| 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
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