Recipe of New England Style Potato Salad
3 pounds potatoes -- cooked
1 cup celery -- diced
5 tablespoons vinegar
2 teaspoons salt
4 eggs -- hard-cooked, sieved
1 pint sour cream
1 teaspoon pepper
1 1/2 tablespoons mustard
1/2 clove garlic -- crushed
1 n -- chopped
1/2 cup olives -- sliced
Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3 tbs.
vinegar and salt. Fold eggs into sour cream, add remaining vinegar,
pepper, mustard, garlic and onion. Place potato mixture in salad bowl, add dressing and toss well. Garnish with olives.
New Potato Salad
2 pounds Potatoes -- new (approximately)
1 each Dill cream dressing recipe
5 each Green onions -- finely chopped
Salt & pepper to taste
A local restaurant serves a simple, but elegant, potato salad as part of their Sunday Brunch menu.
This is my own attempt at duplicating it. Stir the chopped green onions
into the Dill Cream Dressing.
Add salt and pepper to taste. You may also want to add more lemon juice or Dijon mustard at this point, as this produces a fairly bland dressing. Slice potatoes (leave skins on) about 1/4 inch thick. Place in a large bowl and fold in the dressing. Serve chilled. Best made the day before so the flavors have a chance to mingle.
No-Fat Italian Dressing
1/4 cup Lemon juice
1/4 cup Cider vinegar
1/4 cup Apple juice -- unsweetened
1/2 teaspoon Oregano
1/2 teaspoon Dry mustard
1/2 teaspoon Onion powder
10 milliliters Garlic -- cut in half
1/2 teaspoon Paprika
1/4 teaspoon Basil
1/8 teaspoon Thyme
1/8 teaspoon Rosemary
-----PER 2 TBLSPOONS-----
*cals
*mg sodium
Combine all ingredients. Chill for an hour or two at least to allow herbs to blend. Remove garlic clove pieces before serving. Makes 12 tablespoons.
No-Name-Yet Salad
1 each 16 oz can peeled tomatoes
1/2 cup Chopped onion
1/2 teaspoon Celery seed
4 each Eggs -- hard boiled
2 tablespoons Juice from peeled tomatoes
1 each 6 1/2 oz can tuna -- mashed
2 tablespoons Dill relish
2 tablespoons Mayonnaise (heaping)
1 tablespoon Lea & Perrins
2 teaspoons Poupon or creole mustard
1/4 teaspoon Garlic powder
1 tablespoon Olive oil
Salt -- to taste
2 teaspoons Louisiana hot sauce
2 teaspoons Wine vinegar
Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish. Add sauce (directions follow). If it is too soupy, add some crushed saltine crackers. SAUCE: Beat mayonnaise and mustard really well, adding olive oil. Every time you add something, beat. Add all ingredients, beat the hell out of them. Add to salad.
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