| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Salads |
6 |
Servings |
INGREDIENTS
| 6 |
|
Cold, boiled potatoes |
| 2 |
|
Hard-boiled eggs |
| 2 |
|
Onions, chopped |
| 1/4 |
lb |
Bacon, fried, cut into small pieces |
| 1 |
ts |
Mustard |
| 1/2 |
c |
Mayonaise |
| 1 |
ts |
Salt |
| 1 |
ts |
Seasoned pepper |
| 2 |
tb |
Vinegar |
| 1 |
c |
Heavy cream |
| 2 |
tb |
Butter |
INSTRUCTIONS
Cut potatoes in small cubes, add chopped egg whites and onions. Mash egg
yokes, add mustard, salt and pepper. Mix thoroughly and add vinegar. Heat
cream to boiling point and pour slowly on egg mixture. Add butter. When
butter is melted pour mixture over potatoes. Add mayonaise and chopped
bacon and mix carefully. Cool and serve. Garnish with grated carrots,
parsely, and a red radish in the middle.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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