| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Potatoes, Salads & sa, Family & fr |
8 |
Servings |
INGREDIENTS
| 6 |
md |
Potatoes; boiled |
| 1 |
c |
Finely chopped onion |
| 3 |
tb |
Finely chopped parsley |
| 2 |
tb |
Chopped pimiento |
| 1/2 |
ts |
Paprika |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Seasoned salt |
| 1/4 |
ts |
Pepper |
| 2/3 |
c |
Vinegar |
| 1/3 |
c |
Water |
| 1 1/2 |
ts |
Sugar |
| 1 |
|
Egg; slightly beaten |
| 1/3 |
c |
Vegetable oil |
INSTRUCTIONS
Peel potatoes; cut into 1/4" slices.
Toss lightly in large skillet with onion, parsley, pimiento and seasonings.
Combine vinegar, water and sugar in small saucepan; heat to boiling.
Gradually add vinegar mixture to egg, beating constantly.
Continue beating and gradually add oil.
Pour dressing over potato mixture; toss lightly to coat evenly.
Place over low heat 10 to 15 minutes or until potatoes are heated.
Yield: 8 to 10 servings.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 26, 1998
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