| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Curtis aike, Flash1 |
1 |
servings |
INGREDIENTS
|
|
Water |
| 8 |
md |
Potatoes |
| 1 |
ts |
Chicken bouillon |
| 2 |
|
Hard boiled eggs |
| 1/2 |
c |
Mayonnaise |
|
|
Cayenne |
| 1/4 |
c |
Dijon mustard |
| 2 |
tb |
Tarragon vinegar |
| 2 |
ts |
Dried minced onion |
| 2 |
ts |
Parsley |
| 2 |
ts |
Dried tarragon |
|
|
Salt and black pepper |
|
|
Lettuce leaves |
INSTRUCTIONS
Bring water and potatoes to boil. Cook 5-6 minutes until tender. Drain
well. Put potatoes into large mixing bowl. For dressing: Mix dissolved
bouillon, mayonnaise, cayenne, mustard, vinegar, dried onion, dried
parsley, dried tarragon, salt and pepper together until well blended. Add
dressing to cooked potatoes. Toss gently together. Slice hard-cooked eggs
over all. Refrigerate until ready to eat. To serve line outside edge of
bowl with lettuce leaves.
Approximately 6-8 minutes.
Per serving (excluding unknown items): 2551 Calories; 99g Fat (33% calories
from fat); 50g Protein; 395g Carbohydrate; 38mg Cholesterol;
2382 mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2057
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Make God smile again. Accept his forgivenesess”