Salmon Mousse And Sour Cream-Dill Sauce Three Fruit Chicken Salad Tomato And Cheese Salad Tomato And Pepper Salad w/ Cream Dressing Watermelon Fruit SaladBasket |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
