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Click below to download : Vegetables - Potato Salad - Barb's Potato Salad (Format : PDF)
Vegetables - Potato Salad - Barb's Potato Salad
6 potatoes1/3 cup vinaigrette
red or green onion, diced
1 dill pickle, diced
1/2 sweet pickle, diced
1/2 cup black olives, coarsely chopped
1 or 2 stalks celery diced
1-2 oz. jar diced pimiento, drained and rinsed
1/3 cup minced parsley
6 eggs, hard boiled and cubed
Mayonnaise
about 1 teaspoon mustard
salt and pepper
Boil potatoes until tender. Peel while still hot (hold them with a folded dish towel) and dice. Pour over and toss with vinaigrette while still warm. Add remaining ingredients except eggs, mayonnaise and mustard. Toss to combine. Blend in mayonnaise and mustard and gently fold in eggs so they don't break up too much.
Note: This could easily turn into a rant but here goes. In my opinion potato salad should be dressed warm so that it absorbs the flavors into the potatoes. Otherwise it's cold potatoes with mayonnaise all over them.
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5 medium size potatoes, cooked, peeled and diced 3/4 c crumbled Blue cheese 1 c chopped celery 1 Tbsp sugar 2 Tbsp chopped chives/onions 3/4 c sour cream 3/4 c mayonnaise 3 Tbsp vinegar salt and pepper to taste Combine potatoes, cheese, celery and chives; mix well. Combine sour cream, mayonnaise, vinegar and sugar. Stir until sugar is dissolved; add potato mixture, season to taste. Toss together lightly. Refrigerate for 1 or more hours. If desired, garnish with hard-boiled egg wedges and tomato wedges on a bed of shredded lettuce. Serves 4. Blue Cheese Potato Salad 1/2 c. cider vinegar 2
Vegetables - Potato Salad - Blue Cheese Potato Salad Recipes By Becky
5 medium size potatoes, cooked, peeled and diced 3/4 c crumbled Blue cheese 1 c chopped celery 1 Tbsp sugar 2 Tbsp chopped chives/onions 3/4 c sour cream 3/4 c mayonnaise 3 Tbsp vinegar salt and pepper to taste Combine potatoes, cheese, celery and chives; mix well. Combine sour cream, mayonnaise, vinegar and sugar. Stir until sugar is dissolved; add potato mixture, season to taste. Toss together lightly. Refrigerate for 1 or more hours. If desired, garnish with hard-boiled egg wedges and tomato wedges on a bed of shredded lettuce. Serves 4. Blue Cheese Potato Salad 1/2 c. cider vinegar 2
PREVIOUS BOOKS
2 pkg. Dill dip mix 8 oz. cream cheese (softened) 2 (3 oz.) jars real bacon bits 1 to 1 1/2 Cups mayo 2-3 Tbls. Milk 7-8 large potatoes boiled,cooled,and peeled
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2 pkg. Dill dip mix 8 oz. cream cheese (softened) 2 (3 oz.) jars real bacon bits 1 to 1 1/2 Cups mayo 2-3 Tbls. Milk 7-8 large potatoes boiled,cooled,and peeled
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PREVIOUS 10 BOOKS
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