| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Yukon Gold Potatoes |
| 1 |
bn |
Watercress, chopped |
| 1 |
bn |
Dill, fresh |
| 6 |
|
Eggs, hard cooked |
| 1 |
c |
Mayonnaise |
| 1/2 |
c |
Milk |
|
|
Salt and pepper |
INSTRUCTIONS
Cook the potatoes in their skins until just tender. Cool, skin, and cut
into cubes. Coarsely chop the watercress and dill. Be mindful that if you
chop dill to fine it tastes gritty. Combine the chopped hard cooked eggs.
Adjust the mayonnaise and milk to make a nice thin dressing. Low fat mayo
is fine but not fat free. Also skim milk will make this dish more heart
healthy. I like lots of salt and pepper. This is a very simple, very
delicious potato salad. Perhaps one of my favorites. It just might be these
Yukon Gold potatoes. They are fabulous and are the only potato to use for
mashed.
Posted to EAT-L Digest 28 Aug 96
Recipe by: tpogue@idsonline.com
From: terry pogue <tpogue@IDS2.IDSONLINE.COM>
Date: Thu, 29 Aug 1996 11:39:38 +0100
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”