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Full Online Book HomeLearning KitchenSalads And Dressings - Potato - Potato Salad By Chamomile
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Salads And Dressings - Potato -  Potato Salad By Chamomile Post by :jaryan11 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1985

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Salads And Dressings - Potato - Potato Salad By Chamomile

1 medium to large potato per person
1 egg per 2-3 potatoes, boiled and coarsely mashed
1 small onion very finely diced (optional)
salt & pepper
mayonnaise


Peel and dice potatoes. Either boil or microwave until just tender. Remove from heat and add finely diced onion mayonnaise, egg, salt & pepper. Mix gently so as not to squash potatoes. Serve hot or cold
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Salads And Dressings - Potato Salad Salads And Dressings - Potato Salad

Salads And Dressings - Potato Salad
Potato Salad1/4 cup olive oil 2 Tbls. vinegar 1 tea. salt 1/8 tea. pepper 4 cup potatoes, cooked and diced 1 cup olives black - sliced 2 or 3 hard cooked eggs, sliced 1 cup celery, diced 1/4 cup sweet pickles, diced or pickle relish 1 small onion, chopped Combine olive oil, vinegar, salt and pepper and pour over the hot cooked potatoes. Add remaining ingredients and serve at room temp. or refrigerate for later serving.
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Salads And Dressings - Potato Salad A La Brennan's Salads And Dressings - Potato Salad A La Brennan's

Salads And Dressings - Potato Salad A La Brennan's
6-7 white potatoes 2 stalks celery (finely chopped) 1/2 medium white onion (finely chopped) 1/4 small green pepper (finely chopped) 8-10 pimiento-stuffed olives (finely chopped) 4 hard boiled eggs (3 finely chopped, 1 sliced) 1/4 cup olive oil 1/3 cup red wine vinegar with garlic 1 or more Tbl. mayonnaise 1 tsp. salt 1/3 tsp. black pepper Sprigs of parsley for garnish Boil potatoes in skins for about one hour or until tender. Drain water and let potatoes cool until they are cool enough to handle. Peel and slice one-eighth inch thick. Put potatoes in serving bowl; add
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