| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | 1 | Servings | |
INGREDIENTS
| 5 | lg | Potatoes; (about 2 1/2 pounds), boiled with skins on |
| Homemade mayonnaise | ||
| 1 | tb | White vinegar; more or less to taste |
| 1 | Red pepper; diced | |
| 1 | Green pepper; diced | |
| 1 | Stalk celery with leaves; diced | |
| 2 | ts | Celery seed |
| Salt and pepper to taste |
INSTRUCTIONS
German/Pennsylvania Dutch/Historic http://www.foodtv.com/midatl/reclist.htm Personal comment: I grew up not far away from the Pennsylvania Dutch and just down the road a piece from Valley Forge Park and so I was thrilled when I found these recipes. I hope someone else out there will also be interested... A Dutch recipe from Manayunk When potatoes have boiled, cool and remove the skins. Cut into 1-inch cubes. In a large bowl, spoon in 4 heaping tablespoons of mayonnaise (homemade or commercial). Add 1 tablespoon of white vinegar and whisk together. Add the cubed potatoes, red and green peppers and celery seed. Little by little, add as much mayonnaise as you like. Season with salt and pepper to taste and refrigerate to cool. Variation: Add 2 chopped hard-boiled eggs and/or 1 small chopped onion to potato salad. Yield: 8 servings Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998
A Message from our Provider:
“The great mystery is not unanswered prayer; it’s unfinished prayer”