| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Canadian |
Salad |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Diced cold cooked potatoes |
| 1 1/2 |
c |
Sliced or diced celery |
| 2 |
tb |
Finely chopped onion |
| 2 |
tb |
Snipped parsley (I don't use) |
| 3/4 |
c |
Mayonnaise or salad dressing (I use mayonnaise) |
| 1 |
tb |
Vinegar |
| 1 |
ts |
Prepared mustard |
| 2 |
ts |
Salt (I don't use) |
|
|
Few grains freshly ground pepper |
INSTRUCTIONS
From: Wayne or Diane Beck <beck@ISLANDNET.COM>
Date: Sun, 30 Jun 1996 22:48:00 PDT
Here is my favorite potato salad recipe, from "The All New Purity Cookbook"
(A Complete Book of Canadian Cooking, Revised, 1967). I got this cookbook
from my mother.
Combine potatoes, celery, onion and parsley in a mixing bowl. Mix remaining
ingredients together. Pour over potatoes and toss lightly with 2 forks
until well blended. Chill at least 1 hour before serving. Yield: 6 servings
Note: I also add chopped hard boiled eggs, sliced radishes and chopped dill
pickles.
P.S. There is a warning that comes along with this recipe. Warning: Keep
potato salad well chilled until serving time. Serious food poisoning can
result if potato salad is allowed to stand in a warm place for any length
of time.
EAT-L Digest 30 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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