| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Hungarian |
Hungary, Salad |
6 |
Servings |
INGREDIENTS
| 6 |
|
Red potatos |
| 1/2 |
sm |
Onion |
| 1 |
tb |
Minced fresh Dill (do not subsitute dry) |
| 3 |
tb |
Oil, corn or olive is fine |
| 1 1/2 |
tb |
Good white vinegar (I use Marukan Rice Wine, Orange label) |
| 1 |
ts |
Sugar |
|
|
Salt |
|
If |
you try one of my recipes please tell me what you think. |
|
|
E-Mail me at: june4@interaccess.com |
INSTRUCTIONS
Dill plants, green and feathery, tall and swaying in the breeze perfuming
the air in the garden. Whole bunches of dill, three feet long or more hang
drying in the summer kitchen waiting for the harvest canning to begin. Dill
is still a staple in our household. Today, I buy bunches at the
suppermarket and roll and wrap the fronds tightly in aluminum foil to store
in my freezer for use all year round in salads, sauces, dips and soups.
This Dill Potato Salad Recipe is my favorite. It is full of fresh dill
flavor. It is simple to make, embarassingly quick and mouthwatering.
Regards, June Meyer. Cook potatos in pot of salted water till tender. Cool
enough to handle and peel. Slice potatos as for salad. Put potatos into a
bowl. Add diced onion. Add minced fresh Dill. Pour oil and vinegar over
ingredients in bowl. sprinkle 1 tsp. suger over all and toss to mix. Taste
and adjust seasoning. More salt or more sugar if needed. Serve at room
temperature. Serves 4. Walt
Posted to EAT-L Digest 13 Dec 96
From: Walt Gray <waltgray@MNSINC.COM>
Date: Sat, 14 Dec 1996 18:48:09 -0500
A Message from our Provider:
“Forbidden fruits create many jams”