| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Salads, Vegetables, Side dish |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Small new potatoes |
| 1/2 |
lb |
Mushrooms |
| 3 |
|
Green onions |
| 3 |
|
Celery stalks |
| 3 |
tb |
Vinegar |
| 2 |
|
Eggs; hard-cooked |
| 2 |
tb |
Dijon mustard |
| 1/4 |
c |
Mayonnaise |
|
|
Salt, pepper |
INSTRUCTIONS
COVER POTATOES IN PAN with cold water and bring to boil over high heat.
Cook until potatoes are tender. Meanwhile, thinly slice mushrooms, onions
and celery and combine in mixing bowl. When potatoes are tender, drain and
halve or quarter potatoes, depending on size and add to bowl. Sprinkle with
vinegar. Cover and refrigerate. When cool, chop eggs and add to bowl. Add
mustard and mayonnaise, and season to taste with salt and pepper, mixing
everything together gently.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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