| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 6 | Servings | ||
INGREDIENTS
| 6 | To 8 mature potatoes* | |
| 1 | lg | Onion diced |
| 2 | tb | Fresh chopped parsley |
| 1/4 | c | Salad oil |
| 1/4 | c | White vinegar |
| 1/4 | c | Mayonnaisse |
| 2 | c | Reserved boiling cooking |
| Water from potatoes | ||
| ( this is approx ) | ||
| Salt & pepper |
INSTRUCTIONS
This is a recipe from my father who learned his cooking skills in Europe,and one that he used in large quantity in his restaurants. * Mature potatoes are of course older and have less moisture content than the "new" or baby or spring potatoes and hold up better with type of recipe plus they have greater starch content for binding such a salad. Cook potatoes by your favorite method reserving the hot salted cooking water. Peel and slice or cube when warm enough to handle.Place in a large bowl.Stir in the mayo, vinegar, oil, onion, parsley salt and pepper to taste while potatoes are warm. Now use as much hot boiled water as needed to make the mixture " creamy " by adding the water gradually and mixing all well. Readjust salt and pepper if needed. Serve warm or chilled. May add some fresh chopped dill to the salad if desired. The additional water must be boiling so as to produce a creamy dressing. Note: homemade mayo is best but storebought makes a good substitution and I always use it. Posted to Recipe Archive - 3 November 96 Date: Sun, 3 Nov 96 13:20:43 EST submitted by: LIR119@delphi.com
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