| Salad Recipes |
| All American Potato Salad Serves 10-12 Cooking time depends on potatoes size. One is throroughly done when a paring knife may be inserted easily in the center. 4 pounds of russet potatoes (abt. 8) 1 tablespoon plus 2 teaspoons of salt 3 tablespoons of cider vinegar 3 large eggs 1 cup of Mayonnaise (or to taste) 1/2 teaspoon of celery seed 1 teaspoon of dry mustard 1/2 teaspoon of grounded black pepper 3 stalks of celery cut into 1/4 of an inch 1 red bell pepper cut into 1/4 of an inch 1 finely diced medium onion 10 cornichons cut into 1/4 of an inch 3 thinly sliced scallions 2 tablepoons of parsley 1 teaspoon of paprika Place potatoes into large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon of salt, and lower to gentle boil.Cook until gentle, about 25 minutes. Drain with colander. Peel potatoes while still hot using gloves and cut into 1 inch dice. Drizzle with vinegar and set aside. Place eggs into a small pan with enough water to cover by 1 inch. Place over medium- high heat. When water comes to a boil, take it off and cover. When cold, peel eggs. Chop 2 into 1/4 of an inch. Slice third egg 1/4 of an inch thick rounds and set aside for garnish. Combine all ingrediants into large boil and whisk to combine. Add the reserved potatoes to this mixture. Chill for 30 minutes before serving. Garnish with paprika and reserved hard boil egg rounds. |