Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Maude Brennan's Potato Salad
Famous Authors (View All Authors)
Vegetables - Maude Brennan's Potato Salad Post by :Dan_Auito Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1981

Click below to download : Vegetables - Maude Brennan's Potato Salad (Format : PDF)

Vegetables - Maude Brennan's Potato Salad

6 to 7 white potatoes
2 stalks celery, finely chopped
1/2 a medium size white onion, finely chopped
1/4 of a small green pepper, finely chopped
8 to 10 pimiento-stuffed olives, finely chopped
4 medium size hard-boiled eggs, 3 of them finely chopped, 1 reserved for garnish
1/4 cup olive oil
1/3 cup red wine vinegar with garlic (Regina, etc.)
At least 1 heaping tablespoon mayonnaise
1 tsp. salt
1/3 tsp. black pepper
Several sprigs fresh parsley


Boil the potatoes with the skin on until tender, about an hour. Drain off the water and let the potatoes cool in the saucepan. When they are cool enough to handle, peel off the skins and slice 1/8 inch thick. Put the potato slices into a large serving bowl. Add the chopped vegetables, olives, and eggs, then pour the olive oil and vinegar over and mix gently with a large spoon to distribute the ingredients evenly. Add the mayonnaise, salt and pepper, and mix. Taste, and add a bit more mayonnaise if desired. Slice the remaining hard boiled egg and arrange the slices attractively over the top. Place sprigs of parsley between the egg slices. Serve from the bowl. If necessary, cover the bowl with plastic wrap and refrigerate until served.

Source: Brennan's Souvenir Cookbook (1975)
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Mediterranean Potato Salad Vegetables - Mediterranean Potato Salad

Vegetables - Mediterranean Potato Salad
From From Portland's Palate... A Collection of Recipes from the City of Roses 2 cups green beans (1/2 pound) 5 cups red potatoes (10 medium), cubed 1 (2-1/4 ounce) can black olives, sliced 1/3 cup capers, drained 3 tablespoons fresh parsley, chopped 2 to 3 tablespoons fresh dill, chopped 2 to 3 teaspoons freshly-ground pepper 1 teaspoon salt 2 tablespoons freshly-squeezed lemon juice or balsamic vinegar 1/4 cup olive oil Clean beans, snap off ends and break into 1-inch pieces. In a saucepan over high heat, blanch beans for 5 minutes, until bright green. Drain, rinse under cold
PREVIOUS BOOKS

Vegetables - Main Dish Potato Salad Vegetables - Main Dish Potato Salad

Vegetables - Main Dish Potato Salad
Categories : Salads Main dish Amount Measure Ingredient -- Preparation Method 1 cup Creamed Small-Curd Cottage Cheese 1 cup Dairy Sour Cream (non-fat, if desired) 1 tbl. Prepared Mustard 1 tbl. Sugar 1 tsp. Salt 1/8 tsp. Black Pepper 2 tbl. Fresh Parsley -- Chopped 2 lb. New Potatoes – Cooked, Peeled And Diced 2 cups Fully Cooked Ham -- Cubed 1/2 cup Green Onions -- Sliced 1/2 cup Celery -- Finely Chopped 2 large Eggs -- Hard Cooked, Chopped Lettuce Leaves Paprika Combine the cottage cheese, sour cream, mustard, sugar, salt and pepper, and parsley in
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT